Delaware Lemon Tea Bread Recipe

• 1 c. sugar
• 1/3 c. Crisco (gently rounded)
• 2 Large eggs
• 1 lemon
• 1/2 c. lowfat milk
• 1 1/2 c. all purpose flour
• 1 teaspoon baking pwdr
• 1/2 c. minced fine nuts (I use blender)

1. HINT: After cake is completely cold, wrap in foil and freeze.
2. Slice as desired, only takes a few min to thaw.
3. Cream Crisco and sugar with mixer.
4. Add in Large eggs and beat well.
5. Add in grated lemon rind from one lemon.
6. Stir in dry ingredients and the 1/2 c. lowfat milk.
7. Add in nuts.
8. Bake 1 hour at 325 degrees in loaf pan.
9. When done, cold in pan about 10 min, then poke holes in the cake and pour the following glaze over cake while in pan.
10. GLAZE: Mix 1/2 c. sugar and juice of 1 lemon.
11. Cold cake and remove from pan to rack.

sugar, gently, eggs, lemon, milk, flour, baking pwdr, nuts

Taken from cookeatshare.com/recipes/delaware-lemon-tea-bread-43297 (may not work)