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| Canadian Lemon Bread |
Makes at least 2 small loaves.
½ cup shortening
1 ¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Juice of 1 lemon or 3 Tbsp. lemon juice
1 Tbsp. fresh grated lemon zest, optional
1. Preheat oven to 350 degrees. Blend shortening and eggs in a bowl. Reserve ¼ cup sugar, and sift remaining 1 cup of sugar with baking powder, salt and flour. Add to egg mixture along with milk and mix well.
2. Stir in grated lemon peel and fill small loaf pans, greased and floured, about half to two-thirds full. Bake for 45-60 minutes. Bread is done if top springs back when lightly depressed or toothpick inserted in center comes out clean.
3. Combine lemon juice with remaining ¼ cup of sugar and mix well. Spoon lemon glaze slowly over hot lemon bread so glaze will soak into cake - this is a clear glaze. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use. Tip: Double wrap in plastic wrap and then foil if storing in freezer.
Tips and Serving Suggestions:
- Ovens vary in temperature, so be sure to start checking for doneness early. You can always bake longer, but over baked is ruined.
- If you like a really tart lemony flavor, don’t be afraid to double the lemon glaze. This dense bread can handle it!
- A visit to the freezer, double wrapped, makes this bread even moister. This is our favorite trick for moist cakes and breads. Keep the loaves tightly wrapped while thawing.
- This bread is wonderful served thinly sliced (1/4” slices). However, it is equally yummy sandwiched with a little softened butter and/or preserves such as raspberry, apricot or a tart fruit curd ie: lemon or lime.
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