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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
1 cup granulated sugar |
2 large eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 tablespoons lemon rind, divided |
1 cup powdered sugar |
2 tablespoons fresh lemon juice |
1 tablespoon granulated sugar |
Directions:
1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
4. Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
5. Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.
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