LEMON BREAD

1 cup sugar
1/2 cup shortening
dash salt
4 eggs
1/2 cup milk
1 2/3 cups flour
1 tsp. baking powder
3/4 cup chopped nuts
zest of one lemon

1/2 cup sugar
juice of one lemon

Preheat oven to 350°. Grease 1 large or 2 small loaf pans. Cream together first three ingredients. Add eggs and milk. Add dry ingredients. Stir in nuts and lemon zest. Bake 30 minutes for small pans or 45 minutes for large. Let cool 5 minutes then top with 1/2 cup sugar and juice of 1 lemon. Let stand overnight to form glaze.

From Anna Wagner (served at Jon and Tanya’s wedding brunch)
Notes: Works well in small loaf pans. Made in 8x8, cut in squares and froze for Rick’s party.