Lemon Bread Recipe

Name: Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. granulated sugar; 6 Tbsp. shortening; 1 Tbsp. grated lemon rind; 2 eggs; 1 1/2 c. sifted all-purpose flour; 1/2 tsp. salt; 1 tsp. baking powder; 1/2 c. milk; 1/2 c. chopped nuts; 1/4 c. sugar (scant); juice of 1 lemon (3 Tbsp.)

Servings: persons

1 c. granulated sugar
6 Tbsp. shortening
1 Tbsp. grated lemon rind
2 eggs
1 1/2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. milk
1/2 c. chopped nuts
1/4 c. sugar (scant)
juice of 1 lemon (3 Tbsp.)

1
In medium bowl, with electric mixer, cream 1 cup sugar with the shortening.
2
Add lemon rind and beat in eggs.
3
Sift flour, salt and baking powder together; add alternately with milk, beginning and ending with flour mixture.
4
Stir in nuts.
5
Pour into greased 9 x 5 x3-inch loaf pan and bake at 325u00b0 for 35 to 45 minutes, or until toothpick inserted in center comes out clean. In small saucepan, heat 1/4 cup sugar in lemon juice, stirring until dissolved, and pour over hot bread.
6
Allow to cool in pan.

710

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. granulated sugar, 6 Tbsp. shortening, 1 Tbsp. grated lemon rind, 2 eggs, and more.

Yes, Lemon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Bread

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