A delicious tea cake recipe: Lemon Bread
Don’t let the name fool you. This is cake. Lemon-soaked, sweet cake!
Lemon Bread
A sweet lemon loaf cake with light lemon glaze makes a refreshing treat any time of year!
Ingredients
LEMON BREAD
- 1 cup granulated white sugar
- ½ cup shortening
- 2 large eggs, beaten
- ½ cup milk
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- zest of one lemon
GLAZE
- juice of one lemon
- ¼ cup granulated white sugar
Instructions
LEMON BREAD
- Preheat oven to 350 degrees F. Grease and flour a 8x5-inch loaf pan.
- In a large bowl, use an electric mixer to cream the sugar and shortening together; add the eggs and mix well.
- Sift the dry ingredients together and add ½ to creamed mixture. Mix, next add the milk, then the rest of the dry ingredients. Stir in the lemon zest.
- Pour the batter into the prepared pan and bake for 1 hour (or until a toothpick inserted into the center comes out clean). Remove the loaf from pan and cool on a wire rack for 10 minutes. Poke holes all over top of cake with a skewer.
GLAZE
- In a small bowl, mix ¼ cup sugar and the lemon juice until sugar has dissolved (warm briefly in the microwave if the sugar is not dissolving).
- Spoon over the top of the lemon bread and let it soak into the bread. Let the bread cool completely before serving.
Nutrition
Serving: 1serving, Calories: 223kcal, Carbohydrates: 32g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 149mg, Potassium: 46mg, Fiber: 1g, Sugar: 21g, Vitamin A: 63IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love lemon anything. This recipe was excellent.
Thank you,
Arlene
This recipe is absolutely wonderful! I’ve made it twice for the lemon lovers in my family. I plan to make many more for friends for Christmas. Can I simply double the recipe and bake 2 at once? Will this change the bake time? Thank you so much for this delicious recipe.
You should be able to do that!
I need to know also. Will baking 2 loaves at once increase the baking time?
Maybe a little– just keep an eye on them.
Can I use canola oil instead of shortening?
I’m not sure. You’d have to do some research on whether or not those two are interchangeable in a bread/cake recipe.
I never use oil or solid shortening in any recipe. Butter can be used interchangeably in baked goods and can be used as a one-to-one swap.
If you’re dairy-free, like me, you CAN use canola oil instead of shortening in this recipe, on a 1 for 1 ratio.