A popular sweet in the Sugar 2 Salt pastry case, lovely for breakfast or dessert!
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- ½ cup milk
- 1½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Preparation
Preheat oven to 350°.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and zest. Now add milk and mix well. In a separate bowl, combine flour, baking powder and salt and mix well. Add flour mix to bowl, mixing gradually until smooth.
Butter a loaf pan, coat with sugar and pour in the lemon bread batter. Bake at 350° until a toothpick inserted in the center comes out clean. When bread is done baking, let cool to room temperature then refrigerate overnight, to glaze the next day.
Combine glaze ingredients and whisk until smooth. Pop bread out of pan and poke holes in top of bread with a fork. Brush the glaze over bread evenly and thoroughly.
