I often bake this sunshiny-sweet bread when company is coming. It has a texture similar to pound cake and it tastes just as rich, with a slight hint of lemon.
—KATHY SCOTT LINGLE, WY
PREP: 10 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 1 LOAF (12 SLICES)
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
3. Combine the glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.