When I was a kid I was very much aware of moms and aunts and grandmas who liked to bake. Why? Because my mom’s specialty was jello with fruit floating in it (and incidentally, we loved it). At some point my aunt Liz impressed me with this iced lemon bread. I dutifully wrote it down and it still stands as my favourite way to use up a couple of lemons.
I don’t know if it’s because of the shortening, but this sweet bread is very light and moist. That being said, if I’m low on shortening I combine what I have with butter and that seems to work out too. So forget what I said about the shortening being the reason. Maybe it was a lot cheaper to use shortening back in the day so that’s why it’s there. I have no idea about shortening. What IS it, anyway?
The selling point of this bread it the lemon juice / sugar combo that you pour over the top while it’s hot. The bread soaks it up and when it’s cool it’s a bit sticky, but SUPER tangy. It’s awesome. And maybe that’s why is light and moist. Yep. That’s why.
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- rind of 1 large lemon or 2 small lemons
- 1/2 cup milk
- 1 1/2 cups all purpose or bread flour
- 1 tsp. baking powder
- pinch of salt
- optional: poppy seeds
- 1/4 cup white sugar
- juice of 1 large or 2 small lemons
- Grease your loaf pan and place a piece of parchment on the bottom. This loaf will stick to the bottom because of the glaze.
- In a large bowl, cream the shortening and sugar together until light. Add eggs one at a time. In a small bowl, whisk together flour, baking powder, salt and rind. Add alternately to the creamed mixture with the milk (flour/milk/flour/milk/flour).
- Pour batter into the loaf pan and smooth the top. Bake at 350º until done.
- Mix together the sugar and lemon juice. Slowly pour over the hot bread. Let the loaf cool for at least 10 minutes - then take out of the pan to cool completely.
- This recipe will make 3 nice sized mini loaves (If you have one of those mini loaf pans that makes 4 lovely loaves).