Shaker lemon bread

Yield: 1 Servings

Measure Ingredient
⅓ cup Shortening or butter
1 cup Sugar
2 \N Eggs
1½ cup Flour
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Milk, divided
\N \N Grated rind of 1 lemon
½ cup Chopped pecans or walnut
\N \N (optional)
\N \N Glaze:
⅓ cup Sugar
\N \N Juice of 1 lemon

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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