Lemon Bread

It was almost an hour’s drive through a maze of snow-feathered trees to get to the Cornings’ home. Sister Corning was my first baptism as a missionary. I taught my first discussion in that small, backwoods house near Rollingdam, New Brunswick, Canada. After a lesson Brother Corning would get his old out-of-tune guitar, and we would all sit around the oil-burning stove singing folk songs. The air would soon be filled with the tangy, sweet smell of lemon bread baking. Sister Corning taught my companion and me how to make that special treat.

You will need:

1/2 cup shortening or margarine

1 cup sugar

2 eggs

1/2 cup milk

1 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

Rind of 1 lemon, grated

Juice of 1 lemon

1/2 cup sugar

Mix the ingredients, except for the juice and the 1/2 cup sugar, in the order given, then pour into a loaf pan. Put this into an oven preheated to 300° F and bake until done. (Stick a toothpick in the center of the loaf; if it is done, the toothpick will come out clean.) Mix the juice of 1 lemon with 1/2 cup sugar and pour over the bread while it is still hot.

The recipe was found here. 

Submitted By Amanda J.