Lemon Bread – a delicious recipe with vegetable shortening, sugar, eggs, flour, double-acting baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a bowl cream together the shortening and 1 cup of the sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth.
2
Into another bowl sift together the flour, the baking powder, and the salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined.
3
Stir in the walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch loaf pan, and bake the bread in the middle of a preheated 350F.
4
oven for 1 hour, or until a tester comes out clean.
5
Transfer the bread in the pan to a rack and with a small skewer poke it all over.
6
In a small bowl stir together the remaining 1/4 cup sugar and the lemon juice, pour the mixture over the hot bread, and let the bread cool.
570
kcal
Calories
16
g
Fat
97
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup vegetable shortening, 1 1/4 cups sugar, 2 large eggs, 1 1/4 cups all-purpose flour, 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.
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