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Lemon Tea Loaf
Ingredients:
Makes one 12" loaf
1 stick butter, room temperature
1 c. sugar
2 eggs, room temperature
1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped walnuts
3 Tbs. finely grated lemon peel (yellow and white parts)
Makes one 12" loaf
1 stick butter, room temperature
1 c. sugar
2 eggs, room temperature
1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped walnuts
3 Tbs. finely grated lemon peel (yellow and white parts)
Directions:
Preheat oven to 350 degrees. Butter and flour 12x3 1/2x 2" pan. Cream butter with sugar in large bowl. Beat in eggs 1 at a time. Sift in flour, baking powder and salt and beat at low speed until smooth. Blend in milk. fold in walnuts and lemon peel. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 40 minutes. Cool in pan 10 minutes. Invert loaf onto wire rack and cool completely before slicing.
If above size pan is not available, an 8x4" pan can be substituted. Bake 1 hour.
Preheat oven to 350 degrees. Butter and flour 12x3 1/2x 2" pan. Cream butter with sugar in large bowl. Beat in eggs 1 at a time. Sift in flour, baking powder and salt and beat at low speed until smooth. Blend in milk. fold in walnuts and lemon peel. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 40 minutes. Cool in pan 10 minutes. Invert loaf onto wire rack and cool completely before slicing.
If above size pan is not available, an 8x4" pan can be substituted. Bake 1 hour.
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