For Church brunch I got it in my head to make a lemon something since I had lemons languishing in my refrigerator. I put them in a Ziploc bag which seems to keep them longer than loose in the crisper drawer. I had to look through several of my many cookbooks to find the recipe. I knew I had one somewhere other than the internet! I like cookbooks. I hope they do no become obsolete!

I found the recipe in a Better Homes and Gardens collection book America’s Best-Loved Community Cookbook Recipes: Brunches and Lunches (copyright 1996). I am not sure where I got this from but I do know I got it in the past several years and probably spent no more than $5 for it at some tag sale. It only calls for one lemon.

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon finely shredded lemon peel
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ cup milk
• ½ cup chopped pecans

First grate the zest from the lemon and then squeeze the juice. Save the juice for making the glaze. This is best when the lemon is at room temperature. Or first, grease the bottom and halfway up the sides of an 8x4x2-inch loaf pan and preheat the oven to 350 degrees F.

In a medium bowl stir the dry ingredients together. In a large mixing bowl cream the butter and sugar until fluffy. Add the eggs and 1 teaspoon of the lemon peel mixing well. Add the flour mixture and the milk alternately (I really have to look up the reason for this) and then stir in the nuts. Spread the batter in the loaf pan and bake for 55-60 minutes.

For the lemon glaze, take the lemon juice (about 3 Tablespoons) and the rest of the lemon peel (if you remembered to divide the zest!) and ¼ cup sugar and stir in a small bowl. Pour this over the hot bread and then let the bread cool in the pan for 10 minutes before removing to a wire rack to cool.

This is a nice moist bread. The cookbook adds a recipe for orange cream cheese which I did not make. A smear of cream cheese on a slice might be nice but it is very pleasant as is.