One of my Mom's original recipes the card says (Pat Berman), not sure who this is but I think it is from either a friend or a cousin in Canada. My mother comes from a French Canadian back ground with many relatives still living their. My sister Laurel who lives in North Carolina had been looking for this recipe for some time and the last time she visited Michigan she asked me if I had it. Looking through the many recipes I have from my Mom took some time, but I finally located it and E-mailed it to her. Many of my Moms recipe cards are not written in the traditional format but written more like a story so you have to read through it before you attempt making it. This one for instance did not explain you had to cook the glaze before you pour it over the warm loaf. It also had listed 1/2 cup walnuts. Lemon and walnuts just didn't seem to meld together so I eliminated them. This is a wonderfully moist loaf of lemon bread that goes perfectly with a cup of tea or glass of milk.
Lemon Loaf Recipe
1/2 Cup Shortening
1 Cup Sugar
1 1/2 Cups Flour
2 tsp. Baking powder
1/2 tsp. salt
2 tsp. Lemon rind
1/2 Cup milk
Cream together the shortening and the sugar until light and fluffy, add the eggs. Mix the flour, baking powder and salt together
Alternately add flour and milk add the lemon rind last. Put batter into a loaf pan and let rest for 20 minutes then bake at 350° for 60 to 70 minutes until golden brown.
1/2 cup sugar
Juice from 1/2 lemon
Cook until sugar is dissolved then pour over the lemon loaf while it is still hot.
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