Search
by Ingredient

Lemon Nut Bread

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cat & pat's

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

79
CUP ML MARGARINE
softened
158
CUP ML SUGAR
3 3
EACH EACH EGG WHITES *
2 1E+1
TEASPOONS ML BAKING POWDER
¾ 177
1 ½ 355
1 237
CUP ML MILK, SKIM
1 ½ 7.5
TEASPOONS ML LEMON ZEST
dried
3 45
TABLESPOONS ML NUTS
chopped

Directions

Preheat oven to 350℉ (180℃).

Creanm together margarine and sugar.

Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk.

Stir in lemon rind and nuts.

Bake in a lightly oiled 9=by-5-inch loaf pan for 60 minutes or until wooden pick inserted in center comes out clean.

Remove bread from oven.

Mix ⅓ cup powdered sugar with 3 tablespoons fresh lemon juice until smooth and pour over warm bread.

Allow to sit for 20 minutes, then remove bread from pan.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 571 31% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 240mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 19%
Sugars g
Protein 23g
Vitamin A 14% Vitamin C 3%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe