LEMON BREAD
2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons freshly grated lemon zest
4 eggs
1/4 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk
OPTIONAL – 2 cups diced, dried cranberries or fresh or frozen blueberries, raspberries, blackberries – go wild!
Glaze:
1/2 cup powdered sugar
1/2 cup lemon juice
Preheat oven to 350 degrees. Coat 4 mini loaf pans (or 2 regular size) with vegetable cooking spray.
In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, and eggs, and vanilla until well combined.
In another bowl stir together the 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 prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.
In a small bowl combine the glaze ingredients. Pour over the hot loaves and allow to cool completely before removing from pans. Wrap tightly to store
