posted by Connie 11-28-98 10:16 AM
LEMON NUT BREAD
3 Tbl. lemon juice (use fresh squeezed)
1 1/4 cup sugar;divided
1/3 cup butter, melted
1 cup sugar
1/2 tea. almond extract
1 1/2 cups flour, sifted
1 tea. baking powder
1/2 tea. salt
1/2 cup milk
1 Tbl. grated lemon rind
1/2 cup nuts, optional (but I use)
Preheat oven to 325.
Mix lemon juice and 1/4 cup sugar, set aside.
Cream butter and the 1 cup sugar and add eggs one at a time, beating well after each addition.
Add flavoring, sift together dry ingred. and add to egg mixture alternately with milk.
Stir just enough to blend. Fold in lemon peel and nuts.
Pour into greased 1-pound loaf tin.
Bake for 70 minutes. Pour lemon juice and sugar (that you set aside in the beginning) over hot loaf and let cool 10 to 15 minutes before removing from pan.
Wrap in waxed paper and let ripen 24 hours before serving.
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