LEMON
TEA BREAD
3 tb Butter -- melted
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
3/4 c Fresh lemon juice
2 tb Lemon zest -- grated
1/2 c Powdered sugar – sifted (Icing Sugars, Versier Suiker)
Stir sugar into melted butter.
Beat in eggs.
Stir in flour and salt until just blended.
Add 1/2 cup lemon juice and one tablespoon lemon zest.
Pour batter into a greased and floured loaf pan.
Bake at 350F (or 180C) for 50 minutes.
Remove from oven and cool ten minutes.
Mix
powdered sugar with remaining 1/4 cup lemon juice and
one tablespoon zest.
Remove bread from pan and pour glaze over top.
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