Lemon Bread

My body has finally surrendered to this cold that's been traveling through our family. It is a mercy from the Lord, though, that He's kept me healthy while most everyone else was sick. When Mama is down for the count, it's a comfort to have older ones who can manage life.

I'm not confined to the bed, yet, so I managed to get lemon bread made this afternoon. It seemed like the perfect companion to the hot cups of tea I can't drink enough of. And don't fret if you don't have enough zest or fresh lemon juice. This time around I only added about a teaspoon of zest, and I used Real Lemon juice instead. It still tasted wonderful!

Enjoy!

Lemon Bread

2/3 c. butter, softened
1-1/2 c. sugar
3 T. lemon juice
2 T. freshly grated lemon zest
4 eggs
1/4 tsp. vanilla
3 c. flour
2 tsp. baking powder
1-1/2 tsp. salt
1 c. milk
2 c. diced, dried cranberries or fresh or frozen blueberries, raspberries, blackberries

Glaze:
1/2 c. powdered sugar
1/2 c. lemon juice

Preheat over to 350 degrees. Coat 4 mini loaf pans or 2 regular size ones. Spray with Baker's Joy for a perfect release. :)

Cream butter and sugar until fluffy. Beat in lemon juice, zest, eggs, and vanilla until well combined.

In separate bowl stir together flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in berries, if using.

Divide batter among pans and bake for 30-40 minutes if making mini-loaves. I make the regular size loaves and start checking them around 25 minutes. Remove loaves to wire rack, but leave in the pans.

Make glaze and pour over hot loaves, allowing them to cool completely before removing them from pans. Wrap tightly to store.

~original recipe found at Stick to Your Hips. (Gotta love that blog name...)

With love,
Trisha