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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Moist and tender, this beautiful loaf looks and tastes like a cross between bread and pound cake. Cooled slices are excellent for tea sandwiches. Ingredients:
6 tablespoons shortening |
1-1/3 cups sugar, divided |
2 eggs |
1 tablespoon grated lemon peel |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
1/2 cup chopped walnuts |
3 tablespoons lemon juice |
Directions:
1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts.
2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
3. In a small bowl, whisk lemon juice and remaining sugar until sugar is dissolved; pour over bread. Cool 10 minutes longer; remove from pan to a wire rack to cool completely. Yield: 1 loaf.
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