-
1
Cut large, thick strips of lemon peel from one of the lemons.
-
2
Place sugar in a bowl; add strips of peel.
-
3
Rub mixture together with fingers to flavor sugar with lemon.
-
4
Grate rind from other lemon.
-
5
Juice lemons to get 1/4 cup.
-
6
Reserve.
-
7
Preheat oven to 350F (180C).
-
8
Grease and flour 9x5x3 inch loaf pan.
-
9
Stir together flour, nuts, salt and grated lemon rind on piece of waxed paper.
-
10
Remove lemon strips from sugar; discard.
-
11
Beat together sugar and butter in large bowl until light and fluffy.
-
12
Beat in egg, one at a time, beating well after each addition.
-
13
Stir together buttermilk and baking soda in small bowl until well mixed.
-
14
Stir in reserved 1/4 cup lemon juice.
-
15
Mix into butter mixture.
-
16
Gently stir in flour mixture just until ingredients are blended.
-
17
Turn into prepared pan.
-
18
Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean.
-
19
Ten minutes before bread is baked, combine sugar, lemon juice and water in small saucepan.
-
20
Bring to boil, stirring occasionally.
-
21
Lower heat; simmer 4 minutes.
-
22
When bread is baked, immediately poke holes all over top with wooden skewer.
-
23
Slowly spoon glaze over top of bread.
-
24
Let stand in pan 10 minutes.
-
25
Loosen sides; carefully turn bread out onto wire rack.
-
26
Cool completely, right side up, before slicing.
-
27
Serve with mock clotted cream, if you wish.
