2 c Flour 1/3 c Milk
1 1/2 ts Baking powder 1/2 c Chopped walnuts
1/4 ts Salt 2 ts Freshly grated lemon peel
1/2 c Marg. or butter; softened Lemon Glaze:
1 c Sugar 1/4 c Lemon juice
2 Eggs 1/3 c Sugar
Stir together flour, baking powder and salt; set aside. With electric
mixer, cream margarine and sugar. Add eggs, one at a time, and beat
until fluffy. Beat in flour alternately with milk, beginning and
ending with flour, just until blended. With wooden spoon, stir in
nuts and lemon peel. Pour into well-greased and floured Bread ‘n Cake
Bake Pan; cover. Place in Crock-Pot. Cover and bake on high setting
for 2 to 3 hours or until bread tests done with a wooden pick. Remove
pan and uncover. Unmold on cake rack and cool for 10 minutes. Prepare
Lemon Glaze. Prick bread with a fork and pour glaze over bread. Serve
warm.
***** Lemon Glaze *****
Combine lemon juice and sugar in saucepan. Cook, stirring constantly,
for 1 minute or until syrupy. + I prefer more of a lemon flavor so I
just add a couple of Tbls. or so to suit our tastes. ++ I usually use
a butter knife and poke larger and longer holes (or poke knife into
cake and turn a tiny bit so the lemon juice glaze can get into the
cake lower)
Yields
1 loaf