Lemon Bread
Yield
1 loafPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | each |
lemon
rind only, grated |
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
nuts
finely chopped |
|
| Glaze | |||
| ¼ | cup |
powdered sugar
|
|
| 3 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 1 | each |
lemon
rind only, grated |
|
| 79 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 355 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
nuts
finely chopped |
|
| Glaze | |||
| 59 | ml |
powdered sugar
|
|
| 15 | ml |
lemon juice
|
|
Directions
Mix all ingredients (except those for glaze) together in the order given.
Put the mixture in greased loaf pan.
Bake 45 mintues to 1 hour at 350℉ (180℃).
After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot.
