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Here's my favorite lemon bread from Gourmet

Veteran Member
2840 posts
Joined: Dec 21, 2005


Posted to Thread #14173 at 2:19 am on Mar 19, 2009

This recipe is from the early 80's, I've made it without the cranberries and added lemon zest and that was wonderful, so why don't you try this it sometime?

Cranberry Lemon Bread from Gourmet
tried and true favorite for half the world, I'm sure!

2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup shortening, softened
1 1/4 cups sugar
2 large eggs, beaten lightly
1/2 cup buttermilk
1/2 tsp vanilla
1 Tb grated lemon rind
1 cup fresh or unthawed frozen cranberries, picked over

Combine well with a fork the flour, salt, baking powder and soda. In another bowl, stir together the shortening and sugar, add the eggs and combine well. Stir in buttermilk, vanilla, rind and combine well. Add the flour mixture, stir until just mixed, then stir in the cranberries gently. Bake in 6 little loaf pans or one large pan at 350 for 40 minutes for the smaller pans or 1 hour for the larger or until a tester comes out clean. cool in pans for 10 minutes then cool on a rack for 2 hours. wonderful with a little softened butter.

"Well-behaved women rarely make history."

LT Ulrich

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