Lemons, tied to a Canadian recipe. Yeah, I’ll bite. It is pretty much a lemon tea cake, and I love lemon cake. I made little mini cakes, because it is cute when things are small. The cake was pretty good. I did add some lemon juice to the cake itself. I think it didn’t need the nuts, but that could be because I don’t really like nuts. I added them because other people do like nuts, and I didn’t want to eat this all myself. The husband has claimed the rest as his own anyway, which is a good sign.

Paradise Lemon Bread
pg 23 The Laura Secord Canadian Cookbook

Although not grown in Canada, lemons enjoy national popularity in cooking as indicated by this recipe received from Paradise Valley, Alberta, Moncton, New Brunswick and Montreal, Quebec.

Preheat oven to 350˚ F.

Grease thoroughly and 8 1/2 x 4 1/2-inch loaf pan.

Sift or blend together:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

Cream together:
1/2 cup butter (margarine)

Gradually blend in:
1 cup granulated sugar
2 eggs (egg replacer)

Beat until light and fluffy.

Add dry ingredients to creamed mixture alternately with:
1/2 cup milk (almond milk)
Juice of 1 small lemon

Combine lightly after each addition.

Fold in:
2 tablespoons grated lemon rind
1/2 cup chopped huts

Turn into prepared loaf pan.

Bake in 350˚ oven  for 55 to 60 minutes, or until cake springs back when lightly touched. Cool 5 minutes.

Combine and pour over top:
2 tablespoons granulated sugar (I used confectioners sugar instead, and poured it over top after I removed from the pan)
2 tablespoons lemon juice

Remove from pan when cool.

This may be served plain as cake or buttered as a sweet bread.

Makes 1 loaf.