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Lemon Bread

Lemon Bread

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Pucker up lemon lovers; I’ve got your favourite snack that’s effortless to make and perfectly scrumptious! This bread is full of lemony flavour and is light and versatile. Add poppy seeds, fruit, nuts, etc. I bet even you non bakers can whip this up and feel like a baking superstar!

Ingredients

Units Scale
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter at room temperature
  • 1/4 cup shortening
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • rind of one large lemon

Drizzle/Topping

  • Juice of 1 large lemon
  • 12 Tablespoons sugar

Instructions

  1. Preheat oven to 350ËšF. Line or grease a loaf pan, set aside.
  2. Add sugar and lemon rind together and beat in a mixer for 1 – 2 minutes. This is to release the lemon flavour into the sugar. Add butter and shortening and cream together. Add eggs one at a time and then slowly add milk, beat until smooth and pale in colour.
  3. In a separate bowl, mix together flour, baking powder and salt. Add to butter mixture and mix just until combined. Pour into prepared loaf pan.
  4. Bake in the middle of the oven for 20 – 25 minutes or until a toothpick comes out clean. Try not to overbake.
  5. Once baked, prick the top of the loaf with a toothpick all over. Mix the sugar and lemon juice together and spoon the mixture all over the top, letting the juice absorb into the loaf. Let stand for approx. 45 minutes before serving.

Notes

Store lemon loaf at room temperature in a tin or an airtight container for up to 3 days.

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