Lemon Bread

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1/2 c. shortening
1 1/2 c. sugar, divided
1/8 tsp. salt
2 eggs
1 3/8 c. sifted all purpose flour
1 tsp. baking powder
1 c. milk
3/4 c. finely chopped walnuts
1 large lemon, grated rind & juice

Cream shortening with 1 c. of sugar & salt. Add eggs, mix well. Sift flour with baking powder. Fold flour, milk, nuts & lemon rind into creamed mixture. Pour into greased & floured 9x5x3 in ovenproof glass loaf pan. Bake at 325 about 45 minutes or until top springs back when lightly pressed. Cool in pan for 5 minutes. Combine remaining 1/2 c. sugar & lemon juice & pour mixture over bread while bread is still in pan. Let stand in pan, covered, overnight. If baked in metal pan, bake at 350, cool & pour lemon-sugar mixture over bread as directed but then let sit only 2 hours before removing from pan.

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This page contains a single entry by Kathy published on December 4, 1999 1:04 PM.

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