1 1/2 c Flour 2 tb Lemon juice
2 ts Baking powder 1 Lemon’s rind, grated
1/2 ts Salt 3/4 c Blanched almonds, chopped
3/4 c Butter or margarine TOPPING:
1 1/2 c Sugar 1/4 c Sugar
3 Eggs Juice of one large lemon
3/4 c Milk
Bread:
Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In
bowl, sift flour, baking powder, and salt together; set aside.
In large mixing bowl, cream butter/margarine and sugar until fluffy. Add
eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk.
Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into
prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and
test for doneness. (During last 15 minutes, cover loosely with aluminum
foil, if necessary to prevent bread from becoming too brown.)
Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring
with fork until sugar is dissolved.
Leave bread in pan and place on wire cooling rack. Make tiny holes in top
of bread with toothpick. Pour lemon/sugar mixture slowly across top,
giving time for topping to be absorbed into warm loaf. Allow 15 minutes to
set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf.
Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, « Quick
Breads, Soups, and Stews », Council Oaks Books, $16.95
Yields
1 servings