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Lemon Bread

Clara Ward
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  • 2 cups sugar1 cup buttermilk
  • 4 eggs1/2 teaspoon soda
  • 1/2 teaspoon salt1 cups pecans optional
  • 3 cups flourgrated rind from 1 lemon
  • 1 cup margarine


  • Heat oven to 350 Degrees
  • Bake for 1 hour.
  • While bread is baking, juice three lemons.
  • Mix the the lemon juice with 1/2 cup sugar.
  • Pour over bread immediately after removing from the oven.


Makes 2 large or 3 medium loaves.
Jennifer and Melissa (Tubbs Fourth Grade Students)
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