A modified version of a Lemon-Glazed Cake. Makes 1 loaf
6 tbsp Butter 90 mL
1 cup Granulated sugar 250 mL
2 Eggs 2
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 325F [160C]

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.

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