Recipe: Lemon Bread (makes 3 loaves, Miriam B. Loo, 1970's)

LEMON BREAD

"So good it can be enjoyed as a dessert bread ... excellent for gift-giving."

1 cup butter or margarine, softened
2 1/2 cups sugar, divided use
4 eggs, separated
3 1/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
1 cup finely chopped nuts
Grated lemon peel from 2 lemons
Fresh lemon juice from 2 lemons

Cream butter; gradually add 2 cups sugar, creaming well. Add egg yolks and beat well.

Blend together the flour, baking powder and salt; add to egg yolk mixture alternately with milk; blend just to mix.

Fold in stiffly beaten egg whites, chopped nuts and lemon peel. Turn into 3 greased and lightly floured (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.

Bake at 350 degrees F for 55 to 60 minutes, or until wooden pick inserted in center comes out clean.

Combine lemon juice and remaining 1/2 cup sugar. Prick all over top of loaves with wooden pick. Immediately spoon lemon juice mixture over hot loaves. Cool 1 hour before removing from pans. Do not cut
for 24 hours (it 'will slice easily).

Makes 3 loaves
Source: Miriam B. Loo's Family Favorites Cookbook by Current, Inc., 1977