PAT'S LEMON BREAD

Friend Pat treated the Mexican Train group this delicious Lemon Bread last week. She was telling us how she used real lemon for the juice and the peel before we ate it. After one bite, I told her it was definitely worth all her hard work. She then told me it really wasn't that much work. Either way, it is definitely one who will want to try. The recipe makes 2 loaves. Enjoy one and freeze the other.

LEMON BREAD

2/3       cups melted butter
2-1/2    cups sugar
4          eggs
1          teaspoon almond extract
3          cups flour
2          teaspoons baking powder
1          teaspoon salt
1          cup milk
2          teaspoons grated lemon rind
1          cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour two loaf pans.

Combine butter and sugar. Then add eggs one at a time, mixing well after each one. Add extract.

Combine dry ingredients - flour, baking powder, and salt. 

Add dry ingredients alternately to creamed mixture with the milk. 

Then add rind and nuts to mixture.

Pour into pans and bake for 45 to 50 minutes.

Prepare glaze while bread is baking so that you can pour it over the hot bread.

LEMON GLAZE

6       tablespoons lemon juice
2       cups powdered sugar

Combine and pour over hot bread.