Tender, moist and fragrant a glazed lemonquick bread with toasted cashews.
Recipe: Lemon Cashew Bread
Bread:1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted cashews, toasted and chopped2 large eggs3/4 cup granulated sugar1/4 cup milk6 tablespoons vegetable oil 1/4 cup fresh lemon juice 2 tablespoons grated lemon rindGlaze:1/2 cup granulated sugar 2 tablespoons lemon juice
Preheat oven to 350°F (175°C).Grease an 8 1/2 x 4-inch loaf pan.
In large bowl combine flour, baking powder,salt and cashews; set aside.
In another large mixing bowl beat eggsuntil light and frothy. Add sugar,milk, oil, lemon juice and rind; mix well.
Add the flour mixture to the lemon/eggmixture and stir just to combine. Donot over mix.
Spoon into prepared pan and bake for 1hour, or until wooden pick insertedin center comes out clean. Let standon wire rack for 7 to 10 minutes before removing from pan. Poke holes in top of loaf with a woodenpick.
For the glaze, combine the sugar and lemonjuice; brush over the top and sides of loaf. Allow glaze to hardenbefore serving.
Makes 1 medium-sized loaf.
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