Serves: 3
Total Calories: 2,037

* See note below.
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs white at room temperature
2 1/2 cups sugar
1 cup butter or margarine
4 eggs yolk
1 1/4 cups milk
1 cup nuts finely chopped
2 tablespoons lemon peels grated
1/2 cup lemon juice
powdered sugar (optional)

* An all-time favorite that freezes well. Bake in disposable foil pans if desired. Preheat oven to 350°. Grease and lightly flour three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans.

In a medium bowl, mix flour, baking powder and salt set aside.

In a small mixer bowl at high speed, beat egg whites until stiff peaks form set aside.

In a large mixer bowl at medium speed, beat 2 cups of the sugar and butter until fluffy. Add egg yolks and beat well. At low speed, beat in dry ingredients alternately with milk, starting and ending with flour mixture. By hand, fold in egg whites, nuts and lemon rind. Pour into pans.

Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.

In a small bowl, combine remaining 1/2 cup sugar and lemon juice. With a wooden pick or with long tines of a fork, thoroughly pierce the tops of the loaves. Immediately spoon lemon juice mixture over hot loaves. Cool for 1 hour before removing from pans. Wrap in foil and store one day for easier slicing. Sprinkle powdered sugar over top if desired.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

For an old-fashioned look, line a basket with a cloth napkin or kitchen towel, tying a coordinating ribbon bow on the handle. Wrap the loaves in plastic wrap and place in the basket with flavored tea bags.

Nutritional Facts:

Serves: 3
Total Calories: 2,037
Calories from Fat: 834

More Recipes from the More Gifts From Your Kitchen Cookbook:
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Carrot-Pineapple Bread
Holiday Fruit Stollen
Lemon Tea Loaves
Spice-Nut Filling