Lemon Bread

Name: Lemon Bread
Yield: 2 loaves
Ingredients: 1 cup (250 mL) butter softened; 1 cup (250 mL) sugar; 3 eggs separated; Grated rind of a lemon; 3 cups (750 mL) all-purpose flour; 2 tsp (10 mL) baking powder; 1/4 tsp (1 mL) salt; 1 cup (250 mL) Milk; 1 cup (250 mL) chopped nuts (walnuts; pecans or hazelnuts); Topping; 2 tbsp (30 mL) butter softened; 1 1/4 cups (310 mL) icing sugar; 3 tbsp (45 mL) lemon juice; 1 1/2 tsp (7 mL) grated lemon rind

This recipe is taken from the 1983 Milk Calendar. Breakfast or snacks don't have to cost much in time or money with this versatile, tangy quickbread.

Prep: 15 min
Cooking: 1 h

Yields 2 loaves

Ingredients

1 cup (250 mL) butter softened
1 cup (250 mL) sugar
3 eggs separated
Grated rind of a lemon
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) Milk
1 cup (250 mL) chopped nuts (walnuts, pecans or hazelnuts)
Topping
2 tbsp (30 mL) butter softened
1 1/4 cups (310 mL) icing sugar
3 tbsp (45 mL) lemon juice
1 1/2 tsp (7 mL) grated lemon rind

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180°C); butter and flour two 8 x 4 in (20 x 10 cm) loaf pans.

Cream butter and sugar until light and fluffy; beat in egg yolks and lemon rind. Stir together flour, baking powder and salt; add to butter mixture alternately with milk. Beat egg whites until stiff but not dry; fold into bread mixture along with nuts.

Pour into two loaf pans; bake for 1 hour or until done.

Combine topping ingredients and drizzle over cooled loaves.