A handy bread that keeps well. Great as an after-school snack.
1-1/2 cup. flour
1 t. baking powder
1/4 cup. chopped nuts
1 lemon -juice and rind
1 cup. sugar
1/2 cup. butter
2 eggs, beaten (or the whites from 4 eggs or egg substitute)
1/2 cup. milk
1/2 t. salt
Cream butter, sugar, add eggs and milk.
Sift and add dry ingredients. Add rind. Beat well.
Pour in loaf pan, wel1-greased, and bake at 325° for one hour.
Mix juice of lemon and 1/4 cup. sugar and brush over warm baked bread. Let cool in pan.