This recipe originally came from my best childhood friend, Denise. We used to bake together when we were kids. We had so much fun in the kitchen and this was one of our favorite things to make, and eat! I have the original recipe card that I had written out in 4th grade. It is splattered with stuff from over the years. I am so glad that this recipe easily converted to a gluten-free version!
- 3/4 cup butter or Earth Balance buttery sticks
- 1 1/2 cups sugar
- 3 cups The Pure Pantry All Purpose Baking Mix
- 4 eggs, slightly beaten
- 1 cup milk or coconut milk
- 2 lemons – for juice and grated peel
- 3/4 cup walnuts, optional
- 1/2 cup sugar
Cream butter and 1 ½ cups sugar until fluffy, add eggs and blend well. Add milk and grated lemon peel and mix. Sift in 3 cups The Pure Pantry All Purpose Baking Mix. Stir until well combined. Add optional walnuts. Pour into two greased large bread pans or four small pans. Bake for 45 minutes at 350°F.
In small bowl combine ½ cup sugar with juice of two lemons. Pour glaze over top of each loaf. Return to over for 10 more minutes. Check doneness by inserting a toothpick to see if it comes out clean.