Lemon Tea Bread

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Lemon Tea Bread-Helen Behymer


Sift together 1 ½ c plain White Lily flour, 1 ½ t baking powder, and 1 t salt. Set aside.

Melt 1/3 c butter and combine in mixing bowl with 1 c. sugar, 2 eggs, and 2 t grated lemon rind. Beat 2 min. Add dry ingredients alternately with ½ c milk a little at a time. Beat well after each addition. Stir in ½ c chopped pecans.
Pour into greased and floured 1 lb. loaf pan.

Bake at 350o for 50 min or until pick comes out clean.
Remove from oven. Immediately poke holes in top of bread with skewer or handle of wooden spoon. Pour mixture of ½ c sugar and ¼ c lemon juice over top of bread into holes and down sides. Cool slightly and remove from pan.
Wrap in foil and refrigerate over night. Improves with age. Freezes well.