<<Disclaimer: Verify this information before applying it to your situation.>>

Lemon Bread

6 tablespoons Crisco shortening
1 cup white sugar
cream together

add
2 eggs
1/2 cup milk (I use lactose free milk)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup GF flour
1 teaspoon xanthum gum
1 tablespoon of lemon juice
grated rind of one lemon

Cook at 350 for one hour or until a toothpick comes out clean.

Glaze:
1/4 cup of sugar
juice from the rest of the lemon
cook until dissolved
brush on top of bread while it is hot


You can also make these into cupcakes - use a shorter cooking time.  I rely
on the clean toothpick trick.

Lynn in Fredericton, New Brunswick, Canada:)