Lemon Bread

Prep - Grease and flour a 9x5 loaf pan. Pre-heat oven to 350F.

In a large mixing bowl, soften 3/4 cup of Unsalted Butter. Add in 3 Eggs and 3/4 cup of Milk and beat util incorporated. Add in 2 1/4 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 3/4 tsp of Salt, 1 1/4 cups of Sugar and a tbsp of grated Lemon zest and blend well. 

Add 4 1/2 tsps of Lemon Juice to the batter and mix well (Skip this if you want to add the lemon glaze over the bread afterwards). Pour the batter into the loaf pan and bake for 75 minutes (1:15 hours) or until the toothpick test is passed. 

Optional - Heat a small pan and add 4 1/2 tsps of Lemon juice along with 2 tsps of Sugar stirring constantly till the liquid thickens. Brush the syrup over the bread once the bread is cooled down.