Lemon Tea Bread

Recipe from Marlene Wuertz

Ingredients

• 6 tablespoons butter
• 1 cup sugar 
• 2 eggs 
• 3 tablespoons lemon juice
• 2 teaspoons freshly grated lemon peel
• 1-1/2 cups flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup chopped walnuts

Preparation

Cream the butter and cup sugar until fluffy.  Beat in the eggs one at a time.  Beat in 2 tablespoons lemon juice and the lemon peel.  Combine sifted flour, baking powder and salt.  To the butter mixture, add the flour mixture alternately with the milk, beating just enough to blend.  Fold in walnuts.  Line the bottom of a greased 8X4 inch loaf pan with waxed paper.  (I just use my regular loaf pans) Butter the waxed paper and turn batter into the pan.  Bang pan down hard on the work surface to settle the batter evenly.  Bake at 350 degrees 1 hour or until a toothpick inserted in the middle comes out clean. 

Brush or pour Lemon Glaze slowly over the hot bread.  Let the bread remain in the pan until the glaze is absorbed, at least 15 minutes.  Remove bread from pan, leaving on the waxed paper.  Let stand on a rack until completely cooled.  Remove waxed paper; wrap bread in foil and let sit for 24 hours before slicing. . 

Yield:  1 loaf

Lemon Glaze

• 1/4 cup fresh lemon juice  .
• 3 tablespoons sugar 

Place lemon juice and sugar in small saucepan. Bring to a boil over medium heat and stir until slightly thickened.  Remove from heat.