Lemon Bread

While I promised lots of summery goodness this week, I ended up with technical difficulties and spent much of the week drying out a soggy computer and trying to recover files. Remember, computers and water don't mix!
Anyway, here's a delicious little slice of summer. This is a quick bread with a tart and sweet lemony flavor that would slip nicely into a lunch box for a back to school treat.
I learned this recipe while baking for a wonderful little tea party catering company on Long Island. Paula Croteau, who owned the company, was an amazing cook and a skilled baker who taught me to love baking. I'm forever grateful to her.
You will be too - after you taste this yummy bread!

1/2 Cup butter, softened
1 Cup granulated sugar
2 Eggs
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 1/2 Cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk

Glaze, optional:
2 Tablespoons Lemon Juice
1/2 Cup confectioners sugar

Preheat oven to 350 degrees, grease an 8 inch loaf pan.
* I only had a 9 inch, that works, but makes a skinnier loaf...

1. In a medium bowl combine flour, baking powder, and salt. Set aside.

2. In a mixing bowl, with an electric mixer, cream the butter and sugar.

3. Beat in the eggs.

4. Beat in the lemon zest and juice.

5. While mixing, add flour mixture and milk, alternating between the two.

6. Mix until combined and then pour into the greased loaf pan. Bake at 350 degrees for approximately 45 minutes, or until bread is golden and a toothpick inserted comes out clean.

My loaf got a little bit dark around the edges, so be sure to check on it.

If you like, you can add a glaze - stir up confectioners sugar and lemon juice until the sugar dissolves, drizzle over the warm bread.

I sliced up some fresh strawberries and poured the glaze over them. I served the bread with a spoonful of glazed strawberries. It's a tasty alternative to strawberry shortcake.

Check in next week for back to school ideas!

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