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| Mae Regan's Lemon Bread Recipe |
Category: Breads
Rating:
N/A
Servings: 6
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Ingredients
6 tablespoon margarine
1 cup sugar
2 large eggs
1 1/2 cup flour
2 teaspoon baking powder
1/2 cup milk
1 lemon, rind and juice
1/2 cup walnuts, ground fine (optional)
Cooking Directions:
Keywords: New England
Lightly oil a regular loaf pan.
Cream margarine, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind. Add walnuts.
Bake in a 325 F oven for about 45 minutes. Remove from oven and prick top of bread all over with a toothpick.
Glaze top with a mixture of 1/3 cup sugar and the lemon juice.
For lemon-poppy seed muffins, add about 1/2 cup poppy seeds to batter (or more!). Bake in large muffin tins at 400 F about 20 minutes or until golden brown. Glaze as above.
Source: Yankee, April 1993; Provided by Eleanor Lundy
Shared by: Norman R. Brown
breads
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