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Nancy, Was a correction posted to Susana’s Lemon Bread? I usually wait a correction for to be posted, but if one came thru for the correct amount of flour, I did not notice it. Since I live in Louisiana, I am always interested in Susana’s recipes. Here is Susana’s original posting: (April 24, 2007)

Since everyone liked the idea of the Layered Lemon Pie so much, I decided to send this Lemon Bread recipe along for you "lemon lovers." It was shared with my by a friend over a year ago and we are still enjoying it.

Lemon Bread (Susana)
6-tbsp butter or margarine
1 1/4-cups sugar
2 eggs
1-1/2-cups all-purpose flour
1 1/4-tspn baking powder
1/2-tspn salt
1/2-cup milk
1/2-cup chopped walnuts or pecans
peel of 1 lemon, grated
juice of 1 lemon

Preheat oven to 325°. Cream together butter and 1 cup of sugar in your mixing bowl and whip until light and fluffy. Beat in eggs. Add the flour, baking powder, and salt to the creamed mixture gradually, with mixer on high - alternately adding in your milk. Remove bowl from mixer stand and stir in your pecans or walnuts and your lemon peel. Bake for 50 minutes to an hour or until wooden toothpick inserted in center comes out clean. Immediately after removing from oven, poke holes all over the top of the bread with a fork. Combine lemon juice and remaining 1/4-cup sugar and pour over loaf. Allow to cool in pan for twenty minutes. Run knife around edge of bread in pan to loosen any places that may be stuck and turn loaf out onto rack to cool.
Susana in Louisiana

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