Try this Mae Regans Lemon Bread recipe, or contribute your own.
Suggest a better descriptionKeywords: New England Lightly oil a regular loaf pan. Cream margarine, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind. Add walnuts. Bake in a 325 F oven for about 45 minutes. Remove from oven and prick top of bread all over with a toothpick. Glaze top with a mixture of 1/3 cup sugar and the lemon juice. For lemon-poppy seed muffins, add about 1/2 cup poppy seeds to batter (or more!). Bake in large muffin tins at 400 F about 20 minutes or until golden brown. Glaze as above. Source: Yankee, April 1993; Provided by Eleanor Lundy Shared by: Norman R. Brown
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 847 | ||
Calories from Fat: 282 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 352.9mg | 109 % | |
Sodium 504.6mg | 17 % | |
Potassium 166.5mg | 4 % | |
Total Carbohydrate 130g | 38 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 129g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 847
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