Lemon Nut Bread

1.Preheat the oven to 350 degrees. Grease a medium (8-by-4-inch) loaf pan and line with greased wax paper.

2.By hand or with mixer: In a large mixing bowl, cream together the shortening and 1 cup sugar. Add the eggs. On a length of wax paper, sift together the flour, baking powder, and salt, and spoon this into the egg mixture, alternately with the milk. Add the walnuts and grated rind. Blend thoroughly, but do not overmix.

3.By processor: Attach the steel blade. Cream the shortening and 1 cup sugar in the work bowl with 4 or 5 pulses. Add the eggs and pulse. On a length of wax paper, sift together the flour, baking powder, and salt. Turn on the processor and spoon the flour through the feed tube, alternately with the milk. Stop the machine, uncover, and add the walnuts and lemon rind. Replace the cover and pulse five or six times to blend, but only to mix. No kneading.

4.Pour or spoon the heavy batter into the prepared pan. Push the batter into the corners with a spatula or spoon.

5.Bake on the middle shelf of the oven for an hour, until light golden in color. Pierce the loaf with a metal skewer. If it comes out dry and clean, the loaf is done.

6.Remove the bread from the oven but leave in the pan. Prick the top with 20 or 30 holes, using a wooden pick or metal skewer.

7.Mix together 3/4 cup sugar and lemon juice. Spoon it on the bread. If there is a long break in the crust (and there should be), be sure to coat it well. Slowly, the crust will absorb all the lemon mixture.

8.Allow the loaf to stand for 15 minutes, and then carefully turn it on its side and remove from the pan. Handle gingerly since quick breads can be fragile while warm.

9.Cool completely before serving.