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Breads, Rolls, and Muffins - Glazed Lemon Bread

  • 1/3 cup melted butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon lemon rind, grated
  • 1/2 cup nuts, chopped
  • Glaze:
  • 3 tablespoons lemon juice
  • 1/4 cup sugar

Combine butter and sugar; blend well. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder, and salt. Add alternately with milk. Blend just to mix. Fold in lemon rind and nuts.

Turn into greased 8 1/2-x 4 1/2-x 2 3/4-inch loaf pan. Bake at 325° in a glass pan or 350° in a metal pan for one hour and 10 minutes, or until the bread tests done in center.

Mix lemon juice with 1/4 cup sugar to form glaze. Spoon glaze over hot loaf. Cool for 10 minutes. Remove from pan and cool on wire rack. Hint: Better if not sliced for 24 hours — it makes it easier to slice.
Submitted By: Dot Hawk
Washington Farmers Co-op
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