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1
Grease bottom and sides of 8x4x2 pan, set aside
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2
Mix the flour, 3/4 cup sugar, baking powder, and salt in a medium size mixing bowl
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3
Make a well/hole in the middle of the mixture, press the mixture around the inside of the bowl, I used a wooden spoon.
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4
Combine the egg, milk, oil, and 1 tablespoon of lemon juice in a DIFFERENT medium sized mixing bowl
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5
Add the egg mixture into the well/hole of the dry mixture in the other bowl.
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6
ONLY mix JUST until the batter is LUMPY, NOT SOUPY!
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7
Fold in the nuts and the lemon peel
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8
Preheat the oven to 350F Fahrenheit.
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9
Pour the batter into your prepared (greased) pan, and bake in oven for 50-55 minutes, or until golden on top and a fork stuck in it comes out cleanly.
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10
While baking, stir the lemon juice and the sugar, that you set aside, together in a small bowl.
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11
Pull bread out of oven, and brush lemon and sugar mixture over the top of it using a sauce cooking brush, (one you use to put BBQ sauce on ribs or steak).
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12
Let it cool for 10-15 minutes
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13
Slightly edge a butter knife around the perimeter of the bread inside the pan to loosen its edges
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14
To get the bread out, make sure the pan is room temperature.
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15
Pull out a cookie drying rack, and carefully and slowly turn the pan on its side, or even upside down to get the loaf out.
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16
MAKE SURE YOU KEEP YOUR HAND UNDER THE LOAF WHEN THE PAN IS MOVED TO GET THE BREAD OUT, DONT LE IT FALL ON THE FLOOR.
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17
Cool it on the drying rack for 5-10 minutes.
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18
Serve topped with whipped cream or powdered sugar, and ENJOY!
