Lemon Bread

Yields

Notes:

Ingredients

Directions

Blend butter and 1 cup sugar, beat in eggs, and add extract. Sift dry ingredients together and add to egg mixture alternately with milk. Fold in lemon peel, pour into a greased loaf pan and bake at 325 for 50 minutes. Mix lemon juice with ¼ cup sugar and spoon over hot loaf. Cool at least 10 minutes and remove from pan. Bread freezes well.

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