Drizzled in a sweet lemon glaze, this soft bread pairs perfectly with a fresh cup of tea or coffee.

1/3 cup shortening
1 cup sugar
2 eggs, separated
1 2/3 cups flour
2 tsp baking powder
1/2 tsp salt
grated rind of 1 lemon
1 cup milk
1/2 cup chopped walnuts

For glaze:
1/3 cup sugar
juice of 1 lemon
Stir sugar and lemon juice and let stand until dissolved.

Cream shortening and sugar together until light.
Add 1 egg yolk at at time, beating well after each.
Beat egg whites until stiff then fold into mixture.
Sift dry ingredients then add to mixture. Mix well.
Stir in milk and nuts. Let stand for 20 minutes.
Pour batter into a 9x5x2-inch loaf pan. Bake at 350*F for 40 minutes.
Remove from oven and immediately pour the glaze over bread. Cool.

From The Bermuda Junior Service League’s book, Bermudian Cookery