Lemon Bread
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
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
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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.
Tips
1 loaf = 12 slices1 serving = 1 slice
Nutritional information
Per serving| Energy: | 232 Calories |
| Protein: | 4 g |
| Carbohydrate: | 27 g |
| Fat: | 13 g |
| Fibre: | 0.8 g |
| Sodium: | 35 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 45 mg |
| Folate: | 17 % |
| Selenium: | 16 % |
| Thiamin: | 11 % |
| Riboflavin: | 9 % |
