Lemon Loaf Cake

Source: The Old Farmer’s Almanac

Yield: 12 servings


  • Solid vegetable shortening: 1/4 Cups
  • White sugar: 1 Cups
  • Grated zest of lemon: 1 Each
  • Milk: 1/4 Cups
  • Eggs: 2 Each
  • All-purpose white flour: 1 1/2 Cups
  • Baking powder: 1 Teaspoons
  • Salt: 1/2 Teaspoons
  • Juice of lemon: 1 Each
  • White sugar: 1/2 Cups
  • =Instructions=

Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan.
In a mixing bowl, cream together the shortening, 1 cup sugar, and lemon zest. Mix together the milk and eggs; add to the shortening mixture. Sift together the flour, baking powder, and salt. Add to the liquid ingredients. Mix just enough to moisten.
Pour into the loaf pan and bake for 1 hour or until a tester inserted in the cake comes out clean. While the cake is still hot, combine the lemon juice with the remaining 1/2 cup sugar. Heat until the sugar melts. Pour over the hot cake. When absorbed, remove the cake from the pan and cool on a wire rack.