Lemon Bread

 Everything about today feels like spring.  It's 13 degrees in Fergus right now, the sun is shining and the snow is melting.  It just makes me so excited for spring.  With spring comes Easter, and while I know it's a bit early considering it's only the beginning of March, Easter and lemons just go together for me.  I've been meaning to make this lemon bread for a few weeks now, but for some reason I just couldn't bring myself to do it when it was blistering cold out and snowing.  Today though, today it just felt perfect.

Lemon Bread
from the big red book
yield: 1 loaf

1 1/2 cup flour

1 cup white sugar

6 tbsp butter

2 eggs

1/2 cup milk

pinch of salt

1 1/2  tsp baking powder

rind of 1 lemon

Preheat oven to 350 and grease a loaf pan.

In a medium bowl, cream together butter and sugar until light and fluffy.  Add eggs, flour, milk, salt, lemon rind, and baking powder and mix until smooth. 

Transfer to baking pan, and bake in preheated oven for 50-60 minutes, until a toothpick comes out clean.

Topping:

 

Combine the juice of 1 lemon and 1/3 cup white sugar.

While still hot and in the pan, take a skewer and poke holes right through the bread and then pour the lemon juice and sugar over the top.  Let it sit for a few minutes before you take it out of the pan so the topping sets. 

Transfer to a cooling wrack and then enjoy!

Delicious.

Simply delicious.  Hope you enjoyed your day as much as I did!