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Lemon Bread

Source of Recipe


Good Housekeeping, Sept. 2002






List of Ingredients



• 1 large lemon
  
• 1-1/2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 3/4 tsp salt
  
• 1/2 cup vegetable oil
  
• 1 cup plus 2 Tbsp sugar
  
• 2 large eggs
  
• 1/2 cup whole milk
  
• 1/2 cup chopped walnuts
  






Instructions



1. Preheat oven to 350 degrees (F). Grease three 5-3/4" x 3-1/4" metal mini loaf pans.
   
   
2. From the lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
   
   
3. Combine flour, baking powder and salt. In bowl with mixer at high speed, beat oil and 1 cup sugar for 2 minutes or until well blended. Beat in eggs and lemon peel. At low speed, beat in flour mixture until combined. Beat in milk; stir in nuts.
   
   
4. Spoon batter into loaf pans. Bake for 45 to 50 minutes.
   
   
5. In a cup, mix the lemon juice and 2 tablespoons sugar. With skewer, poke holes all over top of loaves; brush with sugar mixture. Cool in pans on wire rack 10 minutes.
   
   Remove from pans and cool completely.
   
   Makes 12 servings.
   
   






Final Comments


The recipe originated from the Silver Rose in Calistoga, California.