16.1.10

LEMON NUT LOAF

If truth be told I didn’t follow my own recipe. It called for shortening and I used margarine. The loaf was fabulous anyway and my darling loved it. The original recipe was called Peggy's Lemon Nut Loaf. It’s all over the web. I got my recipe many years ago from an actual Peggy. Well of course I changed it, I prefer a decent sized loaf and not the flat little loaves from the original recipe. The taste is the same though, the same lemony deliciousness. Makes 1 loaf.

LEMON NUT LOAF
Cake:
2-1/4 cups flour
1-1/2 tsp baking powder
2 tsp lemon zest, grated
3/4 cup shortening
1 cup sugar
3 eggs
3/4 cup milk
3/4 cup chopped nuts
Glaze:
1/2 cup sugar
4 Tbsp fresh lemon juice

• Combine the flour, baking powder and the zest.
• Cream the shortening, sugar and the eggs.
• Combine the dry ingredients with the shortening mixture.
• Add the milk and combine.
• Stir in the nuts, reserving a couple of tablespoons.
• Turn the batter into a parchment lined, well greased loaf pan.
• Scatter the reserved nuts on the top.
• Bake at 350F for 55-65 minutes until inserted toothpick comes out clean.
• To make the glaze combine 1/4 cup sugar and 2 Tbsp lemon juice.
• Pierce the top of the loaf with a fork and spoon the glaze on it.
• Place the loaf pan on a rack for 20 minutes.
• Grasp the parchment paper on both ends and gently pull out the loaf.
• Remove parchment gently and place loaf on a rack to cool.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!