Lemon Loaf

  • Yield 10 servings
  • Prep 15 mins
  • Cook 30 to 45

A tasty lemon bread topped with a lemon sugar glaze.


1/2 cup sugar
1/4 cup margarine
-- peel of 1 lemon, grated
1 cup whole wheat flour
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup lemon juice
3/4 cup buttermilk
1/3 cup walnuts, chopped
2 tablespoons lemon juice
3 tablespoons sugar


  1. Preheat oven to 375F.  Cream 1/2 cup sugar and margarine.  Add grated lemon peel and mix until smooth.  Mix together flours, salt, baking powder and soda; set aside.  Mix buttermilk and 1/4 cup lemon juice and set aside.  Add flour mixture to creamed mixture alternately with buttermilk mixture.  Do not over mix.  Stir in walnuts.  Pour into loaf pan coated with non-stick cooking spray.  Bake for 30 to 45 minutes.  In a small saucepan, combine 2 tablespoons lemon juice with remaining sugar.  Stir over low heat until sugar dissolves.  Pierce top of loaf with fork.  Spoon lemon sugar mixture over top.  Let cool for slicing.  


Recipe reprinted with permission from the Junior League of Springfield Missouri Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).



Get every new post delivered to your Inbox.

Join 241 other followers