Grandma’s Lemon Bread

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yields
1 8″ loaf or 2-3 mini loaves

6 T. butter
3/4 c. sugar
2 eggs
3 T. lemon juice
2 t. freshly grated lemon zest
1 1/2 c. flour (scant)
1 t. baking powder
1 t. salt
1/2 . milk
1/2 c. chopped walnuts, optional

glaze:
3 T. lemon juice
1/2 c. sugar

Cream butter and sugar. Add eggs. Add lemon juice & zest.

Combine dry ingredients and add alternately with milk (flour first and last).
Stir just until combined.

Bake at 350 degrees for 30-40 minutes. Cool in pan for 10 minutes and then
remove from pan.

Stir lemon juice and sugar together until dissolved. Pour glaze over bread
while still warm from the oven. Wait 1-2 days before cutting. Freezes well.

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