Wednesday, February 17, 2010

Sergent Palmer's Lemon Bread

This recipe is from Laurie Palmer. We worked together in a doctor's office back in 1984. Laurie was in charge taking money from patients at the end of their visits. We called her "Sergent Palmer" because she was so tough when it came to collecting money. She brought this bread to work for us on occasion. Those were always good work days.

1 cup sugar
6 tablespoons shortening
1 tablespoon grated lemon rind
2 eggs
1 ½ cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
½ cup milk
½ cup pecans, chopped (optional)
¼ cup sugar, scant
3 tablespoons, lemon juice

Cream sugar and shortening. Add lemon rind and eggs. Add dry ingredients alternately with milk beginning and ending with flour. Stir in nuts. Pour into a greased loaf pan. Bake for 35 to 40 minutes.

In a sauce pan, heat ¼ cup sugar and lemon juice stirring until dissolved. Pour over hot bread. Allow to cool in pan.