INGREDIENTS

INSTRUCTIONS

Our favorite loaf for tea; serve with lots of sweet butter. 2 loaves
Preheat oven to 350~. Butter 2 loaf pans 9 x 5 x 3 inches with 3
tablespoons of the butter. In a mixing bowl cream together remaining
butter and 1 cup of the sugar. Beat in the egg yolks, one at a time,
then stir in 1/3 cup of the lemon juice, and the grated lemon rind.
Combine cake flour with baking powder. Add one third of the flour
mixture to the creamed butter and sugar. Then add half of the milk,
another third of the flour, remaining milk and remaining flour. Do  not
overmix. In another bowl beat the egg whites and pinch of salt
together until stiff but not dry. Fold beaten egg whites and black
walnuts gently into the batter. Pour batter into the prepared pans.
Bake on the middle rack of the oven for 45-50 minutes, or until a  cake
tester inserted in the center of a loaf comes out clean. Cool  bread
slightly, remove from pans, and cool completely on a rack. Boil  the
remaining 1/3 cup of the lemon juice, water and the remaining 1/2  cup
sugar together in a small saucepan for 2 minutes. Drizzle the  lemon
syrup over the tops of the cooled loaves and let them set until
completely cool before wrapping. Posted to EAT-L Digest 8 October 96
Date:    Wed, 9 Oct 1996 03:44:25 -0500  From:    LD Goss
<ldgoss@METRONET.COM>

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