"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Bread Recipe

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This recipe for 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.

Kathy Miller
Added: Saturday, July 19, 2008


1/2 C butter
1 C sugar
2 eggs, lightly beaten
1 2/3 C flour
1/2 tsp salt
1 tsp baking powder
1/2 C milk
1/2 C chopped, toasted pecans
1 lemon peel grated
1/4 C sugar
juice of one lemon

Cream the butter and sugar, add eggs. Dust the nuts and lemon peel in a little of the flour. Alternately add the dry ingredients with the milk, beating continuously. Stir in the nuts and lemon peel. Bake in well-greased and floured 9X5X3 loaf pan at 350 for 1 hour or until a pick comes out clean.
For topping: Heat lemon juice and 1/4 cup sugar together until sugar is dissolved. Pour over the loaf as soon as it comes from the oven. Cool 5 minutes and remove from pan. Complete cooling on a rack.




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