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Lemon Bread
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Imbolc Living

Lemon Bread



6 tablespoons butter or margarine, softened

1 cup light brown sugar, packed

2 eggs, beaten

1/4 cup sour cream or yogurt

1 tablespoon grated lemon zest

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup chopped walnuts (optional)

For glaze:

1/3 cup superfine sugar

Juice of 1 lemon


Preheat oven to 350F. Grease an 8 1/2-inch loaf pan. Cream butter and brown sugar. Beat in eggs and mix well. Add sour cream and zest, beat until smooth. In separate bowl combine flour, baking powder, and salt. Add dry ingredients to the wet, mix well. Fold in nuts. Spoon batter into pan, bake for about 50 minutes. Remove from oven and make holes in the top with a toothpick. Dissolve glaze sugar in lemon juice and pour onto the loaf while still warm. Cool for 15 minutes in the pan, then on a rack completely.

Yield: 1 loaf


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