Title: Lemon Bread
Categories: Breads, Breakfast, Tea time
Yield: 12 Servings

1 Stick unsalted butter;
-softened
1/2 c Sugar
2 Eggs
1/2 c Lemon juice
2 c Flour; all-purpose
1 tb Baking powder
1 ts Salt
Rind of 1 lemon; finely
-chopped

Cream the butter and sugar together, then add the lemon rind and the eggs,
one at a time, beating well after each is added.

Stir in the lemon juice, then sift in the dry ingredients gradually. Beat
well after each addition until you have a light workable batter.

Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and
bake at 350 for 50 to 60 minutes. Turn out on a rack to cool.

Do not slice until the next day.

NOTES : Serve with butter and preserves as a tea bread. >From Beard on
Bread.
Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com
on Aug 12, 1997