- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup sourdough starter
- 1/2 cup milk
- 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
- 1 1/3 cups all purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
- Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
- Lemon Drizzle, see below
Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.
In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.
In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.
Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.
Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.
Lemon Drizzle
- 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.