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TANGY LEMON BREAD 
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
5 tbsp. butter, softened
2 eggs, beaten
Grated zest of 1 medium lemon
1 c. milk

Mix together flour, baking powder and salt in a bowl and set aside. Cream sugar and butter together in a bowl until light. Add eggs and lemon zest and mix thoroughly. Add the flour mixture alternately with the milk to the creamed mixture half at a time. Mix until just blended. Grease bread pan and line just the bottom with waxed paper. Pour in batter, smooth top with knife and bake in preheated 325 degree oven 50 to 60 minutes or until a toothpick insertedin center comes out dry. Gently remove from pan by running knife around edges and turn out onto a rack. Spoon lemon topping (below) onto bread while it is still hot.

TOPPING:

1/3 c. super - fine sugar
Fresh lemon juice
Grated lemon zest

Mix sugar with enough lemon juice to make a thin paste (about 1/2 medium lemon). Spoon over the top of the bread a little at a time. When about half used, sprinkle on lemon zest. Continue spooning on remainder of topping. Place bread on a cookie sheet and heat under broiler 1 or 2 minutes until sugar bubbles and carmelizes (watch carefully). Slide onto rack to cool. Makes 1 bread.
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