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Cream the butter and sugar together, then add the lemon rind and the eggs, one at a time, beating well after each is added. Stir in the lemon juice, then sift in the dry ingredients gradually. Beat well after each addition until you have a light workable batter. Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and bake at 350 for 50 to 60 minutes. Turn out on a rack to cool. Do not slice until the next day. NOTES : Serve with butter and preserves as a tea bread. >From Beard on Bread. Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 39 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 176.2mg||54 %|
|Sodium 149.9mg||5 %|
|Potassium 107.9mg||3 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 41.2g|
|Protein 7.3g||10 %|
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Calories per serving: 231
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