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Golden Lemon Bread Recipe
Golden Lemon Bread Recipe photo by Taste of Home

Golden Lemon Bread Recipe

Publisher Photo
“This wonderful bread, made from my grandmother’s recipe, won Best of Show at the New Mexico State Fair,“ says Marjorie Rose of Albuquerque. “It’s so good! My grandchildren love it, too.“
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated lemon peel
  • 2 to 3 tablespoons lemon juice

Nutritional Facts

1 slice equals 165 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 125 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack.
  3. Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan. Yield: 1 loaf (16 slices).
Originally published as Golden Lemon Bread in Taste of Home August/September 2007, p6

Nutritional Facts

1 slice equals 165 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 125 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.

Reviews for Golden Lemon Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 14, 2013

Yum... I was craving lemon bread and this came out gorgeous. Added 1 tsp lemon extract to the batter, used butter instead of shortening, and baked it for 50 minutes. If you use the proper sized loaf pan that is indicated in the recipe, then it shouldn't take longer than that!

MY REVIEW
Reviewed Jan. 25, 2013

I agree this is considered ?lemon bread? only due to the flavors added to the icing. In the bread, I added 1 tablespoon of lemon juice and 1 tablespoon lemon peel to enhance the bread with the lemon flavors. The bread was a hit in our home. A very moist and refreshing bread. The original magazine does say 55-60 minutes and definitely will need that amount of time to fully bake the bread.

MY REVIEW
Reviewed Mar. 30, 2011

Was wonderful! recipe from magazine does say bake for 55-60mins. I did 60mins and bread was really brown on the outside. next time Ill watch it more closely. Love the lemon glaze..mabye Ill double that next time! YUM

MY REVIEW
Reviewed Aug. 28, 2010

very good.. everyone liked it.

MY REVIEW
Reviewed May. 4, 2010

I have made this recipe twice, and the second time I made some changes. I do not use shortening, so I substituted butter---it gives a better flavor. I also added one teaspoon of lemon extract to the batter. I lined the pan with parchment paper, which made it easier to remove the bread.

My family and I really liked the tangy lemon glaze, and the bread itself was moist and tender.

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