1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups sugar
2 tablespoons grated lemon peel
1 tablespoon lemon extract
4 teaspoons baking powder
1 teaspoons salt
1-1/2 cups light cream
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1/3 cup sugar
1/4 cup lemon juice
Cream butter with 1-1/2 cups sugar until light and fluffy.
Add eggs one at a time ad beat at high speed 3 to 5 minutes.
Beat in grated peel, lemon extract, baking powder and salt.
At low speed, gently mix in cream and flour alternately until blended.
Stir in nuts. Divide batter between 2 greased 9 x 5-inch loaf pans.
Bake in a preheated 350 degree oven for 50 to 55 minutes.
Yield: two 9 x 5 loaves
Back to Bakery