Preheat oven to 350 degrees F or 175 degrees C and spray a 9X5 loaf pan with non-stick cooking spray.
Cream butter with sugar (use mixer), then add beaten eggs.
Sift dry ingredients and add alternately with milk, mixing well between additions.
Finely grate 1 whole lemon and add the grated rind to the batter.
Stir in walnuts.
Pour into prepared pan and bake for 45-55 minutes or until cake tester or toothpick comes out clean.
Cool for 5 minutes in pan, then remove to cooling rack and cool for an additional 10 minutes.
💭What to do with the leftover lemon juiceYou're going to have leftover lemon juice after you make this recipe so why not give my Healthy Creamy Lemon Chicken Pasta a try! It's loaded with frozen veggies, chicken and pasta with healthy and light creamy lemon sauce. 🌡️StoringFreezing: You can freeze this recipe for up to 3 months. *It's best that you DO NOT slice it prior to freezing, but rather, freeze it whole. Wait until it completely cools, then put it in a Ziplock freezer bag.Refrigeration: Store it in the fridge for up to 5 days in a Ziplock bag or sealed container. *Again, it's better to slice it as you need it and don't slice the entire loaf before storing, as it prevents it from drying out.My Amazon Recommendations (affiliate links)
📋 Lemon Loaf Recipe
Amount Per Serving (1 slice)
Calories 339Calories from Fat 153
% Daily Value*
Saturated Fat 8g50%
Vitamin A 383IU8%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.