“GLAZED LEMON BREAD”
“Farm Journal’s Country Cookbook”
1/3 cup melted butter
1-1/4 cup sugar
2 eggs
¼ tsp. almond extract
1-1/2 cup sifted flour
1 tsp. baking powder
1 tsp. salt
½ milk
1 Tblsp. Grated lemon peel
½ chopped nuts
3 Tblsp. Fresh lemon juice
-Blend well the butter and 1 cup sugar; beat in eggs, one at a time. Add almond extract.
-Sift together dry ingredients; add to egg mixture alternately with milk. Blend just to mix. Fold in peel and nuts.
-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan. Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.
-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf. Cool 10 minutes. Remove from pan; cool on rack. Do not cut for 24 hours (it will slice easily). -Makes 1 loaf.
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