Lemon Bread with Lemon Glaze

  • Yield: 12 servings


1/2cup solid shortening
1cup sugar
2 eggs, beaten
1 2/3cups all-purpose flour
1teaspoon baking powder
1/2teaspoon salt
1/2cup milk
1/2cup nuts
Grated peel of 1 lemon
1/4cup sugar
1/4cup lemon juice


  1. Cream shortening with sugar; add eggs.  Sift flour, measure, and sift again with baking powder and salt.  Alternately add flour mixture and milk to shortening mixture, blending well.  Stir in nuts and lemon peel.  Pour into 9×5-inch loaf pan.  Bake at 350F for 1 hour.
  2. Combine 1/4 cup sugar with 1/4 cup lemon juice and pour over loaf while hot.  Let cool and remove from pan.  Will have a nice lemony crust!

Recipe reprinted with permission from the Newnan Junior Service League’s A Taste of Georgia (Newnan Junior Service League, Inc., Newnan, Georgia, 1977).