Lemon Bread
A perfect blend of tangy lemon and sweet, moist cake.
Ingredients
For the Bread
- ½ cup shortening (such as Crisco)
- ¾ cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
Instructions
- Prep. Preheat oven to 350℉. Generously spray a 9x5 or 8x4 loaf pan with nonstick spray and set aside.
- Beat sugar and shortening. In a large mixing bowl, beat the shortening and sugar until light and fluffy.
- Add eggs. Add the eggs one at a time, beating well after adding each one.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine mixtures. Slowly add the dry ingredients to the sugar mix, alternating with the milk. Stir until just mixed.
- Add lemon. Add the lemon zest and juice. Use a spatula to make sure everything is well incorporated.
- Bake. Put the batter into the loaf pan you prepared. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
- Make the glaze. While the bread is cooling, prepare the glaze. Mix the powdered sugar, lemon zest, and lemon juice in a small bowl until smooth. Once the bread is slightly cooled but still warm, drizzle the glaze over the top. Let the bread cool completely before slicing and serving.
- Cool. Allow the bread to cool down completely in the pan before removing and serving.
Nutrition
Calories: 265kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Servings: 10 slices
Calories: 265kcal