1

Preheat oven to 350 degrees F. Grease and flour loaf pan.

2

Cream sugar and shortening; add eggs and mix well.

3

Sift dry ingredients and add to creamed mixture alternately with milk. Fold in lemon zest.

4

Pour into prepared pan and bake for 1 hour. Remove loaf from pan and cool on wire rack. Poke holes all over top of cake with a skewer.

5

Mix ¼ cup sugar and lemon juice until sugar has dissolved. Spoon over top of lemon bread and let soak into the bread. Cut after topping has set.