I love the citrus taste of lemon in everything from lemonade to lemon chess pie, just say LEMON…and you have my undivided attention. I’ve had this recipe for so long, I can’t remember who shared it with me but every time I bake a loaf of this delicious tongue tingling bread, I send a mental “Thank You” out to the universe.

This lemon bread is the perfect partner to a cup of coffee or hot tea. If you like nuts, stir in 1/2 cup of your favorite chopped nuts to the batter and wait for the sun to rise in your oven. This bread stores well in the fridge for four to five days. Wrap the bread in foil and place it in a plastic bag. When you are ready for a slice of lemony goodness, zap it in the microwave for 5-7 seconds. Yum.
Ingredients:
6 tbs. Butter softened
1 1/4 cup granulated sugar
2 large eggs
Rind of one lemon
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 cup milk
Juice of 1 lemon

Preheat oven to 325 degrees. Grease and flour an 8″x 4″x 2″ loaf pan. In a large bowl, cream butter with a hand mixer. Add 1 cup of sugar and lemon rind. Beat until fluffy. Add eggs one at a time. Cream well. Sift dry ingredients together. Add to wet ingredients along with the milk. Mix well. Pour batter into the pan and bake for 1 hour or until a tooth pick comes out clean.

Mix the 1/4 cup of sugar with the lemon juice beat well. Pour over warm cake and let cake remain in the pain for 5 minutes. Remove from pan and let cool completely.