Lemon Bread

By Evelyn McIver
Buhler, KS

2 eggs
1 c. sugar
6 T. shortening
1/2 c. milk
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans

Beat together eggs, sugar and shortening. Add milk. Sift together baking powder, salt, and flour; add to egg mixture. Stir in pecans. Line a 5×9 inch pan with foil. Pour in batter and bake 1 hour at 350 degrees.

Topping:

1/2 c. sugar
juice and rind of 1 lemon

Combine sugar, lemon juice and rind in a saucepan. Heat until sugar is dissolved and syrup is clear. Pour syrup over hot loaf when it comes out of the oven. Remove loaf from pan while still warm and complete cooling. Makes 1 loaf

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