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.


★★★★★ 2 votes



  • 1 1/2 c
    white sugar, divided
  • 6 Tbsp
    solid vegetable shortening
  • 2
    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
  • 1
    lemon rind, grated
  • 3 Tbsp
    lemon juice, fresh

How to Make Lemon Sweet Bread


  1. 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.
  2. 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.

Printable Recipe Card

About Lemon Sweet Bread

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

Show 4 Comments & Reviews

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