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Lemon Bread


Thursday, January 01, 2004
½ c. shortening
1 ½ c. granulated sugar, divided use
2 eggs, slightly beaten
1 2/3 c. sifted all-purpose flour
½ tbsp. salt
1 tbsp. baking powder
1 c. milk
1 c. chopped nuts
Grated zest of 1 lemon
Juice of 1 lemon
Preheat oven to 350 degrees. Cream the shortening with 1 cup sugar in a large bowl, then add eggs. Sift flour with salt and baking powder and add to the creamed mixture alternately with milk. Mix in nuts and lemon zest, and place in a greased 9 x 5-inch loaf pan. Bake for 1 hour. Combine remaining ½ cup of sugar with lemon juice and pour over hot bread. Cool, then wrap in foil to store.
Nutrition Facts:
From "Sweet Treasures" by Kitchen Kimberley
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