Lemon Nut Bread

1/2 cup shortening

Two-thirds cup sugar

2 eggs

2-1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1-1/2 tsp freshly grated lemon peel

1/2 cup chopped walnuts

Lemon Glaze

Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in lemon peel and nuts.

Spoon batter in to 9 x 5 x 3 inch loaf pan. Bake at 350F about 1 hour or until done. Pour Lemon Glaze over hot bread; let stand 20 minutes before turning out on rack. Cool completely before slicing.

Yield: 1 loaf.

Lemon Glaze:

One third Cup powdered sugar

3 tbs freshly squeezed lemon juice

Combine ingredients; stir until sugar is dissolved.

Yield: glaze for 1 loaf.

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Cajun Country -- New Iberia, Louisiana