Lemon Almond Quick Bread

Almost a cake, a great dessert or snack.  Best when baked the day before serving.

        Lemon Almond Quick Bread

1 c. sugar

1/3 c. butter, melted

2 eggs, unbeaten

2 T. lemon extract

1 1/2 c. all-purpose flour, sifted

1 t. baking powder

1/2 t. salt

1/2 c. whole milk

Grated zest of 1 lemon

1/2 c. blanched almonds, ground

2 T. frozen lemonade concentrate, defrosted

Preheat the oven to 375 degrees and prepare a loaf pan by greasing it and dusting it with flour or wheat germ. Mix the sugar and butter, and beat in the eggs and lemon extract. Mix the dry ingredients (except the ground almonds) and sift them together. Add this dry mix and the milk, in alternation, to the butter mixture. Beat just enough to blend the batter thoroughly. Carefully fold in the lemon zest and the ground almonds. Pour the batter into the prepared pan and bake for 40 minutes, or until the top springs back when pressed lightly with your finger. Take the loaf from the oven, and while it is still warm, dribble the lemon concentrate on the top. Allow the loaf to sit overnight before slicing and serving.