Mae regan's lemon bread

Yield: 6 Servings

Measure Ingredient
6 tablespoons Margarine
1 cup Sugar
2 larges Eggs
1½ cup Flour
2 teaspoons Baking Powder
½ cup Milk
1 Lemon, rind and juice
½ cup Walnuts, ground fine (optional)

Keywords: New England

Lightly oil a regular loaf pan. Cream margarine, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind. Add walnuts.

Bake in a 325 F oven for about 45 minutes. Remove from oven and prick top of bread all over with a toothpick.

Glaze top with a mixture of ⅓ cup sugar and the lemon juice.

For lemon-poppy seed muffins, add about ½ cup poppy seeds to batter (or more!). Bake in large muffin tins at 400 F about 20 minutes or until golden brown. Glaze as above.

Source: Yankee, April 1993; Provided by Eleanor Lundy Shared by: Norman R. Brown

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