Recipe - Barbara Lauterbachs Lemon Bread

1 cup Sugar
1/3 cup Butter, melted
1 teaspoon Lemon or orange extract
One fourth cup Fresh lemon juice
2 Eggs
1 One half cup King Arthur unbleached all
purpose flour
1 teaspoon Baking powder
1 teaspoon Salt
One half cup Milk
Grated rind of 1 large lemo
or use One half t lemon oil
One half cup Chopped pecans (optional)

TOPPING
One half cup Confectioners' sugar
One fourth cup Fresh lemon juice

Combine sugar, butter, extract and juice. Beat in eggs, one at a time until
smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the
wet ingredients alternately with the milk. Add the lemon rind (or oil) and
pecans (if using). Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake
for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve
sugar in lemon juice over low heat. Pierce top of hot loaf in several
places with a sharp knife. Pour topping over crust. Let loaf cool in pan
for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for
flavors to mature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini