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

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