1 cup butter
2 & 3/4 cup sugar
6 eggs
4 & 1/2 cup flour
4 & 1/2 teaspoon baking powder
1 & 1/2 teaspoon salt
1 & 1/2 cup nuts (optional)
Grated rind of 3 lemons
1 & 3/4 cup milk
Directions:
Mix butter and sugar til light and fluffy. Add in eggs and beat. Sift together flour, baking powder, salt, and add alternately with milk. Stir in lemon rind and nuts. Pour into 5 or 6 small loaf pans that are well greased and floured. or line pans with parchment paper. Bake 360 degrees for 45 minutes until toothpick inserted in center comes out clean. While bread is baking, mix together the juice of 3 lemons with 1 & 1/2 cup sugar and spoon it over warm bread. I usually take the bread out of the pans and put it on aluminum foil that has been formed like a dish around the bread. Then when you pour the lemon juice mix over the top it soaks into the bottom of the bread as well. You can store it in the aluminum foil in the freezer or in a cool dark room.
1 & 1/2 teaspoon salt
1 & 1/2 cup nuts (optional)
Grated rind of 3 lemons
1 & 3/4 cup milk
Directions:
Mix butter and sugar til light and fluffy. Add in eggs and beat. Sift together flour, baking powder, salt, and add alternately with milk. Stir in lemon rind and nuts. Pour into 5 or 6 small loaf pans that are well greased and floured. or line pans with parchment paper. Bake 360 degrees for 45 minutes until toothpick inserted in center comes out clean. While bread is baking, mix together the juice of 3 lemons with 1 & 1/2 cup sugar and spoon it over warm bread. I usually take the bread out of the pans and put it on aluminum foil that has been formed like a dish around the bread. Then when you pour the lemon juice mix over the top it soaks into the bottom of the bread as well. You can store it in the aluminum foil in the freezer or in a cool dark room.
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