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Lemon Loaf

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1 Lemon

2 1/4 c Flour, all-purpose

1 1/2 ts Baking powder

3/4 ts Salt

1 1/2 c Sugar

3/4 c Butter

3 Eggs

3/4 c Milk

2 tb Sugar

From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon juice; set aside. In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups sugar. Cut in butter until mixture resembles coarse crumbs. Stir in peel. In small bowl with fork, beat eggs slightly and stir in milk; then stir this mixture into flour mixture just until flour is moistened. Spoon into greased loaf pan. Bake at 350F for 1 1/4 hours. Cool in pan on wire rack 10 minutes; remove from pan. Heat lemon juice over medium-high heat, stirring in 2 tablespoons sugar. Heat to boiling. Cook, stirring, until slightly thickened, about 5 minutes. With pastry brush, brush sugar mixture evenly over top of bread. Serve warm, or cool loaf completely to serve later. I’ve also made 3 small (3.5×6 inch) loaves with this recipe, baked at 350F for 45 minutes.

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