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
Yields
10 Servings