2 c All purpose flour
3 tb Grated lemon peel
1 1/2 ts Baking powder
3/4 c Finely chopped walnuts
3/4 ts Salt
3/4 c Milk
1 1/2 c Sugar
-GLAZE-
3/4 c Corn oil
1/2 c Fresh lemon juice
3 lg Eggs
1/4 c Sugar
For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2 1/2 inch
loaf pans. Sift flour and baking powder into small bowl. Combine sugar,
oil, eggs and lemon peel in large bowl. Using electric mixer, beat egg
mixture for 2 minutes. Stir in nuts. Mix in dry ingredients alternately
with milk in 2 batches each. Divide batter between prepared pans. Bake
until tester inserted into center comes out clean, about 1 hour.
Meanwhile, prepare glaze: Stir lemon juice and sugar in small bowl until
sugar dissolves. Run small sharp knife around breads to loosen from pans.
Brush all of glaze over hot breads, allowing glaze to drip down sides. Cool
completely. Turn out loaves. Can be prepared 2 days ahead. Wrap tightly and
refrigerate. Bring to room temperature before serving. Cut into slices and
serve.
Notes: The Kitchen Table BBS –
Yields
1 Servings