Keywords: 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|
|Calories from Fat: 282 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 847
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