1 c. sugar
1/3 c. Crisco (gently rounded)
2 eggs
1 lemon
1/2 c. milk
1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 c. chopped fine nuts (I use blender)

HINT: After cake is completely cool, wrap in foil and freeze. Slice as desired, only takes a few minutes to thaw.

Cream Crisco and sugar with mixer. Add eggs and beat well. Add grated lemon rind from one lemon. Stir in dry ingredients and the 1/2 cup milk. Add nuts. Bake 1 hour at 325 degrees in loaf pan. When done, cool in pan about 10 minutes, then poke holes in the cake and pour the following glaze over cake while in pan.

GLAZE: Mix 1/2 cup sugar and juice of 1 lemon. Cool cake and remove from pan to rack.