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

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.

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

Makes 12 servings


This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

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