Sweet Lemon Bread

{batch made for the ladies I visit teach}

This bread will cure any wintery-day blues,
especially if your daughters are helping you make it!
The topping drizzled on top makes each bite heavenly,
and it will make your house smell yummy, too.

Amanda's Sweet Lemon Bread

1 1/2 C flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C butter
1 1/2 C sugar
3 eggs
3/4 C milk
2 Tlb. lemon juice
1 lemon's rind, grated
3/4 C blanced almonds, chopped (I always leave these out!)

Topping:
1/4 C sugar
juice of one large lemon

Preheat oven to 350. Grease and flour 1 regular-sized loaf pan, or 3 small loaf pans. In bowl, sift flour, baking powder and salt together; set aside. In large mixing bowl, cream butter & sugar until fluffy. Add eggs. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 Tbl. lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 min., cover loosely with foil, if necessary, to prevent bread from becoming too brown.)

Meanwhile, combine 1/4 C sugar and juice of 1 lemon, stirring with fork until sugar is dissolved.

Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour topping mixture slowly across top, giving time for it to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooling on wire rack.