Quinn (ntxx57b)
2 Lemons
1/2 c Buttermilk
1 1/2 c Sugar
1/4 ts Baking soda
1 1/4 c Flour
3/4 c Pistachio nuts; finely
-chopped
-----glaze-----
1/3 c Sugar
1/2 ts Salt
Juice of 1 lemon
3/4 c Butter; softened
1/3 c -water
3 Eggs
Cut large, thick strips of lemon peel from one of the lemons. Place sugar
in a bowl; add strips of peel. Rub mixture together with fingers to flavor
sugar with lemon. Grate rind from other lemon. Juice lemons to get 1/4 cup.
Reserve.
Preheat oven to 350 degrees. Grease and flour 9x5x3" loaf pan. Stir
together flour, nuts, salt & grated lemon rind on piece of waxed paper.
Remove lemon strips from sugar; dis- card. Beat together sugar and butter
in large bowl until light and fluffy. Beat in egg, one at a time, beating
well after each addition. Stir together buttermilk and baking soda in small
bowl until well mixed. Stir in reserved 1/4 c. lemon juice. Mix into butter
mixture. Gently stir in flour mixture just until ingredients are blended.
Turn into prepared pan. Bake for 70-80 minutes or until wooden pick
inserted in center comes out clean.
Ten minutes before bread is baked, combine sugar, lemon juice and water in
small saucepan. Bring to boil, stirring occasionally. Lower heat; simmer 4
minutes. When bread is baked, immediately poke holes all over top with
wooden skewer. Slowly spoon glaze over top of bread. Let stand in pan 10
minutes. Loosen sides; carefully turn bread out onto wire rack. Cool
completely, right side up, before slicing. Serve with mock clotted cream,
if you wish. -----Olga Posted on PRODIGY, 2/92; formatted by Elaine Radis;
PRODIGY, BGMB90B; GEnie, E.RADIS
