Lemon Bread

Melba Frazler

  • 3/4 cup margarline
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 1/4 cup sifted flour
  • 3/4 cup chopped nuts
  • 1/4 tsp salt
  • 1/4 tsp soda
  • 3/4 cup buttermilk
  • Grated rind of one lemon

Preheat oven to 325°. Grease and flour a glass-ceramic loaf dish (9 x 5 x 3 inches, two quart size). Cream margarine and sugar; beat in eggs. Sift dry ingredients together and add to batter, alternating with milk. Mix well. Stir in grated lemon rind and nuts.

Pour into prepared loaf dish and bake in preheated oven about one hour and 20 minutes, or until cake tester inserted in center comes out clean.

Cool 15 minutes in dish. Remove from dish and cool completely on wire rack.

After removing loaf from dish, pierce top with cake tester in a number of places and spoon over glaze.

Glaze:

  • Juice of 2 lemons
  • 3/4 cup sugar

While loaf is baking, prepare glaze by combining lemon juice and sugar. Let stand to allow sugar to dissolve. After removing loaf from dish, pierce top with cake tester in a number of places and spoon over glaze.

Allow to cool to room temperature before slicing.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.