Lemon Loaf

Ingredients

• ¼ cup butter or margarine
• ¾ cup sugar
• 2 eggs
• 1 tbsp grated lemon peel
• 2 cup flour
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup milk
• ¾ cup 1/2 to 3/4 cup, optional chopped nuts (walnut, almond, pistachio, etc.)
• 2 tbsp optional lemon glaze lemon juice
• 1 cup optional lemon glaze powdered sugar

Method

1. Cream the butter and sugar. Add the eggs and lemon peel; beat until light and fluffy.
2. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Fold in 1/2 cup of the nuts, if desired. Pour the batter into a greased 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan.
3. Bake at 350 degrees 50 to 60 minutes or until a pick inserted in the center comes out clean. Cool 10 minutes in the pan. Turn out onto a wire rack. If desired, blend together the lemon glaze ingredients and spoon the glaze over the top of the warm loaf; sprinkle with the remaining 1/4 cup chopped nuts.

Notes

Yield: 1 loaf. The glaze is optional. This loaf may be made ahead and frozen before baking: line the baking pan with heavy-duty foil, fill with batter, freeze until solid, remove from the pan and wrap tightly, label and date. Freeze at 0 degrees up to 4 weeks. To bake, peel the foil from the batter and place in a greased pan; bake at 350 degrees 1 hour and 10 to 20 minutes, until the bread tests done.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom