Serves: 3
Total Calories: 2,037
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 or margarine until fluffy. Add egg yolks 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 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 before slicing.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Lemon Bread recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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