Lemon Bread Recipe

Pan size: one loaf pan Temp: 325 °F degrees Cooking time: 60 minutes Servings: one loaf

Lemon Bread Cooking Directions

1 large fresh lemon { or 1 tablespoon dried lemon zest and 1/4 cup lemon juice }
1 cup sugar
2 eggs
1/2 cup milk
dash of salt
1 teaspoon baking powder
5 tablespoons butter
1 cup white flour
1/2 cup wheat flour
1 cup chopped walnuts

In a small bowl grate the lemon peel to make fresh lemon zest, and squeeze as much lemon juice, set aside.

Preheat oven. Cream butter and sugar together until smooth, beat in eggs. Add milk and mix well.

Sift flour, salt and baking powder together, add to butter mixture, stir until smooth. Stir in lemon zest, lemon juice and walnuts. Pour lemon batter into a greased loaf pan, bake 1 hour or until a toothpick inserted in the top of the loaf comes out clean.

Kitchen Hint - This lemon bread will freeze well for 3 months. Let lemon bread cool completely, wrap tight in saran wrap then in foil.