"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Scottish Lemon Bread Recipe

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This recipe for Scottish Lemon Bread, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Watson
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 C melted butter
1 C sugar
2 eggs, unbeaten
1 1/2 C sifted all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 C whole milk
1 grated lemon
1/2 C ground almonds
3 tbsp lemon concentrate (I use 4 tbsp)
1/2 C sugar
juice of 1 lemon

Directions:
Directions:
Mix sugar and melted butter. Beat in eggs. Mix and sift all dry ingredients together. Add alternately with milk and beat just to blend. Fold in almonds and lemon rind. Bake at 350F in bread pan for 50 min. While still hot, drip juice of 1 lemon in 1/2 C sugar over the top. Do not cut for 24 hours.

Personal Notes:
Personal Notes:
This teacake is most unusual and delicious. It can be served plain or toasted. It freezes perfectly and it is a nice item to mail because it keeps so well.

 

 

 

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