** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon
juice; set aside.
2.
In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups
sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in peel.
In small bowl with fork, beat eggs slightly and stir in milk; then stir
this mixture into flour mixture just until flour is moistened.
5.
Spoon into greased loaf pan. Bake at 350F for 1 1/4 hours.
6. Cool in pan on
wire rack 10 minutes; remove from pan.
7.
Heat lemon juice over medium-high heat, stirring in 2 tablespoons sugar.
8.
Heat to boiling. Cook, stirring, until slightly thickened, about 5
minutes.
9. With pastry brush, brush sugar mixture evenly over top of bread.
10.
Serve warm, or cool loaf completely to serve later.
11.
I've also made 3 small (3.5x6 inch) loaves with this recipe, baked at 350F
for 45 minutes.
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This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Natural Sweeteners, Citric Acid allergies.
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