1-1/2 c flour
1-1/2 tsp baking powder
1 tsp salt
1 c sugar
1/3 c butter, melted
2 eggs
1 tsp lemon extract
1-1/2 tsp grated lemon rind
1/2 c milk or buttermilk
Lemon glaze
1/2 c sugar
1/4 c lemon juice
Sift together flour, baking powder and salt, set aside.
Beat together sugar, butter, eggs, lemon extract and lemon peel in mixing bowl until well-blended, about 2 minutes. Add dry ingredients alternately with milk, beating well after each addition. Pour batter into a greased 9×5″ loaf pan.
Bake at 350 for 50 minutes, or until a wooden pick comes out clean. Cool in pan on rack 10 minutes.
For the glaze, blend together the sugar and lemon juice until the sugar has dissolved. Prick holes in the still-warm bread, and pour lemon glaze evenly over the top. Remove from pan when completely cooled, wrap in foil, and let stand overnight before serving. Makes 1 loaf.
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