A moist lemon bread, good for afternoon tea.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, salt, and baking powder.

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  • In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.

  • Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.

  • Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.

Nutrition Facts

261.2 calories; 3.9 g protein; 39.2 g carbohydrates; 31.8 mg cholesterol; 154.1 mg sodium. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2009
Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it! Read More
(96)

Most helpful critical review

Rating: 2 stars
02/09/2013
It came out dry and hard Read More
(6)
172 Ratings
  • 5 star values: 116
  • 4 star values: 35
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
10/07/2009
Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it! Read More
(96)
Rating: 4 stars
10/07/2009
Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it! Read More
(96)
Rating: 5 stars
04/11/2003
This is the best lemon bread I've ever made, my dad loves it. Especially when I add poppy seeds which realy complement the sweet-tangy lemon flavor. I add a little to the batter, and a little to the glaze and it's really delicious. I've found that the bread takes less time in my oven, about 45 minutes, but everyone's oven is different. When you think its ready then it probably is, (if you know what your doing :-) otherwise it won't be as moist as it should be. Read More
(90)
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Rating: 5 stars
04/13/2006
This is great as a dessert! I usually use butter instead of shortening, a tablespoon of lemon zest and I make the glaze by combining lemon juice with powdered sugar. It is perfect with tea. Read More
(66)
Rating: 5 stars
12/04/2003
This bread has a lovely pound cake texture. I poked holes in it before pouring the glaze over. Sir the glaze ingredients very well before using but don't skip using it. It makes the bread what it is. Read More
(43)
Rating: 5 stars
06/05/2003
I have discovered that it is quite difficult to find a good lemon loaf recipe. This one however is one of the best out there! The nuts are an interesting addition. Read More
(36)
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Rating: 5 stars
03/13/2007
Soooooo good! I think I have made this 6 times since I found the recipe! Everyone loves it and my husband is requesting it again today. I bake it in 3 mini loaf pans. I also microwave the lemon juice to melt all the sugar before pouring the glaze on top. Yum! Read More
(30)
Rating: 5 stars
04/11/2003
Produces wonderfully moist lemon bread! Increase the amount of lemon rind for a very tart treat! Read More
(21)
Rating: 4 stars
04/11/2003
The bread is really nice. It is moist with a great texture. The glaze really is the defining component in this recipe. Let the bread absorb as much of it as possible. My husband put it on a plate and rolled the bread in it until it was all over the bread. Yummy! My only problem with it was that the inside wasn't lemony enough. I'm not sure whether it requires more zest or perhaps a teaspoon or two of lemon juice. Thanks for a great recipe. Read More
(20)
Rating: 5 stars
11/20/2007
I love this bread! My mom used to make it when I was little. (Mom's recipe uses 1/3 c marg.) It's almost more like a cake than bread. I like to make it in mini loaf pans so the glaze can really get into each bite (poking holes is also helpful). Read More
(17)
Rating: 2 stars
02/09/2013
It came out dry and hard Read More
(6)