Lemon Bread

1. 1

   Cream shortening, 2 cups sugar and lemon rind.

2. 2

   Add eggs one at a time, beating well after each addition.

3. 3

   Add sifted flour, salt and baking powder with milk to creamed mixture, beating well. Bake in 2 small 8 x 4 x 2-inch loaf pans at 350u00b0 for 40 minutes or until tests done with a toothpick.

4. 4

   Remove from pan.

5. 5

   Combine 1 cup sugar with juice from the two lemons and spread on loaves while still hot.

6. 6

   Let stand a day or two before serving.

7. 7

   They also freeze well.

No additional tips available.