1 C. sugar
2 eggs
1/2 C. milk
1 1/2 C. flour
1 tsp salt
1 tsp baking powder
Rind of 1 lemon, grated
Juice of 1 lemon
1/2 C. sugar
Cream together shortening or margarine and the sugar. Add eggs and milk and blend well. Add dry ingredients, then grated lemon rind. Pour into a greased 8x4 loaf pan. Bake at 300 degrees for 60 minutes or until done. Mix the lemon juice and sugar together and pour over the hot bread in the pan. Take out of pan when cooled.
From whence it came: Kerinda gets another pat on the back for giving us another great recipe! The first time I tried this bread I begged and pleaded for her to give me the recipe. I didn't have to beg too long, she's pretty nice, she agreed to share pretty quickly. I have no idea why it took me so long to share it with y'all. But now that I have, you're gonna be glad I did!
Why it's blogable: I am a fan of lemon stuff! Remember when I told you how much I love the Lemon Bundt Cake? Even more than the chocolate bundt cake? There's just something about the combination of lemon and sugar (as in lemonade) that makes me smile. And eat! Too much! Lemon desserts always seem to be lite and I always seem to eat too much. But that brings us to the question...can you have too much of a good thing? Not when it comes to this lemon bread!
Click here to get the printable:
Lemon Bread
Hope you enjoy stirring it up!
OK, Pam. I'm getting everything ready to make this yum-e bread, and I'm in a bit of a panic. The recipe calls for shortening (which I never use, don't even have it in my cupboard), or margarine (again, never use. Don't have it in my fridge.) According to your advice, you should use only REAL ingredients, which I totally agree with. So help me here. Do I use butter in this recipe or do I lower my standards and use the fake stuff as called for?
ReplyDeleteLynnette Summers (formerly Chester)
Lynnette, I'm so sorry! I just now saw your comment. Did you make the bread? What did you use? I think butter would probably work fine. Sorry I didn't respond sooner!
ReplyDelete