Lemon Tea Bread

submitted by Charlotte O'Connor

Prepared for St. Aidan's coffee hour

Ingredients:

3/4 cup Milk
1 tsp dried thyme
1 cup sugar
2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1 Tbs lemon juice
1 Tbs grated lemon rind
1/2 cup butter
2 large eggs

1 cup sifted powdered sugar and 2 Tbs lemon juice

Combine milk, lemon juice, and thyme in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Let cool. Note: milk will curdle

Beat butter at medium spped with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt. Add to butter mixture alternately with milk mixture; beginning and ending with flour mixture. Mix after each addition. stir in lemon rind.

Pour batter into a greased and floured 9 x 5 x 3 loafpan. Bake at 325 for 50 - 60 minutes. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely.

Prepare glaze and pour over bread.

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