LEMON BREAD

1/2 CUP SHORTENING
1 CUP SUGAR
2 EGGS BEATEN UNTIL LIGHT & FLUFFY
1 1/2 CUPS FLOUR
2 TSP BAKING POWDER
1/2 TSP SALT
2 TSP GRATED LEMON RIND
1/2 CUP MILK
GLAZE:
1/2 CUP SUGAR
2 TBSP LEMON JUICE

350 F
POUR IN LINED (WAX PAPER) 9X13 BREAD PAN
LET STAND 20 MINUTES BEFORE BAKING

BAKE FOR 60-70 MINUTES OR UNTIL COOKED

POUR GLAZE OVER HOT BREAD WHILE STILL IN PAN

LET COOL IN PAN 3-4 HOURS OR OVERNIGHT

1 LOAF
CARMELLE ROBICHAUD