Lemon Bread

Lemon Bread

by Better Homes and Gardens

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 c. milk

1/4 c. cooking oil

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1/2 c. chopped almonds or walnuts

2 Tbsp. lemon juice

1 Tbsp sugar

Preheat oven to 350 degrees.  Grease the bottom and sides of a 8x4x2 loaf pan.  Set aside.

In a medium mixing bowl, stir together flour, 3/4 cup sugar, baking powder and salt.  Make a well

in the center of the dry mixture.  Set aside.

In another bowl, combine egg, milk, cooking oil, and 1 Tbsp. lemon juice.  Add egg mixture all

at once to dry mixture.  Stir just until moistened.  Folk in nuts and lemon peel.

Spoon batter into prepared pan.  Bake for 50-55 minutes or until wooden toothpick inserted near cener comes out clean.

Meanwhile, stir together 2 Tbsp lemon juice and 1 Tbsp. sugar.  While bread is still in the pan, brush lemon-sugar mix over the top of the loaf.  Cool in pan on a wire rach for 10 minutes.  Remove loaf from pan and cool on wire rack. 

I love this bread because it is not too strong or too sweet.  Just make sure that if you are squeezing a fresh lemon for juice, to shred the lemon peel first.