Very Lemony Lemon Bread - REVISED

[Guest guest]

Just made this this morning. Here are the revisions and the review.

The flavor and texture of this cake/bread is excellent. However it does fall apart VERY easily so be careful when you cut it and transfer it to the plate. Would be wonderful with a bit of whipped cream and a warm cup of tea.

I subbed 1/4 cup oat flour for 1/4 cup of the almond flour to give it a bit more body. Otherwise I am not sure it would have held together at all. I added a teaspoon of lemon extract, too, to enhance the flavor. I omitted the salt all together. And also the nuts. Also decrease the baking time to 40-45 minutes.

Overall this is a great light dessert. Enjoy!

Very Lemony Lemon Bread

½ c lard(0)1 c bulk Splenda(24)

2 eggs, slightly beaten(2)1 c Almond FLour(27)

1/4 cup oat flour(15)2t baking powder(0)½ c cream(3)

1 tsp lemon extract

½ c finely chopped nuts(varies with type of nut) Optionalgrated peel of 1 lemon (0)

Preheat oven to 350°F. In a medium bowl, cream lard with splenda. Beat in eggs until light and fluffy. Sift almond and oat flour with baking powder and salt. Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth.Add lemon extract. Fold in nuts and lemon peel. Scrape batter into a greased 9 x 5 inch loaf pan. Bake for 40-45 minutes or until a skewer inserted into center comes out clean.

CandaceMom to na(3) and (23M)More tears are shed over answered prayers than unanswered oneshttp://members.tripod.com/Candace143/family/index.htmhttp://members.tripod.com/Candace143/index.htm UPDATED 11/2001 ( Candy's Kitchen)http://groups.yahoo.com/group/candyskitchen (email list)