Recipe for Lemon Tea Bread


    Lemon Tea Bread

    1/2 cup shortening
    1 cup granulated sugar
    2 large eggs
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup milk
    Grated rind of 1 lemon
    1/2 cup chopped pecans (optional)
    Lemon Glaze

    Beat shortening at medium speed of electric mixer until fluffy. Gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.

    Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind and, if desired, pecans.

    Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

    Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

    Pour Lemon Glaze over bread.

    Lemon Glaze
    1 cup sifted confectioners' sugar
    2 tablespoons lemon juice

    Combine ingredients, stirring until smooth.