A staple "bread" in my family is this lemon bread! It is amazing and seriously the most amazing desert to share at a dinner party! It turns out perfectly moist every single time is a true no fail recipe plus a great dairy free option!
Lemon Bread Loaf: Bake at 350° fahrenheit
In a medium size bowl, beat the shortening, sugar and the eggs together until a smooth batter forms
Add in the lemon zest and the baking powder
Next alternate flour and milk until the batter is nice and smooth!
Lastly, juice the 1/2 lemon into the batter and beat until all incorporated!
Pour the batter into the pan and bake for 55 minutes until not fully cooked!
Mix together the sugar and the lemon juice and pour over the lemon cake
Bake for an additional 5-7 minutes until the glaze is golden brown and looks like a shell
*Oil and lightly dust a 9x5 loaf pan and set aside
- 1/2 cup of vegetable shortening
- 1 cup of granulated sugar
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 cup of almond milk
- zest of 2 lemons
- juice of 1/2 lemon
- 2 eggs
- 1/2 cup of granulated sugar
- juice of 1 whole lemon
Remove from the oven and let cool for about 35 minutes until removing from the pan. And then eat promptly because it is just too good to wait!