LEMON BREAD
1 cup sugar
1 stick butter
2 large eggs, beaten
1/2 cup milk
1 1/2 cups all-purpose flour
1 tsp baking powder
Grated zest of 2 lemons
3/4 cup finely chopped walnuts, optional
Preheat oven to 350°. With a mixer, cream together the sugar & butter. Add the eggs & milk & blend thoroughly. Fold in the flour & baking powder & when all are well combined, add the lemon zest & nuts.
Pour into 3 greased & floured loaf pans 3×6″ & bake 45 minutes. Cool 5 minutes before removing from the pans; pierce the tops of the loaves a few times with a toothpick to speed up the cooling process. If you wish, pour over the tops a mixture of 1/2 cup sugar dissolved in 3 TBL lemon juice. The loaves may be frosen. 4 servings per loaf.