Glazed Walnut-Lemon Loaf Recipe

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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


  • 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


  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

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