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Vermont Lemon Bread

Microwaverina's picture
  Sugar 1 1⁄4 Cup (20 tbs), divided
  Eggs 2
  Vegetable shortening/Vegetable oil 6 Tablespoon
  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla 2 Teaspoon, divided
  Milk 1⁄2 Cup (8 tbs)
  Lemon 1 Medium, peel grated and juiced
  Cinnamon 1⁄2 Teaspoon

Beat 1 cup sugar, eggs, and shortening together until light and flurry.
Mix together and sift the dry ingredients, except cinnamon.
Combine 1 teaspoon vanilla and milk.
Add dry ingredients alternately with liquid to creamed mixture.
Mix well.
Stir in grated lemon peel.
Turn batter into sprayed 81/2"x41/2"x21/2" glass loaf pan.
Cover with plastic film, cook in Radarange oven 6 minutes.
Turn pan 180° after 3 minutes baking.
To test doneness a wooden pick inserted in center of loaf should come out clean.
Remove plastic cover.
Mix lemon juice with remaining 1/4 cup sugar, 1 teaspoon vanilla and cinnamon, pour over top of loaf.
Let stand in pan 10 minutes; remove to cooling rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2707 Calories from Fat 935

% Daily Value*

Total Fat 106 g162.5%

Saturated Fat 28 g140.1%

Trans Fat 11.8 g

Cholesterol 434.3 mg144.8%

Sodium 1271.9 mg53%

Total Carbohydrates 411 g137%

Dietary Fiber 9.1 g36.5%

Sugars 258.3 g

Protein 36 g72.8%

Vitamin A 12.5% Vitamin C 74.6%

Calcium 82.6% Iron 67.4%

*Based on a 2000 Calorie diet

Vermont Lemon Bread Recipe