Very lemony lemon bread

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
1 cup Sugar
2 \N Eggs; slightly beaten
½ cup Flour; sifted before measuring
1 teaspoon Baking powder
¼ teaspoon Salt
¼ cup Milk
½ cup Finely chopped nuts
\N \N Grated peel of 1 lemon
½ cup Sugar
\N \N Juice of 1 lemon


Cream butter and sugar. Mix in eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to butter mixture, stirring constantly. Mix in the nuts and the lemon peel. Bake in greased 5 x 9-inch loaf pan for 40 to 50 minutes at 350F. Make topping while bread bakes. As soon as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.


Recipe by: Ginberbread Mansion Inn, Ferndale, California Posted to recipelu-digest Volume 01 Number 440 by ctlindab@... on Jan 3, 1998

Similar recipes