Glazed
Lemon Nut Bread
Ingredients
4
tablespoons butter or margarine
¾ cup
sugar
2
eggs
2
teaspoons grated lemon peel
2
cups sifted all-purpose flour
2½
teaspoons baking powder
1
teaspoon salt
¾ cup
milk
½ cup
chopped walnuts
2
teaspoons lemon juice
2
tablespoons sugar
Method
1.
Cream together butter or margarine and
the ¾ cup sugar till light and fluffy.
2.
Add eggs and lemon peel; beat well.
3.
Sift together flour, baking powder, and
salt, add to creamed mixture alternately with milk, beating till smooth after
each addition.
4.
Stir in walnuts.
5.
Pour into greased 8½ x 4½ x2½ inch loaf
dish.
6.
Bake in moderate oven (350°) 50 to 55
minutes or till done.
7.
Let cool in pan 10 minutes.
8.
Combine lemon juice and 2 tablespoons
sugar; spoon over top.
9.
Remove from pan; cool.
10.
Wrap; store overnight.
Glazed
Lemon Nut Bread was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
Recipe
was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the
chapter on “Quick Breads”, page 50.
The
walnuts were omitted because I didn’t have any in the cabinet at the time of
making the Glazed Lemon Nut Bread. Also,
1 cup of whole wheat flour was used in the place of the all-purpose flour. Therefore, this recipe contained 1 cup of
all-purpose flour and 1 cup of whole wheat flour.
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Shirley-Ann Pearman
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