Lemon Tea Bread
|Butter||3⁄8 Cup (6 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
Preheat oven to 350 degrees.
Cream butter and 1 cup sugar well.
Add eggs; beat until blended well.
Sift flour, salt and baking powder together; add alternately with milk to creamed mixture, beating thoroughly.
Stir in rind and coconut.
Pour into greased loaf pan.
Bake for 1 hour or until loaf tests done.
Remove from oven; turn out onto platter.
Mix lemon juice with remaining sugar; spoon over hot bread.
Let juice run down sides; cool.