"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Luscious Lemon Bread Recipe

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

Diane Olson
Added: Saturday, March 25, 2006


1 1/2 cups sifted flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter or margarine
1 cup sugar
2 eggs, well beaten
3 tsp grated lemon peel
1/2 cup milk
1/2 cup chopped walnuts
1/2 cup sugar
1/4 cup fresh lemon juice and pulp

Preheat oven to 350 degrees. Grease and flour the sides
and bottom of a 4X8 inch loaf pan. Line the bottom of the pan
with waxed paper. Sift together flour, salt and baking pawder.
Cream butter and sugar until fluffy. Add eggs one at a time,
beating well after each addition. Add lemon peel. Alternately
add sifted ingredients and milk to creamed mixture. Begin
with milk and end with dry. Fold in nuts. Pour batter into pan
and bake at 350 about 45 minutes. Rop of loaf will be golden
and toothpick inserted in center should be clean. Cool 5
minutes in pan. Remove from pan, peel wax paper off bottom.
Place loaf on square of aluminum foil large enough to wrap
whole loaf.
Mix together 1/2 cup sugar and fresh lemon juice to make
a thick glaze and pour over top and sides of bread. Cool
thoroughly. Wrap loosely in foil and let stand at least 12 hours
before serving. Freezes well.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours




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