Lemon Pistachio Bread

Directions

Cut large, thick strips of lemon peel from one of the lemons.

Place sugar in a bowl; add strips of peel.

Rub mixture together with fingers to flavor sugar with lemon.

Grate rind from other lemon. Juice lemons to get ¼ cup.

Reserve.

Preheat oven to 350℉ (180℃).

Grease and flour 9×5×3 inch loaf pan.

Stir together flour, nuts, salt and grated lemon rind on piece of waxed paper.

Remove lemon strips from sugar; discard.

Beat together sugar and butter in large bowl until light and fluffy.

Beat in egg, one at a time, beating well after each addition.

Stir together buttermilk and baking soda in small bowl until well mixed.

Stir in reserved ¼ cup lemon juice. Mix into butter mixture.

Gently stir in flour mixture just until ingredients are blended.

Turn into prepared pan.

Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean.

Ten minutes before bread is baked, combine sugar, lemon juice and water in small saucepan.

Bring to boil, stirring occasionally. Lower heat; simmer 4 minutes.

When bread is baked, immediately poke holes all over top with wooden skewer.

Slowly spoon glaze over top of bread. Let stand in pan 10 minutes.

Loosen sides; carefully turn bread out onto wire rack.

Cool completely, right side up, before slicing.

Serve with mock clotted cream, if you wish.