- 1/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup chopped pecans
- 2 teaspoons grated lemon peel
- 2/3 cup sugar
- 1/3 cup lemon juice
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in pecans and lemon peel.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean.
- For topping, combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Lemon Loaf in Best of Country Breads 2000, p35
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