Riverview Recipe: Lemon Bread



1 c. butter
2 c. sugar
4 eggs, well beaten
3 c. sifted flour
2 tsp. baking powder
2 Tbsp. lemon peel, grated
1 c. milk
1 c. chopped nuts
1 c. sugar
6 Tbsp. lemon juice



Cream butter and sugar. Add eggs. Beat well. Add lemon peel to dry ingredients and add to creamed mixture alternately with the milk. Add nuts.

Bake in 2 greased 4”x8” pans at 350 degrees about 45 minutes. Cool 5 minutes in pan and place on aluminum foil large enough to wrap around loaves. Pour sugar and juice slowly over bread. Cool thoroughly. Wrap loosely and let stand at least 12 hours before serving.