Saturday, January 16, 2016

Lemon Breakfast Bread...colder...windy

1 cup sugar
1/3 cup butter, melted
1 tsp. lemon extract
1/4 cup Lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 tsp. Baking Powder
1/2 cup milk

1/2 cup powdered sugar
2-3 Tablespoons lemon juice

Combine sugar and butter, beat in eggs one at a time till well blended, add juice and extract.
Mix flour and baking power together and add alternately with the milk, stirring just until incorporated. Pour into well greased and floured pan(s) and bake at 350* for 30-35 minutes for 2 pans 50-60 minutes for one large loaf. Test with knife, done when knife inserted in center comes out clean. Cool five minutes, remove from pan and place in center of piece of aluminum foil large enough to wrap loaf in. Drizzle with glaze while still warm, wrap foil around loaf and refrigerate overnight.
You can make this in one large loaf pan, or divide into two if you prefer it to cook quicker and have smaller servings. (or share a loaf with a friend!)
Delicious with  cup of coffee!


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