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      Mary Anne's Teatime Lemon Bread

      I love tea parties and this lemon bread is always a big hit when I serve it. However, it's so good, you can serve it anytimefor breakfast with fresh fruit or as a dessert topped with a dollop of whipped cream and strawberries or with a scoop of ice cream. Oh My!

      1/2 cup butter, softened to room temperature, do not microwave

      1 cup sugar

      2 eggs, room temperature

      3 Tablespoons freshly squeezed lemon juice

      2 Tablespoons lemon zest

      1 1/2 cups all-purpose flour

      1 teaspoon baking powder

      1/8 teaspoon salt

      1/2 cup whole or 2% milk

      Whipped cream, for topping, optional

      Fresh blueberries or strawberries, optional

      GLAZE: (Optional)

      1/2 cup confectioners' sugar

      2 Tablespoons lemon juice

      • Preheat oven to 350 degrees F. Grease and flour or spray with a non-vegetable cooking spray for baking one 8x4-inch loaf pan. Set aside.
      • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and zest. In another bowl combine the flour, baking powder and salt; gradually stir the flour into creamed mixture alternately with milk, beating well after each addition.
      • Pour into prepared loaf pan. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
      • If using the lemon glaze, combine glaze ingredients. Remove bread from pan; poke holes with a long skewer and immediately drizzle bread with glaze. Cool on a wire rack. Serve warm.
      Makes 1 loaf of 12 slices.Note: You can add poppy seeds, fresh diced strawberries, blueberries, toasted pecan pieces (1/2 cup) or even craisins (1/2 cup) to the batter. I like to coat my blueberries or strawberries in flour so they won't sink to the bottom. Be sure to dice your strawberries tiny.

      Note: I like this bread served warm with or without the glaze; it's great either way!

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