This lemon bread you just can’t resist slicing into for your afternoon tea

1 tablespoon grated lemon peel (zest from 1 lemon)
4½ teaspoons lemon juice (I used 1 medium lemon)
2¼ cups flour
1½ teaspoons baking powder
¾ teaspoon salt
1¼ cups + 2 tablespoons sugar
¾ cup butter softened
3 eggs
¾ cup milk

Preheat oven to 350° and butter a 9×5 inch loaf pan. Sprinkle with dry bread crumbs and knock out the excess.
Whisk together flour, baking powder, salt and 1¼ cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs. Stir in the lemon peel.

In a small bowl beat the eggs lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
Add the batter to your loaf pan and bake for 1 – 1¼ hours (or until tooth pick comes out clean). Cool then move to a wire rack.

For the glaze:
In a small pan add 4½ teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the bread.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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