Lemon Tea Bread
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ cup butter or regular margarine
1 cup sugar
1/3 cup milk
2 teaspoons grated lemon peel
¼ cup lemon juice
1/3 cup sugar
Preheat Oven 350 degrees:
Lightly butter a loaf pan.
Sift flour with baking powder and salt; set aside.
In a large bowl of electric mixer, at medium speed beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.
Stir in lemon peel. Turn batter into prepared pan.
Bake 55-60 minutes, or until cake tester inserted comes out clean.
Make syrup: In small saucepan, combine lemon juice and sugar; cook, stirring, 1 minute, or until syrupy. Pour evenly over bread as soon as it is removed from oven.
Let cool in pan 10 minutes. Remove to wire rack; let cool completely.
This is another delicious recipe from one of my mom’s cookbooks. I believe I will be cooking from this book for a while. It seems that everything is turning out delicious and is easy to make.