To make the bread: Preheat the oven to 350\
Mix well in order and bake in greased bread pan in 350\u00b0 oven for 40 minutes.
Remove bread from pan and, while still hot, pour 1/2 cup sugar mixed with juice of 1 lemon over bread.
Yields 1 loaf.
Mix and bake at 350\u00b0 for 45 minutes or until done.
When done, let rest in pan 5 minutes.
Have mixed together juice of 1 lemon, 1/2 cup sugar and little of rind.
Have this mixed while bread is cooking, then pour over bread.
Use spoon to cover with lemon juice.
Cool.
Wrap in wax paper and foil.
ach addition.
Stir in lemon rind.
Pour batter into
In a large bowl, cream shortening with sugar.
Beat in eggs, one at a time, beating well after each one.
Blend in bananas and lemon juice.
Sift together flour, baking soda and salt.
Blend into banana mixture.
Stir in lemon peel.
Turn into greased 9 x 5 x 3-inch loaf pan.
Bake at 325\u00b0 for 1 hour, or until bread tester inserted into center comes out clean.
Remove from pan; dust with confectioners sugar.
Makes 1 loaf.
Cream butter.
Add sugar and grated lemon rind.
Add eggs. Sift flour and baking powder.
Add alternately with the milk.
Add nuts.
Bake in greased loaf in a 375\u00b0 oven for about 35 minutes (use toothpick test for doneness).
As soon as bread is removed from the oven, pour over the top of a mixture of 1/4 cup sugar and the juice and grated rind of 1 large lemon.
Let bread cool for 10 minutes before removing from the pan.
ith flour.
Stir in lemon rind after thoroughly mixed.
Cream butter and sugar together; add eggs, milk and lemon rind.
Sift flour, baking powder and salt together and add to butter mixture.
Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.
Combine the first 3 ingredients in a saucepan; bring to a boil.
Remove from heat.
Cover; let stand 5 minutes.
Cool.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine the next 3 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Mix after each addition.
Stir in lemon rind.
Cream shortening and sugar; add beaten eggs and lemon peel. Sift flour, baking powder and salt together.
Add alternately with milk.
Fold in nuts.
Pour into greased and floured loaf pan. Bake at 350\u00b0 for 1 hour or until done and lightly browned on top. Let cool in pan 15 minutes.
Dissolve 1/3 cup sugar in lemon juice; pour over bread.
Let stand for 10 minutes.
Remove from pan and cool.
Makes 1 loaf.
Beat shortening at medium speed until fluffy; gradually add sugar, beating well.
Add eggs one at a time, beating after each one.
Combine flour, baking powder and salt.
Add to creamed mixture, alternating with milk, beginning and ending with flour. Stir in lemon rind and pecans.
Pour batter into greased and floured loaf pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool completely.
Pour Lemon Glaze over bread.
Yields 1 loaf.
Cream butter and 1 cup sugar well.
Add eggs.
Beat.
Sift flour, salt and baking powder together.
Add alternately with milk to creamed mixture.
Beat well. Add grated rind and nuts.
Pour into loaf pan.
Bake at 350\u00b0 for 1 hour or until done in center. Mix lemon juice with remaining sugar.
Spoon over bread as soon as it comes from oven.
Let juice run down sides.
Cool.
ay before you bake the tea bread place the mixed dried fruit
ipe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites
In a large bowl with mixer at low speed, beat oleo into creamy consistency and add sugar.
Add eggs, one at a time, beating well after each addition.
Blend in mashed bananas and lemon juice. Add to banana mixture.
Stir in lemon rind.
Place in greased pan. Bake at 325\u00b0 for 1 hour.
In a large bowl, cream shortening with sugar.
Beat in eggs, one at a time, beating well after each addition.
Blend in bananas and lemon juice.
Sift together flour, baking soda and salt. Blend into banana mixture; stir in lemon peel.
Pour batter into a greased 9 x 5 x 3-inch loaf pan.
Bake at 325\u00b0 for 1 hour or until cake isn't gooey inside (test with a toothpick).
Remove from pan and cool.
Sift powdered sugar over top, if desired, before serving.
Cream together butter and sugar until light.
Add eggs, beating well after each addition.
Add lemon peel.
Sift together flour and baking powder.
Add alternately the milk and flour to creamed mixture.
Turn into well-greased 9 x 5-inch loaf pan.
Bake at 375\u00b0 for 45 minutes or until loaf springs back when lightly touched.
Pierce top of hot loaf with tines of fork.
Pour Lemon Syrup over cake.
Let stand 10 minutes before turning out of pan. Chill.
Preheat oven to 375 degrees F (190C).
Butter a 9 x 5 x 3 inch loaf pan.
Cream butter with sugar for 6 minutes, until light.
Beat in eggs, one at a time; blend in bananas and lemon juice.
Sift together flour, baking soda and salt.
Blend into banana mixture along with lemon zest.
Turn into prepared pan.
Bake for 1 hour or until tested done.
Remove, cool for 15 minutes and turn out of pan.
Cool completely.
Beat oleo until fluffy; add 1 cup sugar and beat with lemon peel.
Blend in flour, salt and baking powder alternately with milk. Add nuts.
Pour into 9 x 5-inch loaf pan, greased and bake about 1 hour at 350\u00b0.
Remove from oven and poke holes over all with fork.
Mix juice of 1 lemon and 1/4 cup sugar until dissolved.
Pour over hot loaf and cool.
ugar and 1/4 cup lemon juice. Prick top and sides