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Lemon Bread

Yield 1 loaf

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Grated rind of 1 lemon
  • 1/2 cup chopped pecans (optional)
  • 1/3 cup sugar
  • Juice of 1 lemon

How to Make It

  1. Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.

  2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and pecans, if desired.

  3. Pour batter into a greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.

  4. Combine 1/3 cup sugar and lemon juice, stirring well; immediately pour over bread in pan. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

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