Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This bread is both sweet and tart. Moist inside with a hard crusted top. Can easily be doubled.

Ingredients Nutrition

Directions

  1. Grate rind of 2 lemons.
  2. Squeeze 4 lemons into glass bowl, stir in 1/2 cup sugar till disolved. Set aside.
  3. Combine flour, baking powder and salt in a bowl.
  4. Cream shortening in another bowl, beat in 1 cup sugar gradually.
  5. Add eggs to shortening and beat well. Stir in lemon rind.
  6. Blend in dry mixture alternately with milk.
  7. Mix till smooth.
  8. Pour into greased loaf pans.
  9. Bake at 350 degrees for 1 hour.
  10. Test with tooth pick.
  11. Remove from oven and immediately drizzle lemon/sugar glaze over each loaf.
  12. Let cool 10 minutes. And remove form pans.
  13. Allow to cool completely before slicing.

Reviews

(1)
Most Helpful

This was a really great-tasting lemon bread. My only change was to use butter, as I don't use shortening. I honestly don't see how anyone could get 3 loaves out of it, unless we're talking miniature pans. This amount barely came halfway up my loaf pan (bread loaf sized), so I'd say you get more like one, good-sized loaf. Liked the texture and bright flavour.

evelyn/athens April 07, 2008

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