Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All purpose flour |
| 3 tablespoons | Grated lemon peel |
| 1½ teaspoon | Baking powder |
| ¾ cup | Finely chopped walnuts |
| ¾ teaspoon | Salt |
| ¾ cup | Milk |
| 1½ cup | Sugar |
| ¾ cup | Corn oil |
| ½ cup | Fresh lemon juice |
| 3 larges | Eggs |
| ¼ cup | Sugar |
GLAZE
For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2½ inch loaf pans. Sift flour and baking powder into small bowl. Combine sugar, oil, eggs and lemon peel in large bowl. Using electric mixer, beat egg mixture for 2 minutes. Stir in nuts. Mix in dry ingredients alternately with milk in 2 batches each. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour.
Meanwhile, prepare glaze: Stir lemon juice and sugar in small bowl until sugar dissolves. Run small sharp knife around breads to loosen from pans.
Brush all of glaze over hot breads, allowing glaze to drip down sides. Cool completely. Turn out loaves. Can be prepared 2 days ahead. Wrap tightly and refrigerate. Bring to room temperature before serving. Cut into slices and serve.
Notes: The Kitchen Table BBS - "I spent some time as the Chef at Ruby Tuesday's Cafe in Sutter Creek, California a few years back. The owner of the place, Ray, had a wonderful recipe for lemon bread that has been re-printed in both Gourmet and Bon Apetit Magazines. It is some work, but worth every minute of effort.--Jeff Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Ruby Tuesday's Cafe, Sutter Creek, CA Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998