Mae Regans Lemon Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Margarine,
1 cup: Sugar,
2 large: Eggs,
1 1/2 cup: Flour,
2 tsp: Baking Powder,
1/2 cup: Milk,
1: Lemon, rind and juice
1/2 cup: Walnuts, ground fine, optional
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
Source from luhu.jp
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
Source from luhu.jp
Tags
: breads