Makes one loaf
Ingredients
1/2 cup shortening
Sue Niemi Rushton
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| Lemon Loaf |
1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
grated rind of one lemon, optional
1/2 cup milk
Glaze:
Juice of half a lemon
1 1/2 tbsp. lemon juice
1/4 cup sugar
Instructions
Cream shortening; beat in sugar gradually. Add eggs, beating well; stir in rind.
Mix dry ingredients, flour, salt and baking powder in separate bowl. Blend in the dry ingredients alternately with milk; mix well. Bake in a greased 8 1/2 X 2 1/2 loaf pan at 350 F 50 to 60 minutes. Remove from oven and spread glaze over top immediately. Let cool 10 minutes, remove from pan and cool completely before slicing.
For Glaze: Mix lemon juice and sugar and spread over top.
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
grated rind of one lemon, optional
1/2 cup milk
Glaze:
Juice of half a lemon
1 1/2 tbsp. lemon juice
1/4 cup sugar
Instructions
Cream shortening; beat in sugar gradually. Add eggs, beating well; stir in rind.
Mix dry ingredients, flour, salt and baking powder in separate bowl. Blend in the dry ingredients alternately with milk; mix well. Bake in a greased 8 1/2 X 2 1/2 loaf pan at 350 F 50 to 60 minutes. Remove from oven and spread glaze over top immediately. Let cool 10 minutes, remove from pan and cool completely before slicing.
For Glaze: Mix lemon juice and sugar and spread over top.
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| Double the recipe and bake in a bundt pan for an extra 5 minutes. |
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