Dublin Core

Title

Lemon Bread

Subject

shortening

sugar

eggs

flour

baking powder

salt

milk

lemon

nuts

Description

Lemon Bread
We like it and hope you will
too —
1 cup shortening ) cream
1 1/2 cups sugar )
4 eggs beaten one at a time
3 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt sifted to-
gether.
1 cup milk added alternately
with the flour. Grated rind of
2 lemons. 1 cup nuts. Bake at
350 from 40 to 50 minutes
Remove from oven and im-
mediately pour over the follow-
ing mixture making fork holes
through the loaves so it goes
into the bread. 1/2 cup sugar and
juice from 2 lemons. Let stand
in pans for at least 1/2 hour before
removing the loaves. Makes 3 loaves

Back:
1/2 receipt Lemon Bread.
1/2 C. shortening ) cream.
3/4 C. sugar )
2 eggs beaten one at a time
1 1/2 C. flour 1 tsp baking powder
1/2 tsp salt sifted together
1/2 C milk added alternately with flour
Grated rind of one lemon. 1/2 C nuts.
Bake at 350° from 40 to 50 min.
Remove from oven and immediately
pour over the following mixture
making fork holes through the
loaves so it goes into the bread.
1/2 C. sugar and juice from
one lemon. Let stand in pans
for at least 1/2 hr. before re-
moving the loaves. Makes one
good size loaf.

---

# Lemon Bread
*"We like it and hope you will too."*

---

## Full Recipe
*Makes 3 loaves*

### Ingredients

#### Batter
- 1 cup shortening
- 1 1/2 cups sugar
- 4 eggs, beaten in one at a time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Grated rind of 2 lemons
- 1 cup chopped nuts

#### Lemon Glaze
- 1/2 cup sugar
- Juice of 2 lemons

### Instructions

1. Preheat oven to 350°F. Grease three loaf pans.
2. Cream shortening and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
6. Fold in grated lemon rind and chopped nuts.
7. Divide batter evenly among prepared loaf pans.
8. Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
9. Remove from oven. Immediately poke fork holes through the top of each loaf.
10. Combine sugar and lemon juice for glaze; pour evenly over hot loaves, allowing it to soak into the holes.
11. Let stand in pans for at least 30 minutes before removing.

---

## Half Recipe
*Makes 1 good size loaf*

### Ingredients

#### Batter
- 1/2 cup shortening
- 3/4 cup sugar
- 2 eggs, beaten in one at a time
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Grated rind of 1 lemon
- 1/2 cup chopped nuts

#### Lemon Glaze
- 1/4 cup sugar
- Juice of 1 lemon

### Instructions
Follow full recipe instructions above using a single loaf pan.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0156

Coverage

Oregon, US