Recipe: Lemon bread
I've added a few details for clarity to another one of my grandmother's famously terse recipes; feel free to comment with any questions. I use as finely chopped nuts as I can manage and occasionally cut the juice in half with orange juice so it's not as tart.
Lemon Bread
6 Tbs butter
1 c. sugar
2 eggs
1/2 c. milk
1 1/2 c. flour
pinch salt
1 tsp. baking powder
1/2 c. chopped nuts
fresh lemon: grate rind and squeeze juice, reserve separately
1/3 c. sugar
Cream butter and 1 c. sugar. Break in eggs one at a time and beat well. Add milk alternately with flour mixture (flour, salt and baking powder). Add chopped nuts and grated rind. Bake in greased loaf pan for one hour at 350°. Cool 5-10 minutes. Mix 1/3 c. sugar with the juice of one lemon and pour over the bread. Let stand half an hour, then remove from pan.
Lemon Bread
6 Tbs butter
1 c. sugar
2 eggs
1/2 c. milk
1 1/2 c. flour
pinch salt
1 tsp. baking powder
1/2 c. chopped nuts
fresh lemon: grate rind and squeeze juice, reserve separately
1/3 c. sugar
Cream butter and 1 c. sugar. Break in eggs one at a time and beat well. Add milk alternately with flour mixture (flour, salt and baking powder). Add chopped nuts and grated rind. Bake in greased loaf pan for one hour at 350°. Cool 5-10 minutes. Mix 1/3 c. sugar with the juice of one lemon and pour over the bread. Let stand half an hour, then remove from pan.