Vermont Lemon Bread
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Vegetable shortening/Vegetable oil||6 Tablespoon|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vanilla||2 Teaspoon, divided|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon||1 Medium, peel grated and juiced|
Beat 1 cup sugar, eggs, and shortening together until light and flurry.
Mix together and sift the dry ingredients, except cinnamon.
Combine 1 teaspoon vanilla and milk.
Add dry ingredients alternately with liquid to creamed mixture.
Stir in grated lemon peel.
Turn batter into sprayed 81/2"x41/2"x21/2" glass loaf pan.
Cover with plastic film, cook in Radarange oven 6 minutes.
Turn pan 180° after 3 minutes baking.
To test doneness a wooden pick inserted in center of loaf should come out clean.
Remove plastic cover.
Mix lemon juice with remaining 1/4 cup sugar, 1 teaspoon vanilla and cinnamon, pour over top of loaf.
Let stand in pan 10 minutes; remove to cooling rack.