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Lemon Tea Bread Recipe
|Flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Grated lemon peel||2 Teaspoon|
|Lemon glaze||1 Cup (16 tbs) (Use Quantity As Required)|
Serving size: Complete recipe
Calories 3977 Calories from Fat 1517
% Daily Value*
Total Fat 173 g266.3%
Saturated Fat 72.6 g363.1%
Trans Fat 0 g
Cholesterol 672.4 mg
Sodium 1850.2 mg77.1%
Total Carbohydrates 571 g190.3%
Dietary Fiber 11.2 g44.7%
Sugars 358.3 g
Protein 50 g99.1%
Vitamin A 67.8% Vitamin C 22.6%
Calcium 82% Iron 88.2%
*Based on a 2000 Calorie diet
With electric mixer, cream margarine and sugar.
Add eggs, one at a time, and beat until fluffy.
Beat in flour alternately with milk, beginning and ending with flour, just until blended.
With wooden spoon, stir in nuts and lemon peel.
Pour into well greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Remove pan and uncover.
Unmold on cake rack and cool for 10 minutes.
Prepare lemon glaze.
Prick bread with a fork and pour glaze over bread.