Lemon Loaf

Made  times
cocojo 98

I found this recipe in my files one day when I was looking for a bread that called for ingredients already in my pantry. I gave the loaf to some friends, and it was a hit.

Modified from: Lemon Loaf

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Serving size has been adjusted!

Original recipe yields 16 servings



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  1. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in pecans and lemon peel. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean.
  2. For topping, combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before removing from pan to a wire rack.


This was a great recipe. I doubled it and made it in a bundt pan. It took less than an hour. Next time I would unmold it and then pour the glaze over...maybe even punch a few deep holes first...