Cinnamon Swirl Loaf

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x5-inch loaf pan.

Step 3 -In a large bowl, add the shortening and the white sugar and beat with an electric hand mixer until well-combined.

Step 4 -Add the eggs to the shortening-sugar mixture and beat until well-combined.

Step 5 -In a separate medium bowl, add the flour, the baking powder, the salt, and the lemon zest and whisk to combine.

Step 6 -Add the flour mixture to the shortening mixture and beat to combine.

Step 7 -In another bowl, add the sour cream and the baking soda and mix to combine.

Step 8 -Add the sour cream mixture to the batter and beat to combine.

Step 9 -In a small bowl, add the brown sugar and the cinnamon and mix to combine.

Step 10 -Evenly pour 1/2 of the batter into the bottom of the prepared loaf pan.

Step 11 -Evenly sprinkle 1/2 of the swirl mixture over the batter.

Step 12 -Use the tip of a butter knife to cut and twist in swirling motions, in about 4-5 different areas of the batter, incorporating the swirl mixture.

Step 13 -Evenly pour the remaining batter over the swirled mixture.

Step 14 -Sprinkle the remaining swirl mixture over the batter and repeat the swirl technique to incorporate the swirl mixture into the top layer of the batter.

Step 15 -Bake the loaf for about 45 minutes.

Step 16 -Reduce the temperature to 300 degrees F and bake the loaf until a toothpick inserted into the center comes out clean, about 10-15 minutes.

Step 17 -Transfer the loaf pan to a wire rack and let it cool, about 5 minutes.

Step 18 -Invert the loaf onto the wire rack and let it cool completely, about 5 minutes.

Step 19 -While the loaf is cooling, in a small bowl, add the lemon juice and the confectioners' sugar and whisk until smooth.

Step 20 -Evenly drizzle the lemon glaze over the loaf.

Step 21 -Transfer the loaf to the refrigerator until the glaze hardens, about 5 minutes.

Step 22 -Slice and serve.