Riverview Recipe: Lemon Bread


1 cup butter

2 cups sugar

4 eggs, well beaten

3 cups sifted flour

2 tsp. baking powder

2 tbsp. lemon peel, grated

1 cup milk

1 cup chopped nuts

1 cup sugar

6 tbsp. lemon juice



  1. Cream butter and sugar. Add eggs, beat well.
  2. Add lemon peel to dry ingredients and add to creamed mixture alternating with the milk. Add nuts.
  3. Bake in 2 greased 4”x8” pans at 350 degrees about 45 minutes. Cool five minutes.
  4. Remove from pan and place on aluminum foil large enough to wrap around loaves.
  5. Pour sugar and juice slowly over bread. Cool thoroughly and wrap loosely and let stand 12 hours before serving.