Lemon Loaf

Name: Lemon Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 1/3 cup shortening; 1 cup sugar; 2 large Nellie’s Free Range Eggs; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 1/2 cup chopped pecans; 2 teaspoons grated lemon zest; TOPPING:; 2/3 cup sugar; 1/3 cup lemon juice

I found this recipe in my files one day when I was looking for a bread that called for ingredients already in my pantry. I gave the loaf to some friends, and it was a hit.

Ingredients

1/3 cup shortening
1 cup sugar
2 large Nellie’s Free Range Eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup chopped pecans
2 teaspoons grated lemon zest
TOPPING:
2/3 cup sugar
1/3 cup lemon juice

Directions

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 zest.
Pour into a greased 9x5-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.