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Lemon Bread
  • 1 c. sugar
  • 1/2 c. batter
  • 1.5 c. all-purpose flour
  • 1 tsp. baking powder
  • 2 grated lemon rinds
  • 3/4 c. finely chopped walnuts, optional
With a hand mixer, cream together the sugar and butter. Add the eggs and milk and blend. Fold in the dry ingredients and add the lemon rind and nuts. Grease and flour 3 loaf pans. Pour in mixture. Bake at 350 degrees for 45 minutes. Cool 5 minutes before removing from pan. For a more potent lemon taste: poke holes in the bread with a toothpick. Drip a mixture of 1/2 cup sugar dissolved in 2 tablespoons lemon juice over the bread.
Provided by:
Southwest Family Citrus

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