I will tell you, this has got to be one of my very favorite lemon recipes! Not too sour, not too sweet! Just yummy!
This isn’t the best picture, but I wanted to get this recipe to you pronto!
1/2 c. vegetable shortening (I used butter flavor)
1 c. granulated sugar
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tbsp. finely grated lemon zest
optional: 1/2 c. chopped pecans
Preheat the oven to 350°. Grease and flour 8 1/2″ x 4 1/2″ loaf pan.
In a bowl, combine the shortening and sugar, beat until blended. Add the eggs, one at a time, beating well after each addition. In another bowl, mix the flour, baking powder, and salt. Add to the shortening mixture, along with the milk and lemon zest. Beat until completely blended and smooth. If you are adding nuts, mix them in now. Pour the batter into the pan and spread out evenly. Bake until a thin wooden skewer inserted into the center, comes out clean.
1/4 c. granulated sugar
3 tbsp. fresh lemon juice
While the bread is baking, mix together the granulated sugar and lemon juice. Stir occasionally, don’t worry if the sugar doesn’t dissolve.
After removing the bread from the oven, use a fork to gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes. Then turn out onto a wire rack to cool completely. Dust with confectioners’ sugar if desired.