Many years ago, Miss Party’s family spent a family vacation in Bar Harbor, Maine. There were many lovely days of hiking in the beautiful Acadia National Forest and surrounding area. Later, she discovered this moist and delicious quick bread recipe from the Manor House Inn located in Bar Harbor, Maine which is a lovely seaside town nearby Acadia.
Thick slices of Lemon Loaf are so fabulous on a breakfast or brunch table, or use the slices as a rustic dessert cake. If for dessert, drizzle a quick, fresh berry sauce over a plated slice of lemon bread and maybe a dollop of fresh whipped cream. Oh my goodness, it will be lemony love at first bite!!
1/2 cup shortening
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
Grated rind of 1 lemon
1/2 cup milk
Juice of half of a lemon
Juice of half a lemon
1/4 cup sugar
Preheat oven to 350 degrees.
1) Cream the shortening and 1 cup of sugar; add the eggs one at a time, beating well each time until the mixture is light and fluffy.
2) Sift the dry ingredients over the mixture and stir in the lemon rind.
3) Add the milk and juice of half a lemon. Beat together until well-blended.
4) Bake in a well-greased loaf pan for 50-60 minutes, until the top is golden brown.
5) Remove pan from the oven, set aside. While loaf is cooling, mix lemon juice and 1/4 cup sugar. Spread mixture over the top of the hot loaf. Let loaf cool another 10 minutes.
6) Slide a knife along the perimeter of the loaf edge to be sure cake is separated from the pan. Remove loaf from pan. Cool completely before wrapping well in plastic wrap to store until ready to slice and serve.
The American Country Inn and Bed & Breakfast Cookbook, Maynard, Kitty E. and Lucian, Published 1987 Rutledge Hill Press