Lemon Bread

MelandBoysKitchen

Hello Friend!

Are you enjoying Spring? We are here in Tennessee where the world is a million shades of green with blossoms everywhere you turn! It has gotten me in the mood for this sunshiny lemon bread! It is a classic treat for this time of year. I have been making this bread for years and live it every time! This lemon bread recipe is a wonderful way to add a burst of sunshine to your day. With its tangy lemon zest and sweet glaze, it’s sure to become a family favorite. Whether you’re baking it for yourself or to share with loved ones, this lemon bread is bound to put a smile on your face. Give it a try and savor the zesty goodness!

In other news, we are currently putting in a swimming pool in our backyard and the boys are so excited. It has been fun to watch the progress everyday. With all the construction going on in my backyard and baseball season in full swing (that is 6 games a week for our household of boys)  I have been so busy, that posting  has been pushed to the back burner!  I am determined to squeeze in the time to post more though, I  have several really delicious recipes to share with you! So stay tuned!!

Need a little inspiration? –I shared a fantastic video here on Melandboys.

Tools I love for this Lemon Bread recipe:

Lemon zester

Lemon juicer (this one is the best!)

Mini Loaf Pans

Cellophane bags (to gift these mini loaves)

Lemon Bread

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• Author: Melanie www.melandboyskitchen.com

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Description

This lemon bread recipe is a wonderful way to add a burst of sunshine to your day. With its tangy lemon zest and sweet glaze, it’s sure to become a family favorite.

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Ingredients

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• 2 cups sugar
• 4 eggs
• 3/4 cup butter (softened to room temperature)
• 3 cups flour
• 1 cup milk
• 2 tsp baking powder
• zest of 2 lemons
• Glaze
• 4 TB freshly squeezed lemon juice
• 1 cup powdered sugar

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Instructions

1. Preheat oven to 350.
2. In a bowl combine the sugar, eggs, butter, milk and lemon zest.
3. Add the dry ingredients and mix well.
4. I like to squeeze a little lemon juice into the batter, maybe a tablespoon or two.
5. Bake in 2 8×4 inch greased and floured pans at 40-50 minutes.
6. Glaze: Mix freshly squeezed lemon juice with powdered sugar.
7. When you take the bread out of the oven let the glaze drip and drizzle over the loaves.
8. If you want you can poke holes in the top first.