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Ingredients
- 1 x Lemon
- 2 1/4 c. Flour, all-purpose
- 1 1/2 tsp Baking pwdr
- 3/4 tsp Salt
- 1 1/2 c. Sugar
- 3/4 c. Butter
- 3 x Large eggs
- 3/4 c. Lowfat milk
- 2 Tbsp. Sugar
Directions
- From lemon, grate 1 Tbsp. peel and squeeze 4 1/2 tsp. lemon juice; set aside.
- In large bowl with fork, mix flour, baking pwdr, salt and 1 1/2 c. sugar. Cut in butter till mix resembles coarse crumbs. Stir in peel.
- In small bowl with fork, beat Large eggs slightly and stir in lowfat milk; then stir this mix into flour mix just till flour is moistened.
- Spoon into greased loaf pan. Bake at 350F for 1 1/4 hrs. Cold in pan on wire rack 10 min; remove from pan.
- Heat lemon juice over medium-high heat, stirring in 2 Tbsp. sugar.
- Heat to boiling. Cook, stirring, till slightly thickened, about 5 min. With pastry brush, brush sugar mix proportionately over top of bread.
- Serve hot, or possibly cold loaf completely to serve later.
- I've also made 3 small (3.5x6 inch) loaves with this recipe, baked at 350F for 45 min.
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