Lemon Tea Bread

Lemon Tea Bread

1/2 C. butter, softened

1 1/4 C. sugar

2 eggs

1/2 C. sour cream

1 small lemon grated

3 T. lemon juice

2 C. flour

2 t. baking soda

3/4 C. chopped pecans or walnuts

Beat together first 6 ingredients. Combine and stir in the dry ingredients. Do not over mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake in a 325° F. oven for 45 – 50 minutes or until cake tester inserted in the middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool drizzle top with lemon glaze.

Lemon Glaze:

2 T. lemon juice

1 C. sifted powdered sugar

Stir until well blended.


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