Good morning! Happy June!
After the long, cold, never ending Winter we had, this last week full of sun and blue skies and warm breezes has been like Heaven..... It's got me thinking about lemons. I use fresh lemons in so many recipes, both sweet and savory, but my favorite thing to make with them is hubby's Great Grandma's Lemon Bread. It's moist and it's sweet, with just the right amount of lemony tang. I love it just as it is, but I also make other dishes with it, like Stuffed French Toast made with the lemon bread in place of regular bread and filled with a mixture of fluffy cream cheese and fresh plump blueberries or strawberries. Mmmmm!
OK... Now that my mouth is watering, I'd better just post the recipe. Enjoy!
Great Grandma B's Lemon Bread
- 6 (scant) Tbls Shortening
- 1 Cup Granulated Sugar
- 2 Lg Eggs, beaten
- Rind of 1 Lemon, grated
- 1 & 1/2 Cups All Purpose Flour
- 1 Tsp Baking Powder
- Pinch Salt
- 1/2 Cup Whole Milk
- Juice of One Lg Lemon ~ use two if they're small
- 1/3 Cup Granulated Sugar
When loaf is removed from the oven, mix the lemon juice and 3/4 cup of sugar until the sugar is dissolved completely. Pour this over the still hot bread a little bit at a time, allowing the mixture to fully soak into the bread. Cool in the pan for about 15 minutes and then turn the loaf out onto a plate, making sure to run a knife around the edges of the pan first to loosen it. Slice and Enjoy!
***I never double this recipe. I don't know if it has something to do with the lemon juice throwing it off or not, but I tried it once a long time ago and it did not turn out well. It's really no big deal to make a fresh batch for each loaf and besides, it is soooo worth it. Trust me!
I'm linking up today with: