Favourite Lemon Tea Bread with Lemon Glaze

Directions

Prepare lemony glaze and set aside. Preheat oven to 350℉ (180℃). Grease and flour a 9 x 5 inch loaf pan.

In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended.

In a medium bowl, sift flour, baking powder and salt. Pour ⅓ of the flour into the egg mixture. Add ⅓ of the milk. Stir until blended.

Continue adding flour and milk alternately until all is blended. Do not overmix. Fold in lemon peel and pecans. Pour batter into prepared pan.

Bake one hour or until wooden pick inserted in center comes out clean. Remove bread from oven and immediately pour lemony glaze slowly over the top. Let stand 15 to 20 minutes.

Turn out onto rack to cool. May be frozen. Before serving bread bring to room temperature. Cut in thin slices. (This is easy to do, since this stuff is pretty dense and moist).

Serve with butter, or lemon curd or clotted cream.

Variation:

Bake it in smaller loaf pans for finger-food sized slices for parties.