Lemon Bread

My daughter Sophie has been encouraging me to post despite my lack of technical skills. With Noah's assistance, here is my first posting. This recipe came from a neighbor named Mrs. Riley about 50 years ago.  I was only a year old, thus given to me by my mother.  We make it both for breakfast and as a sweet snack.  While the original recipe calls for nuts, we tend to omit them.  

Lemon Nut Bread

Cream together:

• 2 tbsp. butter
• 1 cup granulated sugar

Add:

• 2 beaten eggs

Sift together:

• 1 1/2 cup flour
• 1tsp. baking powder
• 1 tsp. salt

Add: 

• Flour mixture
• 1/2 cup milk
• rind of one large lemon, grated, save lemon to juice later
• 1/2 cup finely cut walnuts

Butter and flour medium size bread pan.

Bake at 325 degrees for 1 hour until golden.

Add lemon juice and 1/2 cup granulated sugar together.  After the bread is out of the oven, poke holes all over the top with a toothpick.  Pour lemon juice and sugar mixture all over the top of the bread while it is still in the pan. Let the juice soak in the bread before removing from the pan.  It is sometimes difficult to remove the bread from the pan, so go around the pan with a knife and ease it out on a cooling rack.

This bread can be served about 15 minutes after cooking or can be frozen for later.  It is one of the few quick breads that has a nice consistency after thawing and is almost equally as good as when first baked.

- Mom