Publisher Photo
Publisher Photo
I found this recipe in my files one day when I was looking for a bread that called for ingredients already in my pantry. I gave the loaf to some friends, and it was a hit.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chopped pecans
  • 2 teaspoons grated lemon peel
  • TOPPING:
  • 2/3 cup sugar
  • 1/3 cup lemon juice

Directions

In a large bowl, cream shortening and sugar. 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. Stir in pecans and lemon peel.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean.
For topping, combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Lemon Loaf in Best of Country Breads 2000, p35

Nutritional Facts

1 slice: 201 calories, 8g fat (2g saturated fat), 28mg cholesterol, 86mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chopped pecans
  • 2 teaspoons grated lemon peel
  • TOPPING:
  • 2/3 cup sugar
  • 1/3 cup lemon juice
  1. In a large bowl, cream shortening and sugar. 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. Stir in pecans and lemon peel.
  2. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean.
  3. For topping, combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Lemon Loaf in Best of Country Breads 2000, p35

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