Lemon Bread (Double Batch)

Ingredients

Batter

• 2 cups granulated sugar
• 1 cup shortening, slightly under-filled per cup equivalent
• 4 large eggs
• 1 cup milk
• Zest of 2 lemons
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 cups all-purpose flour

Lemon Topping

• 1/2 cup granulated sugar
• Juice of 2 lemons

Mise en Place

Bowl 1

• 2 cups granulated sugar
• 1 cup shortening, slightly under-filled

Bowl 2

• 4 large eggs

Bowl 3

• 1 cup milk
• Zest of 2 lemons

Bowl 4

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Topping Bowl

• 1/2 cup granulated sugar
• Juice of 2 lemons

Directions

1. Preheat oven to 325°F. Grease two loaf pans.
2. Cream shortening and sugar until smooth.
3. Add eggs and mix thoroughly.
4. Stir in milk and lemon zest.
5. In a separate bowl, combine flour, salt, and baking powder.
6. Gradually incorporate the dry ingredients into the wet mixture.
7. Divide batter evenly between the two loaf pans.
8. Bake for 1 hour, or until a toothpick inserted comes out clean.
9. Mix lemon juice and sugar for the topping.
10. Spoon topping evenly over both loaves while they are still warm in the pans.
11. Cool in pans before removing.

House Notes

• This version is ideal when you want one loaf to keep and one to share or freeze.
• Use the topping while the bread is still warm so it soaks in cleanly.
• Try to split the batter evenly for the most consistent bake.