LEMON-NUT BREAD

By Madelyn Knowles • Photography by Brian W. McDonald

6 tablespoons butter
1 cup sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Zest of 1 lemon
1/2 cup chopped walnuts

Cream butter and sugar. Add beaten eggs. In a separate bowl, sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with milk. Add lemon zest and walnuts. Pour batter into a buttered loaf pan. Bake at 350°F for 1 hour and 5 minutes. Immediately top with lemon glaze.

For lemon glaze:

Juice of 1 lemon
1/2 cup sugar

Warm lemon juice. Stir in sugar until dissolved.