"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
This recipe for Lemon Tea Bread, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c. oil 2 c. sugar grated rind of 2 lemon 3 c. white flour pinch of salt 2 tsp. baking powder 4 eggs, beaten 3/4 c. milk 1/4 c. lemon juice 2 tbsp. poppy seed 1/2 c. sugar
Mix oil, 2 cups sugar, lemon rind, flour, salt, baking powder, eggs and milk in the order given. Pour into two 9 x 5 inch loaf pans. Bake 45 minutes at 350°. While baking, mix lemon juice poppy seeds and sugar. Spoon over top of the oven when hot from the oven.
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