Monday, February 21, 2011

Lemon Loaf

My mom gave us a bundle of fresh, off the tree lemons a couple of weeks ago and we kept them in the fridge to keep them fresh. We've been looking for fun recipes to use our lemons and found this gem. When mom brings you lemons, make lemon bread.
1/3 C shortening
1 C sugar
2 eggs
1 1/2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 C milk
2 lemons
Preheat oven 350
In a large bowl cream shortening and sugar
 Add eggs one at a time. Add the flour, powder, and salt to a small bowl. Add to cream mixture alternating with milk.
 Grate both lemon peels into the mixture
Place in a bread pan and bake at 350 for 55 minutes. Use the toothpick method to make sure the bread is baked all the way through.
1/3 C lemon juice
2/3 C sugar

Mix lemon and sugar together. Once the loaf is out of the oven, immediately spoon the lemon/sugar mixture on the top of the bread while it's still in the pan.
Let the bread sit in the pan for 10 minutes, then move to a cooling rack.
 I loved the sweet and zingy flavor of this bread. It is not overpowering but has a delicious lemon undertone. Enjoy it with a glass of milk.
** Original recipe found on