Lemon Bread

Some friends in Benicia have been generously contributing lemons from their incredibly productive tree.  In an effort to make the most of all this fruit, I have frozen juice and zest and made Lemon Bars and Lemon Curd. Lemon Bread is my latest effort.  I think it is the best use of lemon flavor so far, neither too tart nor too sweet.

This project has taken me out of my comfort zone, and introduced me to the the treacherous world of BAKING 😝.

Actually, it was very rewarding - I found I could create deliciousness with little effort!  

Thank-you Bob & Barbara and Mother Nature.

8 servings

Ingredients

6 tablespoons shortening

1 cup white sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/2 cup white sugar
1 lemon, juiced

Directions
1. Whisk together flour, salt, and baking powder.

2. In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.

3. Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.

4. Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.