|A modified version of a Lemon-Glazed Cake. Makes 1 loaf
|6 tbsp||Butter||90 mL|
|1 cup||Granulated sugar||250 mL|
|1/2 cup||Milk||125 mL|
|1-1/2 cups||Flour||375 mL|
|1 tsp||Baking powder||5 mL|
|1/4 tsp||Salt||1 mL|
|Rind of 2 lemons, grated|
|1/2 cup||Chopped nuts||125 mL|
|1 tbsp||Butter||15 mL|
|1/2 cup||Sugar||125 mL|
|Juice of 1 Lemon|
|Preheat oven to 325°F [160°C]
Cake Cream butter and sugar. Add eggs, then milk and flour sifted with baking powder. Add lemon rind. Beat well. Add nuts. Place in greased loaf pan. Bake 1 hour. Cool 10 minutes.
Glaze Combine butter, sugar and lemon juice in a small saucepan. Simmer and stir until sugar is dissolved and mixture is syrupy. If hot glaze is too thick, stir in a bit of water. Spread over warm bread with pastry brush.
Note: This bread keeps well for several days in the refrigerator wrapped in foil. Can also be frozen.