LEMON SWEET BREAD

Lemon Sweet Bread image

Provided by Peg Mason

Number Of Ingredients 10

1 1/2 c white sugar, divided
6 Tbsp solid vegetable shortening
2 extra large eggs
1 Tbsp lemon extract
1/2 c milk
1 1/2 c flour, unsifted
1 1/2 tsp baking powder
1/4 tsp salt
1 lemon rind, grated
3 Tbsp lemon juice, fresh

Steps:

1. In a large mixing bowl, cream *1 cup of the sugar and all of the shortening. Add eggs, lemon extract and milk. Mix until smooth. Sift flour, baking powder and salt. Add flour mixture and lemon rind to the creamed mixture. Mix until smooth. Pour into a 9x 5 creased and floured pan. Note: You can use two small pans - adjust baking time accordingly. Bake in preheated oven at 350o for 40 minutes or until golden brown. A toothpick inserted in the center should be almost clean.
2. Dissolve remaining sugar in lemon juice. When bread is done, remove it from the oven; leaving it in the pan. Immediately pour lemon juice/sugar mixture over the top. Be careful not to overflow the pan. Bake an additional 5 to 8 minutes or until glaze is absorbed. Cool on a rack for 30 minutes. Run a spatula around the edges and remove from pan.