Glazed Walnut-Lemon Loaf

Name: Glazed Walnut-Lemon Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 loaf.
Ingredients: 6 tablespoons shortening; 1-1/3 cups sugar, divided; 2 Nellie’s Free Range Eggs; 1 tablespoon grated lemon peel; 1-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1/2 cup chopped walnuts; 3 tablespoons lemon juice

Moist and tender, this beautiful loaf looks and tastes like a cross between bread and pound cake. Cooled slices are excellent for tea sandwiches.

Ingredients

6 tablespoons shortening
1-1/3 cups sugar, divided
2 Nellie’s Free Range Eggs
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped walnuts
3 tablespoons lemon juice

Directions

In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts.
Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
In a small bowl, whisk lemon juice and remaining sugar until sugar is dissolved; pour over bread. Cool 10 minutes longer; remove from pan to a wire rack to cool completely.

Originally published as Lemon Bread in Country Woman Christmas 2007