Lemon Bread

Filed under: Breads, Breakfast.

This light-moist, sweet-tart bread is as good as it sounds!

1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1 1/4 cups all-purpose flour
1 tsp double-acting baking powder
1/2 cup milk
1/2 cup finely chopped pecans
1 tsp freshly grated lemon zest
1/4 cup fresh lemon juice

In a bowl cream together the shortening and 1 cup of sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth.
Into another bowl sift together the flour, baking powder, salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined. Stir in the pecans and the lemon zest, transfer the batter to a well-buttered 9 x 5" loaf pan.
Preheat 350 F. oven - bake for 1 hour or until tester comes out clean.
Poke bread all over to create holes. In a small bowl stir together the remaining 1/4 cup sugar and lemon juice, pour the mixture over the hot bread and let bread cool.

Recipe Summary:
Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Rating: 4 of 5 stars

Other recipes by Scottish Bed and Breakfast:
Chicago Cheese Cake

Recipe Provided By:
Scottish Bed and Breakfast
Bremen, IN

Bremen Bed and Breakfast Inns