Golden Lemon Bread

Erin and I tried this recipe one day and really liked the outcome. It is sweet, but not too sweet. It can be served with a main course or eaten later as dessert. It is from Taste of Home magazine and, according to them, it won 'Best of Show' at the New Mexico State Fair (it was submitted by Marjorie Rose). Erin and I served it when we had my Grandma Jane over for a birthday dinner. Grandma approved!

• 1/2 cup shortening (we used butter-flavored shortening)
• 1 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk

Glaze:

• 1/2 cup powder sugar
• 2 tsp. grated lemon peal (we just used the dry seasoning stuff--I bet fresh would be even better!)
• 2 to 3 T. lemon juice

Preheat oven to 350 degrees. 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 greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.