Lemon Bread

With a crunchy tart and sweet topping, this lemon bread is the perfect neighbor holiday gift. The bread is moist and tender, but the simple lemony topping takes it over the edge of goodness. I bake them in mini disposal aluminum pans then wrap each bread in aluminum foil. For a homey look I cut paper grocery bags into strips with pinking shears and wrap that around the foil. I then add a mesh ribbon, tag, and small Christmas ornament for a second gift. Each batch of the recipe will make about 5 mini loaves or 2 full size loaves.

Lemon Bread

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Batter
3 cups flour
3 tsp baking powder (reduce if at a high altitude)
½ tsp salt
2/3 cup shortening
2 cups sugar
4 eggs
1 cup milk
1 Tbs lemon zest (about one lemon zested)
 
Topping
2/3 cup sugar
4 Tbs lemon juice

1. Heat oven to 350° F. Grease loaf pans or spray with non-stick cooking spray
2. Combine flour, baking powder, and salt together
3. Beat shortening and sugar until light and fluffy
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add dry ingredients and milk to shortening mixture. Stirring after each addition.
6. Stir in lemon zest.
7. Evenly divide batter into pans.
8. Bake 40-45 minutes for mini-loaves or 50-60 minutes for full sized loaves. Cool 10 minutes.
9. Prepare topping by stirring sugar and lemon juice together.
10. Brush lemon-sugar topping on tops of loaves while still warm.