Cream shortening and sugar, add eggs and mix. Add dry ingredients alternately with milk. Stir in nuts and lemon rind. Pour batter into greased 9x5 inch loaf pan and bake at 350 degrees F for 1 hour or until done. Remove bread from oven and pierce surface with a small skewer to make small holes.
1/4 cup sugar
juice of one lemon
Combine sugar and lemon juice and pour over hot bread. Cool bread on wire rack. Slice thinly to serve.
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into a greased 8x4 inch loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.
Add ingredients in order. Bake at 350 degrees F for 40 minutes in greased loaf pan. Then warm 1/3 cup sugar and juice of lemon. Poke holes in hot bread with fork and allow lemon juice to seep in. Cool in pan. Remove. Wrap in foil and store until ready to eat.
Blend melted margarine and 1 cup sugar. Beat in eggs, one at a time. Add almond extract. Sift dry ingredients. Add to egg mixture, alternating with milk. Blend just to mix. Fold in peel and nuts. Pour into greased loaf pan and bake at 350 degrees F for 60 minutes. Mix lemon juice and 1/4 cup sugar. Spoon over hot loaf in pan. Cool 10 minutes. Remove from pan and cool on rack. Do not cut for 24 hours.
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