I found this recipe for Lemon Bread in my Dining With Pioneers Cookbook. The book is compiled of recipes from Tennessee. This particular recipe was submitted by Patsy Carter.
The recipe is a good one! Although the finished product is much more akin to cake than to bread.
Lemon Bread
• ½ cup shortening
• 1 cup sugar
• 2 eggs, beaten
• 1 ¼ cup plain flour (all purpose)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• ½ finely chopped nuts walnuts or pecans (I used slivered almonds)
• Grated rind and juice of 1 lemon
• ¼ cup sugar
Sift flour, baking powder and salt; set aside.
Cream together sugar and shortening; add eggs and mix well. Add flour mixture alternately with milk mixing well after each addition.
Add lemon rind and nuts and mix well.
Pour batter into a greased loaf pan and bake at 350 for about 50 minutes or until done.
Mix lemon juice and ¼ cup sugar together. Poke holes into hot bread and pour over very slowly.
The cake (or bread) turned out wonderfully moist and tasty. I especially liked the small size of this recipe. Sometimes a regular size cake doesn’t get used up quickly enough around here, but I’m positive this small loaf will be gone before I know it!
Tipper
Feb. 17, 2022
Tipper, first of all, thank you for your wonderful posts!! I am enjoying them daily!
Today I made your Lemon Loaf. Your suggestion of almonds was perfect. I agree that almonds are the best pairing with lemon.
I went one step further and added 1 tsp of genuine almond extract to the eggs before adding them. We live at high altitude, so for anyone at sea level, I’d recommend using only 1/2 tsp of the extract. The loaf was marvelous! I can’t say enough about it. High altitude tends to mute some flavors, so here, the loaf had a mellow lemon flavor, not too tart and not too sweet. Excellent!
I have another lemon loaf recipe that was passed to a great aunt in 1954 so I will post that in case anyone is interested. I also have an apricot loaf recipe and a nut loaf recipe, both from the same relative in 1954 which I can post later.
IN the meantime, thank you for such a treat!
Cheers,
Nancy in Colorado
Sheryl-thank you for the great comments! I have not seen a pistachio bread recipe but it sure sounds good : )
I bet this is delicious. I make my aunt’s lime bread recipe sometimes.
I LOVE lemon, and THIS sounds WONDERFUL!!!
I’m going to have to try it with Splenda though, and I don’t think that will be a problem.
Prayers everyone has a great safe week.
God bless.
RB
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You can’t make Lemon Cake in a loaf pan and call it Lemon Bread. It’s a Lemon Loaf.
Have you tried the mini loaf pans? Would make about 2 servings for most or one for me and would have crust on every side. Your recipe should make about 4 Mini Lemon Loaves. I bet you could freeze them. Look out!!! Ed’s thinking again!!
I like most anything lemon but atlas, my wife does not. Doesn’t work so well when it is just the two of us.
By the way, regarding your ‘Big Eye’ post, I asked my opthalmologist today whether everyone’s eyes are actually two colors. He said ‘No, there are folks with just one color and some with mixed two colors’. Then he said our eye color changes with age. I knew that for babies but …. oh boy, more age-related change.
And, about “sup”, I remembered the line from “Hard Times Come Again No More” that says, “while we all sup sorrow with the poor”.
My potatoes are coming up !
Tipper,
I bet your Lemon Bread Cake is tasty. I made a Spice Cake recently and it looks like that, only bigger. I added crushed black walnuts to make it smell more like Fall and provided Apple Sauce for the topping.
Our local radio station announced it would only play Southern Gospel Music. Guess we won’t be hearing “Five Pounds of Posseum” anymore. Woopie…Ken
This looks so good! As I have gotten older, lemon has become one of my favorite flavors. Having more eggs & less sugar plus the nuts for protein make it better for us with diabetes than a lot of treats are. I have found that mixing half stevia & half sugar usually works ok, too.
That looks wonderful, Tip, but it looks more like cake than bread…. I think it’s cake made in a bread pan, LOL!
This recipe sounds delicious! I am looking forward to coming back for Storytelling Festival at Young Harris. Last year’s was super and I met you, Tipper, at the music jam and learned about the Blind Pig blog. I look forward to reading it every morning.
Tipper
For years anything with lemon wasn’t for me, except in iced tea! As the years passed I begin to acquire a taste for lemon. Especially in the Spring. The taste is refreshing and light after many heavy desserts through the winter. The yellow color of lemon just says Spring…
This bread/cake sounds so good…more than enough to satisfy your sweet tooth
Thanks Tipper,
I’ll give it a try in a few days…
PS…We are listening to the CD’s in the car…my player here in the house seems to be on the blink!
I love all the songs…everyone in your family is so talented…
Reminds me of a type of pound cake and there is nothing better for my taste buds than pound cake. The pics make me want to have a piece right now!
The Lemon Bread recipe sounds wonderful. I hope to try soon.
I’m so glad the Pressley Girls will be “jamming” at the Young Harris Storytellers’ Festival this weekend. I wish I could be there. Look for one Keith Jones, who, I think may be presiding at the “Olio” session listed in the program. At any rate, he will be there loving the storytelling as he has his own Storytelling venues from place to place. Have a good week, everyone, and let the afterglow of “Resurrection Day” follow you into the weeks and months ahead!
This looks really good. Have to try it.
Have you seen a pistachio bread recipe that is from scratch?
This looks really good. Have to try it.
Have you seen a pistachio bread recipe that is from scratch?
This looks really good. Have to try it.
Have you seen a pistachio bread recipe that is from scratch?
This looks really good. Have to try it.
Have you seen a pistachio bread recipe that is from scratch?