Lemon Loaf Recipe
Ingredients
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 2 | |
| Lemon rind | 2 Teaspoon | |
| Whole wheat flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Lemon | 1 , juiced |
Nutrition Facts
Serving size: Complete recipe
Calories 2665 Calories from Fat 957
% Daily Value*
Total Fat 109 g167.2%
Saturated Fat 63.6 g318.2%
Trans Fat 0 g
Cholesterol 676.2 mg225.4%
Sodium 1088.8 mg45.4%
Total Carbohydrates 407 g135.8%
Dietary Fiber 27.6 g110.3%
Sugars 257.8 g
Protein 45 g89.5%
Vitamin A 69.1% Vitamin C 95.9%
Calcium 69.4% Iron 58.5%
*Based on a 2000 Calorie diet
Directions
Blend in eggs and lemon rind.
Combine dry ingredients, and alternately add to egg mixture with milk, stirring after each addition.
Pour into a wellgreased 8 1/2 x 4 1/2 inch pan, and bake in a 350° F. oven for 60 minutes or until a toothpick inserted in the center comes out clean.
Remove from pan, and while still warm, puncture top of loaf with a fork.
Combine 1/4 cup sugar and lemon juice, and pour slowly over loaf.
Set on rack to cool.
Wrap in foil for 2 days before serving.
Chef
