Lynn’s Tart Lemon Bread
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoonful baking powder
1/4 teaspoonful salt
1/2 cup milk
zest and juice of one lemon
Cream together butter and one cup of the sugar. Add eggs and mix well. Sift dry ingredients together, add butter mix alternating with milk. Stir in zest.
Place in three mini-loaf pans and bake for 45 minutes at 350 degrees.
OR place in 12 muffin tins and bake 20-25 minutes at 350 degrees.
Combine remaining 1/2 cup sugar and lemon juice. Poke holes in bread and pour over.