Glazed lemon tea bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Marg. or butter; softened |
| 1 | cup | Sugar |
| 2 | Eggs | |
| ***** Lemon Glaze ***** | ||
| ⅓ | cup | Milk |
| ½ | cup | Chopped walnuts |
| 2 | teaspoons | Freshly grated lemon peel |
| Lemon Glaze: | ||
| ¼ | cup | Lemon juice |
| ⅓ | cup | Sugar |
Directions
Stir together flour, baking powder and salt; set aside. With electric mixer, cream margarine and sugar. Add eggs, one at a time, and beat until fluffy. Beat in flour alternately with milk, beginning and ending with flour, just until blended. With wooden spoon, stir in nuts and lemon peel. Pour into well-greased and floured Bread 'n Cake Bake Pan; cover. Place in Crock-Pot. Cover and bake on high setting for 2 to 3 hours or until bread tests done with a wooden pick. Remove pan and uncover. Unmold on cake rack and cool for 10 minutes. Prepare Lemon Glaze. Prick bread with a fork and pour glaze over bread. Serve warm.
Combine lemon juice and sugar in saucepan. Cook, stirring constantly, for 1 minute or until syrupy. + I prefer more of a lemon flavor so I just add a couple of Tbls. or so to suit our tastes. ++ I usually use a butter knife and poke larger and longer holes (or poke knife into cake and turn a tiny bit so the lemon juice glaze can get into the cake lower)
From: Diane Bruck
Submitted By JIM WELLER On 11-27-95