Lemon Tea Bread
The Junior League of Sacramento, California
The Western Junior League Cookbook
1 cup softened butter
2 cups sugar
4 eggs, beaten
1 cup milk
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
Grated rind of 2 lemons
1 cup nuts
Glaze:
1 cup sugar
1 cup lemon juice
Cream butter and sugar. Beat in eggs; gradually stir in milk. Combine dry ingredients and stir into egg mixture. Add lemon rind and stir until mixture is well blended. Stir in nuts.
Pour batter into two well-greased loaf pans. Bake at 325° for 1 hour.
Combine sugar and lemon juice. Remove baked bread from oven and while still in the pans, pour the sugar and lemon juice mixture over them. Cool slightly and remove loaves from pans.
A marvelous way to use those California lemons. Freezes well and is delightful to serve with tea or even as dessert.
Yield: 2 loaves
Notes:
Halved this recipe with great success, but would quarter the glaze next time
Used crushed walnuts as that’s what I had on hand
This need an 15 minutes with tented foil to fully bake through