This is a very moist lemony cake. Freezes well. Works best in a non-stick pan.
Servings: 10 to 12 slicesPrep Time: less then 30 minutes Cook Time: 50 minutes
1 cup granulated sugar
1/4 cup butter
1/2 cup milk
1 1/2 cups all purpose flour
1 teaspoon baking powder
grated rind of 1 lemon
1/2 cup chopped nuts
juice of 1 lemon
1/2 cup sugar
Cream butter and sugar. Add eggs and beat. Add milk, beat, then add the rest of the ingredients.
Bake in a greased loaf pan for 50 minutes at 350 degrees. Cool 5 minutes.
Pour glaze over top the lemon bread.
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