Friday, February 23, 2007
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.
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