Saffron Lemon Tea Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Powdered saffron||1⁄8 Teaspoon|
|Lemon peel||2 Teaspoon, grated|
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
Sift together the flour, baking powder, salt, and soda.
Cream shortening, sugar, saffron, and lemon peel till fluffy.
Beat in eggs, one at a time.
Combine water and lemon juice and add alternately with the dry ingredients to the creamed mixture, beginning and ending with the dry ingredients.
Turn into 3 well-greased 5 1/2 x 3 x 2 1/4-inch loaf pans.
Bake in a moderate oven (350°) about 35 minutes.
Cool in pans for 10 minutes.
Turn out onto wire rack to finish cooling.
Spread slices with softened cream cheese or butter for tea sandwiches.