Vermont Lemon Bread Recipe
Ingredients
| Sugar | 1 1/4 Cup (16 tbs), divided | |
| Eggs | 2 | |
| 6 tablespoons vegetable shortening or oil | ||
| All purpose flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 2 Teaspoon, divided | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 medium lemon, grated peel and juice | ||
| Cinnamon | 1/2 Teaspoon | |
Directions
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.
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.
Chef
