Lemon Bread

Oxmoor House
1 loaf


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1/3 cup shortening
1 cup sugar
2 eggs
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Grated rind of 1 lemon
1/2 cup chopped pecans (optional)
1/3 cup sugar
Juice of 1 lemon


Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and pecans, if desired.

Pour batter into a greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.

Combine 1/3 cup sugar and lemon juice, stirring well; immediately pour over bread in pan. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

Created date

February 2010