Sweet-Tart Lemon Bread

Preheat oven to 350° F. Spray a 9” x 5” loaf pan with cooking spray and coat with flour. Using a fine or zest grater, rub the lemons across the grates, rotating as you grate and being careful not to grate any of the white pith. Then slice the lemons in half and juice each half. Strain out any seeds and pulp. You should end up with about 1 1/2 teaspoons of grated peel and at least five tablespoons of lemon juice.

Cream the butter, 1 cup sugar and 1 tablespoon of lemon juice. Blend in the eggs. Whisk together the flour, baking powder and salt. Alternating dry ingredients with milk, gradually add to the creamed mixture. Fold in the 1 1/2 teaspoons lemon peel. Spread the batter in the prepared pan and bake at 350° for 1 hour. While the bread is baking, make the lemon glaze by stirring together the remaining 1/4 cup (4 tablespoons) lemon juice with the remaining 1/2 cup sugar.

Test if the bread is done by inserting a toothpick near the center to see if it comes out clean. When you remove the bread from the oven, pour the lemon glaze over the top and let it soak into the bread. Cool for about 15-20 minutes, then remove from the loaf pan. Cool completely before slicing. Store wrapped in plastic.