Show Subscription Form




Glazed Walnut-Lemon Loaf Recipe

Be the first to add a review
Publisher Photo
Moist and tender, this beautiful loaf looks and tastes like a cross between bread and pound cake. Cooled slices are excellent for tea sandwiches.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 6 tablespoons shortening
  • 1-1/3 cups sugar, divided
  • 2 eggs
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chopped walnuts
  • 3 tablespoons lemon juice

Directions

  1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts.
  2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  3. In a small bowl, whisk lemon juice and remaining sugar until sugar is dissolved; pour over bread. Cool 10 minutes longer; remove from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Glazed Walnut-Lemon Loaf in Country Woman Christmas Annual 2007, p38

Reviews for Glazed Walnut-Lemon Loaf

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes