Lemon Bread with Lemon Glaze

  • Yield 12 servings

Great to wrap and give at Christmas.


1/2 cup solid shortening
1 cup sugar
2 eggs, beaten
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts
Grated peel of 1 lemon
1/4 cup sugar
1/4 cup lemon juice


  1. Cream shortening with sugar; add eggs.  Sift flour, measure, and sift again with baking powder and salt.  Alternately add flour mixture and milk to shortening mixture, blending well.  Stir in nuts and lemon peel.  Pour into 9×5-inch loaf pan.  Bake at 350F for 1 hour.
  2. Combine 1/4 cup sugar with 1/4 cup lemon juice and pour over loaf while hot.  Let cool and remove from pan.  Will have a nice lemony crust!

Recipe reprinted with permission from the Newnan Junior Service League’s A Taste of Georgia (Newnan Junior Service League, Inc., Newnan, Georgia, 1977).



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