VERY LEMONY LEMON BREAD

from the Gingerbread Inn in Ferndale, California

Ingredients

1/4 Cup Butter
1 Cup Sugar
2 Eggs, slightly beaten
1/2 Cup Flour, sifted
1 tsp Baking Powder
1/4 tsp Salt
1/4 Cup Milk
1/2 Cup Finely Chopped Nuts
Grated Peel of One Lemon

FOR TOPPING:

1/2 Cup Sugar
Juice of 1 Lemon

Cream Butter and Sugar. Mix in the Eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to the butter mixture, stirring constantly (I use a mixer for this.) Mix in the nuts and the lemon peel. Bake in greased 5x9 inch pan for 40 to 50 minutes at 350○F. Mix together ingredients for topping while bread bakes. As as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.