Serving Size : 2 loaves


  • 1/4  lb                        melted butter
  • 2 cups                        sugar
  • 1/3 cup                     lemon extract
  • 4                                  unbeaten eggs
  • 3  cups                      all purpose flour, sifted
  • 2 teaspoons            baking powder
  • 2 teaspoons            salt
  • 1 cup                          evaporated milk, skim
  • 3                                 lemons, zest only, grated
  • 1 cup                         nuts, chopped
  • 1 cup                          sugar
  • 2                                 lemons, juice and zest

Preheat oven to 350 degrees.

Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

Serving Suggestion : Try spreading a little cream cheese on your slice !

NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

Recipe by : Joyce

In Categories : ALL OLD RecipesBreadsFavorites

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