Lemon Tea Bread

1 c. sugar
2 eggs
½ c. shortening (I use butter)
1 ¾ c. flour
½ tsp. salt
1 tsp. baking powder
½ c. milk
½ c. nuts (opt.)
grated rind of 1 lemon

TOPPING:

½ c. sugar
juice of 1 lemon

Cream sugar and shortening. Beat in eggs, one at a time. Add dry ingredients alternately with milk. Add rind of 1 lemon. Bake in loaf pan 1 hour at 350°. Remove from pan and pour on sugar and lemon mixture. Make small holes, so it soaks in. Leave in pan 10 minutes before serving.

Dorothy Ingalls

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.