INGREDIENTS

INSTRUCTIONS

For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2  1/2
inch loaf pans. Sift flour and baking powder into small bowl.  Combine
sugar, oil, eggs and lemon peel in large bowl. Using electric  mixer,
beat egg mixture for 2 minutes. Stir in nuts. Mix in dry  ingredients
alternately with milk in 2 batches each. Divide batter  between
prepared pans. Bake until tester inserted into center comes  out clean,
about 1 hour.  Meanwhile, prepare glaze: Stir lemon juice and sugar in
small bowl  until sugar dissolves. Run small sharp knife around breads
to loosen  from pans. Brush all of glaze over hot breads, allowing
glaze to drip  down sides. Cool completely. Turn out loaves. Can be
prepared 2 days  ahead. Wrap tightly and refrigerate. Bring to room
temperature before  serving. Cut into slices and serve.  Notes: The
Kitchen Table BBS - http://www.mindsync.com/ChefJeff "I  spent some
time as the Chef at Ruby Tuesday's Cafe in Sutter Creek,  California a
few years back. The owner of the place, Ray, had a  wonderful recipe
for lemon bread that has been re-printed in both  Gourmet and Bon
Apetit Magazines. It is some work, but worth every  minute of
effort.--Jeff Hanneman/Buster/Mcrecipe 1998-Apr-06  Recipe by: Ruby
Tuesday's Cafe, Sutter Creek, CA  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3283
Calories From Fat: 670
Total Fat: 78.8g
Cholesterol: 572.6mg
Sodium: 3089.6mg
Potassium: 1587.5mg
Carbohydrates: 599.2g
Fiber: 16.1g
Sugar: 370.1g
Protein: 67.8g