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1 c Sugar
1 Lemon; rind of, grated
1/3 c Cooking oil
2 Eggs
1/2 c Milk
1 1/2 c Flour; sifted once
1 ts Baking powder
1/4 ts Salt
1/2 c Nuts; walnuts, pecans, etc.
- chopped fine ———————————–GLAZE———————————– 1/4 c Powdered sugar
3 ts Lemon juice
Mix all ingredients (except those for glaze) together in the order given.
Put the mixture in greased loaf pan.
Bake 45 mintues to 1 hour at 350 degrees.
After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot.
Serves 8 to 10.
Excellent for a brunch or teatime.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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