Shaker lemon bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening or butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1½ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Milk, divided |
| Grated rind of 1 lemon | ||
| ½ | cup | Chopped pecans or walnut |
| (optional) | ||
| Glaze: | ||
| ⅓ | cup | Sugar |
| Juice of 1 lemon | ||
Directions
Heat oven to 350. Cream shortening & sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together; add ⅓ to egg mixture followed by ⅓ of the milk; beat well. Repeat twice more. Fold in lemon rind &, if desired, the nuts.
Spoon into a mell greased, 9X5X3" loaf pan; bake 45-55 minutes or until loaf springs back when lightly touched. Meanwhile, combine glaze ingredients, mixing well. As soon as the bread comes out of the oven spoon glaze evenly over loaf. Cool to room temp before removing from pan & slicing.
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