• 1 cup all purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup sugar
• 1/4 cup plus 2 Tbs. vegetable oil
• 2 small eggs
• 1-1/2 Tbs. lemon zest
• 1/3 cup walnuts, finely chopped
• 1/4 cup plus 2 Tbs. lowfat milk
• 1/4 cup lemon juice
• 2 Tbs. sugar

Preheat oven to 350°F. Sift first 3 ingredients in a small bowl. Combine next 4 ingredients in a large bowl. Using an electric mixer, beat on high speed for 2 minutes. Stir in walnuts. Stir in half the dry ingredients and half the milk. Mix thoroughly. Add remaining dry ingredients and remaining milk. Mix thoroughly. Transfer batter into a buttered and floured 8x4 inch loaf pan. Bake 1 hour and 15 minutes or until tester comes out clean when inserted in center. While cake is baking, combine lemon juice and remaining sugar in a small bowl until sugar is dissolved. When cake is done, brush glaze over hot lemon bread. Cool before turning loaf out of pan.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 278, fat 14.3g, 45% calories from fat, cholesterol 32mg, protein 3.5g, carbohydrates 35.4g, fiber 0.8g, sugar 23.1g, sodium 35mg, diet points 7.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.1, Bread: 0.7, Lean meat: 0.2, Fat: 2.6, Sugar: 1.3, Very lean meat protein: 0.0

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