Lemon Tea Bread
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Lightly grease 9-by-5-by-3-inch loaf pan.
Preheat oven to 350F.
Sift flour with baking powder and salt; set aside.
In large bowl of electric mixer, at medium speed, beat butter with 1 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mix- ture; beat just until combined.
Stir in nuts and lemon peel.
Turn batter into prepared pan.
Bake 55 to 60 minutes, or until cake tester inserted in center comes out clean.
Make Syrup: In small saucepan, combine lemon juice and sugar; cook, stirring, 1 minute, or until syrupy.
Pour evenly over bread as soon as it is re- moved from oven.
Let cool in pan 10 minutes.
Remove to wire rack; let cool completely.
Makes 1 loaf.