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Glazed Lemon Bread Recipe

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This recipe for Glazed Lemon Bread, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Sunday, August 16, 2009


3 T oil
3/4 c sugar
2 T lemon juice
2 eggs
1 3/4 flour
2 1/2 t baking powder
1/2 t salt
1/2 c milk
1 T grated lemon rind

Lemon Glaze: as follows:
Mix together 1 T lemon juice and 2 T sugar

Mix oil and sugar. Stir in lemon juice. Add eggs one at a time, beating thoroughly after each addition. Mix flour, baking powder and salt. Add to mixture alternately with the milk. Stir in lemon rind. Beat well. Spread into greased and lightly floured 8x4x2" loaf pan. Bake at 325 for 45 minutes or until tester inserted near center comes out clean. Brush with glaze. Return to oven for 5 minutes. Brush again with glaze. Bake 5 minutes longer. Let stand in pan on wire rack for 10 minutes. Turn out of pan. Cool. Store airtight. Bread is best if allowed to stand for 1 day before cutting.




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