Best Homemade Lemon Bread

1. 1

   Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.

2. 2

   In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.

3. 3

   In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.

4. 4

   In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 – 20 minutes then move to a wire rack to cool completely.

   60 min

LEMON SYRUP

1. 5

   In a small pot add the 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the cooled or even warmish bread. Enjoy!