Lemon Tea Bread

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 1/2 tsp. salt
1/2 cup milk
Grated rind of one lemon
1/2 cup chopped pecans (optional)
Glaze

Cream shortening- gradually add sugar, beating well at medium speed.  Add eggs- one at a time, beating after each.  Combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beginning and ending with flour mixture (don’t ask me why but this makes a difference).  Stir in lemon rind and pecans.  Pour batter into a greased and floured 9x5x3 loaf pan.  Bake at 350 for 50-55 minutes or until a toothpick comes out clean.  Cool in pan for 10-15 minutes.  Remove and cool completely.  Pour glaze over bread.

Glaze:

1 cup sifted powdered sugar
2 TBS. lemon juice

Mix well.  Pour over bread.

Posted by Michelle on Friday, February 23, 2007 at 11:49 AM
Filed in: Breads • ◊ Permalink
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