3 cups all-purpose flour
2 teaspoons baking powder
4 eggs
1 cup milk
1 cup butter
2 cups granulated sugar
1 cup nuts
2 lemons
Cream butter. Add sifted flour, baking powder and sugar. Add eggs alternately with milk. Add rind from 2 lemons and walnuts, if desired. Pour into a loaf pan and bake at 350 degrees F for 1 hour.
Glaze
Mix 1/2 cup sugar with juice from the two lemons and pour over the bread while it is hot in the pan.
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1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden.
Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.
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Posted by bettyboop50 at recipegoldmine.com May 10, 2001
Makes 1 loaf
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
3 eggs
3/4 cup buttermilk
Grated zest of 1 lemon
Glaze
Juice of 1 lemon
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut butter into the dry mixture using a pastry blender or your fingers until it resembles coarse crumbs.
In a separate bowl, beat eggs slightly and stir in the buttermilk. Add the milk/egg mixture to the flour mixture. Add the grated lemon zest and mix only until moistened.
Spoon mixture into greased and floured loaf pan. Bake 1 hour and 15 minutes or until golden.
Cool 10 minutes then remove from pan and cool completely on a wire rack. Brush cake with glaze.
Glaze: Heat and stir the lemon juice and sugar for 5 minutes.
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Yield: 12 servings
1/2 cup lard
1 cup Splenda
2 eggs, beaten
1 1/4 cups almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon lemon extract
Preheat oven to 350 degrees F.
In a medium bowl, cream lard with Splenda. Beat in eggs until light and fluffy.
Sift almond flour with baking powder and salt. Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth. Fold in nuts and lemon peel. Scrape batter into a greased 9 x 5-inch loaf pan. Bake for 50 minutes or until a skewer inserted into center comes out clean.
Per Serving: 109 Cal (82% from Fat, 4% from Protein, 14% from Carb); 1 g Protein; 11 g Tot Fat; 4 g Carb; 0 g Fiber; 53 mg Calcium; 0 mg Iron; 194 mg Sodium; 56 mg Cholesterol
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