MY COOKBOOK

MY COOKBOOK
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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, though I doubt it was her own recipe. Well of course I changed it, I prefer a decent sized loaf and not the flat little loaves the original recipe made. The taste is the same though, the same lemony deliciousness. Makes 1 loaf.

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 my 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 my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. 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. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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