Lemon Bread

• 2 c. unsifted flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 c. sugar
• 1/2 c. margarine or butter, softened
• 3 eggs
• 1/2 c. ReaLemon lemon juice from concentrate
• 1/2 c. Borden or Meadow Gold milk
• 3/4 c. chopped pecans (optional)
• Clear Lemon Glaze

1. Preheat oven to 350u0b0.
2. Stir together flour, baking powder, baking soda and salt; set aside.
3. In large mixer bowl, beat sugar and margarine until fluffy.
4. Add eggs, one at a time; beat well. Add pecans if desired.
5. Turn into greased and floured 9 x 5-inch loaf pan.
6. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
7. Remove from oven; drizzle with Clear Lemon Glaze.
8. Cool 15 minutes; remove from pan.
9. Cool completely. Store wrapped.
10. Makes one 9 x 5-inch loaf.

flour, baking powder, baking soda, salt, sugar, margarine, eggs, lemon juice from concentrate, milk, pecans, clear

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678432 (may not work)