LEMON BREAD
1-½ cups flour
1 tsp baking powder
½ tsp salt
1-cup sugar
2 eggs
½ cup shortening
½ cup milk
grated rind of 1 lemon
Cream shortening and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in lemon rind. Bake at 325 degrees for 30-40 minutes. Glaze: ¾ cup confectioners sugar and juice of one lemon. With fork tines pierce top of cake and pour glaze over cake as soon as it is removed from oven.
