Lemon Bread
| 6 | Tbs | Crisco shortening | ||
| 1 | c | white sugar | ||
| 2 | eggs | |||
| 1/2 | c | milk | ||
| 1.5 | tsp | baking powder | ||
| 1/4 | tsp | salt | ||
| 1.5 | c | GF flour mix (from Bete Hagman's Gluten Free Gourmet) | ||
| 1 | tsp | xanthum gum | ||
| 1 | tsp | lemon juice | ||
| grated rind of one lemon |
Cream the shortening and sugar together. Mix in the rest of the ingredients and bake in a loaf pan for one hour at 350o or until a toothpick comes out clean.
For a glaze for the bread, heat 1/4 c sugar together with the juice from one lemon until the sugar is dissolved. Allow the glaze to cool. Brush the glaze over the bread while the bread is still hot.
March 1999, Rose Anne Sooby