"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Bread Recipe

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This recipe for Lemon Bread, by , is from Kaleoolakaikahikinaokala Halau Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Punahele Tanaka
Added: Sunday, November 12, 2006


1/2 c. vegetable shortening
1 c. sugar
2 eggs
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tbsp. finely grated lemon zest
1/4 c. poppy seeds

For lemon syrup:
1/4 c. sugar
3 tbsp. fresh lemon juice

Preheat oven to 350F. Grease and flour an 8 1/2 in.
loaf pan or 2 miniature loaf pans.

Combine the shortening and sugar and beat until fluffy.
Add the eggs, one at a time, beating well after each. In
a separate bowl, mix together the flour, baking powder
and salt. Gradually add to the shortening mixture,
alternately with the milk and lemon zest. Beat until
thoroughly mixed and smooth. Stir in the poppy seeds.

Spread evenly in the prepared loaf pan(s). Bake about
one hour, until a toothpick inserted in the center of the
loaf comes out clean.

While the loaf is baking, stir the sugar and lemon juice
together in a small bowl to make the syrup. The sugar
does not need to dissolve completely.

Remove the bread from the oven and gently poke holes
in the top with a fork or wooden skewer. Stir the syrup
and drizzle it over the hot bread. Cool for about 15
minutes in the pan, then turn out to finish cooling.

Number Of Servings:
Number Of Servings:
1 regular loaf or 2 miniature loaves




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