6 tbsp. butter
1 c. sugar
2 lg. eggs
1 1/2 c. flour
2 tsp. baking powder
1/2 c. milk
Rind and juice of 1 lemon
1/2 c. walnuts, ground fine - optional

Lightly oil a regular loaf pan. Cream butter, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind, add walnuts.

Bake in preheated 325 degree oven for about 45 minutes. Remove from oven and prick top of bread all over with toothpick. Glaze top with a mixture of 1/3 cup sugar and lemon juice.

For lemon poppy seed muffins, add 1/2 cup poppy seeds to batter. Bake in large muffin tins at 400 degrees for 20 minutes or until golden brown. Glaze as above.

A recipe with a history - quick, easy and good!