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    Lemon Tea Bread Lemon Tea Bread

    The lemon glaze adds an extra hint of sweetness to bake-and-serve bread.

    Prep: 15 min - Cook: 40 min - Cool: 5 min

    1 3/4 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup granulated sugar
    1/4 cup vegetable oil
    3 tablespoons lemon juice
    1 tablespoon lemon peel, grated
    2 large eggs
    1/2 cup CARNATION Evaporated Fat Free Milk
    1 tablespoon lemon juice
    1 tablespoon granulated sugar


    FOR BREAD:
    PREHEAT oven to 350°F. Grease 8- or 9-inch loaf pan.

    COMBINE flour, baking powder, and salt in medium bowl. Beat sugar, vegetable oil, lemon juice, and lemon peel in small mixer bowl. Add eggs one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk just until blended. Pour into prepared pan.

    BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; brush top of bread with Glaze. Serve warm or cool completely on wire rack.

    FOR GLAZE:
    COMBINE lemon juice and sugar in small saucepan; bring to a boil. Cook for about 1 minute.

    Makes 12 servings

    This recipe used with permission from Nestle and www.verybestbaking.com.

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