Lemon Tea Bread

The combination of butter and sour cream makes this quick bread remarkably moist, and the lemon glaze helps to keep it that way. Bread

2 cups all-purpose flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon baking soda

1⁄2 teaspoon salt

11⁄4 cups sugar

4 large eggs

1 container (8 ounces) sour cream

1⁄2 cup butter (1 stick), melted

1 tablespoon freshly grated lemon peel

2 tablespoons fresh lemon juice

Glaze
• 1⁄3 cup sugar
• 1⁄3 cup fresh lemon juice

• Prepare bread: Preheat oven to 350°F. Grease 9" by 5" metal loaf pan. Dust with flour.
• In large bowl, with wire whisk, stir flour, baking powder, baking soda, and salt. In medium bowl, whisk sugar and eggs until blended. Add sour cream, butter, lemon peel, and lemon juice; stir until well mixed. Add sour cream mixture to flour mixture and fold together just until blended and no streaks of flour remain.
• Pour batter into prepared pan, smooth top. Bake until toothpick inserted in center comes out clean, 55 to 60 minutes. Place pan on wire rack.
• Prepare glaze: In cup, stir sugar and lemon juice. With thin wooden skewer, poke holes in hot bread and brush bread with glaze. Let cool completely in pan.

Makes 1 loaf, 16 slices.

Prep: 30 minutes

Bake: 55 minutes