2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 3/4 c. sugar, divided
3/4 c. corn oil
3 large eggs
3 T. grated lemon peel
3/4 c. finely chopped walnuts
3/4 c. milk
1/2 c. fresh lemon juice
Preheat the oven to 350 degrees. Butter and flour two 8 x 4-inch loaf pans. Sift the flour,
baking powder and salt into a small bowl. Combine 1 1/2 c. of the sugar, the oil, eggs and lemon peel in a large bowl.
Using an electric mixer, beat the egg mixture for 2 minutes. Stir in the walnuts. Mix in the flour mixture alternately
with the milk in 2 batches each. Divide the batter evenly between the prepared pans. Bake until a tester inserted
into the center comes out clean; about 1 hour and 15 minutes. Meanwhile, stir the remaining 1/4 c. sugar with the lemon
juice in a small bowl until the sugar dissolves. Run a small sharp knife around the baked breads to loosen them from
the pans. Brush all of the lemon mixture over the hot breads, allowing it to drip down the sides. Cool completely
while still in the pans. Turn out loaves.
|