Apron Strings

When I was grow­ing up, my mom had a few spe­cial­ties but one of my favourite treats was her lemon loaf. She would make it when we had guests or some­times just because.

It’s been a while since I’ve had it; years actu­ally. I’ve had other peo­ples’ but, like drink­ing milk at some­one else’s house, it’s not quite the same.

I think it was the zesty sweet driz­zle icing that did it. She poked holes into the loaf, so it would infuse the loaf. Always a treat.

6 table­spoons short­en­ing
1 cup white sugar
2 beaten eggs
grind of one lemon peel
1 1/2 cups all pur­pose flour
1 half tea­spoon salt
1 tea­spoon bak­ing pow­der
1 half cup milk

Beat sugar into soft­ened short­en­ing, a lit­tle at a time.
Beat eggs well.
Add milk and ground lemon peel.
Mix dry ingre­di­ents together and add grad­u­ally to wet ingre­di­ents.
Pour into a greased loaf pan, 9″ x 5″ x 2″.
Bake in pre­heated oven @ 350 degrees.
While the loaf bakes, mix juice of one lemon with a lit­tle less than 1/3 cup of sugar.
Let baked loaf cool for 5 min­utes, then punc­ture it with a knit­ting nee­dle or other pointed
tool.
Pour sweet lemon juice over loaf.
Let cool com­pletely before cutting.

Submitted by Rick Stender