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Golden Lemon Bread

This wonderful bread, made from my grandmother’s recipe, won Best of Show at the New Mexico State Fair. It’s so good! —Marjorie Rose, Albequerque, New Mexico
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 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 zest
  • 2 to 3 tablespoons lemon juice


  • 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.
  • Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack.
  • Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.
Nutrition Facts
1 slice: 165 calories, 7g fat (2g saturated fat), 28mg cholesterol, 125mg sodium, 23g carbohydrate (14g sugars, 0 fiber), 2g protein.

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  • KristineChayes
    Feb 17, 2015

    I made two loaves of this bread today and it is very good! I added a tablespoon of lemon zest to the batter, along with a teaspoon of lemon extract. The bread looks beautiful, has a wonderful aroma, and a tender crumb. The lemon glaze is perfect! Thank you for sharing your Grandmother's recipe, Marjorie Rose, it is definitely a keeper!

  • germanycook
    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!

  • ktcentsable
    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.

  • TexasCookie
    May 20, 2012

    No comment left

  • hollyespen
    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

  • msdaisey
    Aug 28, 2010

    very good.. everyone liked it.

  • xicota
    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.

  • R1975
    Sep 5, 2009

    It is considered to be a lemon bread because of the lemon icing.

  • R1975
    Sep 5, 2009

    It is considered to be a lemon bread because of the lemon icing.

  • tbegenes
    Mar 4, 2009

    Very good!