Lemon Bread

Another favorite from BH&G.

1 3/4 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup oil

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1/2 cup chopped almonds or walnuts (optional)

For glaze

2 tablespoons lemon juice

1 tablespoon sugar

1. Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of an 8x4x2” loaf pan (regular size bread pan).
2. In a medium bowl, combine flour, the 3/4 cup sugar, baking powder, and salt. Make a well in the mixture. Set aside.
3. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Stir just until moistened (batter will be lumpy). Fold in nuts, if desired. Spoon batter into prepared pan.
4. Bake for 50-55 minutes or until a toothpick inserted near center comes out clean. If desired, in a small bowl stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing (again, if you can resist the temptation to dive in!).