Glazed Lemon Tea Bread Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1/3 cup: Milk,
1 1/2 tsp: Baking powder,
1/2 cup: Chopped walnuts,
1/4 tsp: Salt,
2 tsp: Freshly grated lemon peel,
1/2 cup: Marg. or butter, softened
Lemon Glaze:,
1 cup: Sugar,
1/4 cup: Lemon juice,
2: Eggs,
1/3 cup: Sugar,
Directions:
Stir together flour, baking powder and salt; set aside. With electric
mixer, cream margarine and sugar. Add eggs, one at a time, and beat
until fluffy. Beat in flour alternately with milk, beginning and
ending with flour, just until blended. With wooden spoon, stir in
nuts and lemon peel. Pour into well-greased and floured Bread n Cake
Bake Pan; cover. Place in Crock-Pot. Cover and bake on high setting
for 2 to 3 hours or until bread tests done with a wooden pick. Remove
pan and uncover. Unmold on cake rack and cool for 10 minutes. Prepare
Lemon Glaze. Prick bread with a fork and pour glaze over bread. Serve
warm.
***** Lemon Glaze *****
Combine lemon juice and sugar in saucepan. Cook, stirring constantly,
for 1 minute or until syrupy. + I prefer more of a lemon flavor so I
just add a couple of Tbls. or so to suit our tastes. ++ I usually use
a butter knife and poke larger and longer holes (or poke knife into
cake and turn a tiny bit so the lemon juice glaze can get into the
cake lower)
From: Diane Bruck
Submitted By JIM WELLER On 11-27-95
Source from luhu.jp
mixer, cream margarine and sugar. Add eggs, one at a time, and beat
until fluffy. Beat in flour alternately with milk, beginning and
ending with flour, just until blended. With wooden spoon, stir in
nuts and lemon peel. Pour into well-greased and floured Bread n Cake
Bake Pan; cover. Place in Crock-Pot. Cover and bake on high setting
for 2 to 3 hours or until bread tests done with a wooden pick. Remove
pan and uncover. Unmold on cake rack and cool for 10 minutes. Prepare
Lemon Glaze. Prick bread with a fork and pour glaze over bread. Serve
warm.
***** Lemon Glaze *****
Combine lemon juice and sugar in saucepan. Cook, stirring constantly,
for 1 minute or until syrupy. + I prefer more of a lemon flavor so I
just add a couple of Tbls. or so to suit our tastes. ++ I usually use
a butter knife and poke larger and longer holes (or poke knife into
cake and turn a tiny bit so the lemon juice glaze can get into the
cake lower)
From: Diane Bruck
Submitted By JIM WELLER On 11-27-95
Source from luhu.jp