Bon Appetit Magazine calls this recipe Lemon Bread, but it is more like a cake. A sweet cake drizzled with a delicious sour lemon topping. Perfect for a cold afternoon with a nice Shaktea tea and a good book.
It is an easy good recipe and now that I tried it, passed the product for others to taste, it is time to share the recipe with all. Enjoy.
In one bowl, cream together 1/2 cup shortening (I used butter) and 1 cup sugar.
Beat in 2 eggs, one at a time, until the mixture is smooth.
In a separate bowl, mix 1.25 cups flour, 1 tsp baking powder and 1/4 tsp salt. Mix.
Measure 1/2 cup milk.
Alternate the flour mix and milk into the eggs/butter batter stirring until just combined.
Stir in 1 tsp lemon zest and 1/2 cup chopped walnuts. You probably can add other kinds of nuts or dried fruit, but I did not want to be experimental, not yet.
Bake in a well-buttered 9X5 inch loaf pan for 1 hour in a 350 oven.
It came out perfect and slipped out of the pan with no effort. I immediately made few pokes in it with a skewer and drizzle, while hot, a mixture of 1/4 cup lemon juice and 1/4 cup sugar.
Let it soak, cool, cut and indulge.