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BREADS:
Lemon Bread
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Lemon
Bread |
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Another
lemon-lover favorite...
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1
cup |
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granulated sugar |
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½
cup |
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shortening |
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2
large |
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eggs, beaten |
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½
cup |
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milk |
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1¼
cups |
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flour |
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1
tsp |
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baking powder |
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½
tsp |
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salt |
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1
lemon |
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juiced, and zested (all juice and all
zest) |
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¼
cup |
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granulated sugar |
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1 |
Preheat oven
to 350 degrees F. Grease and flour loaf pan. |
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2 |
Cream sugar
and shortening; add eggs and mix well. |
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3 |
Sift dry
ingredients and add to creamed mixture
alternately with milk. Fold in lemon zest. |
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4 |
Pour into
prepared pan and bake for 1 hour. Remove loaf
from pan and cool on wire rack. Poke holes all
over top of cake with a skewer. |
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5 |
Mix ¼ cup
sugar and lemon juice until sugar has
dissolved. Spoon over top of lemon bread and let
soak into the bread. Cut after topping has set. |
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Yield: One loaf |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "SOOOOOOOO good, if you like the wonderful
flavor of lemon. This bread is really lemony and delicious!!"
-Houston, TX
**Liked
it, Didn't love it!- would
not make it again. "It
overflowed the pan & then collapsed. It didn't taste bad, but
unattractive. I may have done something wrong. I'm more of a cook
than a baker."
-Miami, AZ
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