I love tea parties and this lemon bread is always a big hit when I serve it. However, it’s so good, you can serve it anytime…for breakfast with fresh fruit or as a dessert topped with a dollop of whipped cream and strawberries or with a scoop of ice cream. Oh My!
1/2 cup butter, softened to room temperature, do not microwave
1 cup sugar
2 eggs, room temperature
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole or 2% milk
Whipped cream, for topping, optional
Fresh blueberries or strawberries, optional
1/2 cup confectioners' sugar
2 Tablespoons lemon juice
Note: You can add poppy seeds, fresh diced strawberries, blueberries, toasted pecan pieces (1/2 cup) or even craisins (1/2 cup) to the batter. I like to coat my blueberries or strawberries in flour so they won’t sink to the bottom. Be sure to dice your strawberries tiny.
Note: I like this bread served warm with or without the glaze; it’s great either way!
P.O. Box 8 Tulsa, OK 74101-0008