Lemon Bread

I always make this with the lemon-sugar mixture to brush over the top. In my family, we all love lemony things, but if you don't like slightly sour foods, skip on the lemon-sugar mixture.

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1 3⁄4 cups all-purpose flour
• 3⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  beaten egg
• 1  cup milk
• 1⁄4 cup  cooking oil or 1⁄4 cup  melted butter or 1⁄4 cup margarine
• 2  teaspoons  finely shredded lemon peel
• 1  tablespoon lemon juice
• 1⁄2 cup  chopped  almonds or 1⁄2 cup walnuts
• 2  tablespoons lemon juice (optional)
• 1  tablespoon sugar (optional)

Directions

1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
2. In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
3. In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter.
4. Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
5. Fold in nuts.
6. Spoon the batter into the prepared pan.
7. Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
8. If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
9. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
10. Wrap and store overnight before serving.