Lemon Sweet Bread

Peg Mason


Years ago I was the 'baby' in the office and newly married. One of the 'older' ladies in my office gave me this recipe. Now I'm the 'older' lady and I'm still baking this lemony bread. It's a favorite of my family's.

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1 1/2 c
white sugar, divided
6 Tbsp
solid vegetable shortening
extra large eggs
1 Tbsp
lemon extract
1/2 c
1 1/2 c
flour, unsifted
1 1/2 tsp
baking powder
1/4 tsp
lemon rind, grated
3 Tbsp
lemon juice, fresh

Directions Step-By-Step

In a large mixing bowl, cream *1 cup of the sugar and all of the shortening. Add eggs, lemon extract and milk. Mix until smooth. Sift flour, baking powder and salt. Add flour mixture and lemon rind to the creamed mixture. Mix until smooth. Pour into a 9x 5 creased and floured pan. Note: You can use two small pans – adjust baking time accordingly. Bake in preheated oven at 350o for 40 minutes or until golden brown. A toothpick inserted in the center should be almost clean.
Dissolve remaining sugar in lemon juice. When bread is done, remove it from the oven; leaving it in the pan. Immediately pour lemon juice/sugar mixture over the top. Be careful not to overflow the pan. Bake an additional 5 to 8 minutes or until glaze is absorbed. Cool on a rack for 30 minutes. Run a spatula around the edges and remove from pan.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Hashtags: #sweet, #lemon