Lemon Bread

This morning seemed like as good a time as any to heat up the oven making breakfast breads - it's cool out and I love serving this to my peeps in lieu of poptarts.  This is an oldie but goodie recipe from my sister- in-law.  I've made it many times over the years.  It's great served warmed up in a toaster oven for a bit, with a side of eggs and sausage.

Lemon Bread

3/4 c. butter
1 1/2 c. sugar
3 eggs
2 1/4 c. flour
1/4 t. salt
1/4 t. soda
3/4 c. buttermilk
grated rind of one lemon
3/4 c. chopped nuts (optional)
Glaze:
juice of that lemon
1/2 c. sugar

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Pre-heat the oven to 350 and grease and flour a loaf pan.   Cream the butter and sugar; beat in eggs.  Sift dry ingredients and add to batter, alternating with buttermilk.  Mix well.  Stir in lemon rind and nuts.  Pour into a greased and floured loaf pan and bake for 1 hour.  Cool 10 minutes, then pierce the top of the loaf with a knife and pour the glaze over the top.

The sugar glaze is lemony and crunchy over the top of the bread.  YUM.  This loaf is destined for a pot of coffee and a lazy Sunday morning.

  Have a good weekend!