Lemon Bread

It’s almost time for Christmas baking.  I love making mini loaves of bread for my co-workers.  I found this recipe in Taste of Home’s Most Requested Recipes.  I am going to skip the glaze.  The mini loaves will be easier to pack without it.

1/2 C. butter, softened—>it’s funny how when I was younger, you didn’t bake much with butter.  Now it’s all 1 use.
1 C. sugar
2 large eggs
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1 1/2 C. all purpose flour
1tsp. baking powder
1/8 tsp. salt
1/2 C. 2% milk

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and rind.  Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.

Pour into greased loaf pan or mini pans.  Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out clean.

Glaze
1/2 C. confectioners sugar
2 tbsp. lemon juice

Combine glaze ingredients. Remove bread fro pan; immediately drizzle with glaze.  Cool on wire rack.  Serve warm.