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Glazed Lemon Tea Bread





2 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup margarine or
butter, softened
1 cup sugar
2 eggs
1/3 cup milk
1/2 cup chopped walnuts
2 tsp. freshly grated lemon peel

Lemon Glaze

1/4 cup lemon juice
1/3 cup sugar


Stir together flour, baking powder and salt; set aside. 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 2 to 3 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. Serve warm.

Lemon Glaze:
Combine lemon juice and sugar in saucepan. Cook, stirring constantly, for 1 minute or until syrupy.

Author's Comments

I prefer more of a lemon flavor so I just add a couple of Tbls. or so to suit our tastes. ++ I usually use a butter knife and poke larger and longer holes (or poke knife into cake and turn a tiny bit so the lemon juice glaze can get into the cake lower)

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