Canadian Lemon Bread
A moist and zesty lemon bread with a tender crumb, perfect for breakfast or teatime, combining bright lemon flavor with a classic sweet bread texture.
Ingredients
Instructions
- Cream together Crisco and sugar.
- Add grated lemon rind and eggs; mix well.
- Sift dry ingredients (flour, baking powder, salt) and add alternately with milk to the creamed mixture.
- Pour batter into a greased and floured loaf pan.
- Bake at 350°F for about 50 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then spread with glaze.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. You can also substitute almond milk for a dairy-free option. If you prefer a sweeter bread, add a bit more sugar or a splash of vanilla extract. Ensure your eggs are at room temperature for better emulsification. Don’t skip sifting the dry ingredients to avoid clumps and create a lighter texture.
Serving Suggestions
This lemon bread is delightful served warm with a light glaze on top. For a special treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a cup of tea or coffee perfectly. For a twist, enjoy it with a side of Pistachio Sauce for added flavor.
Storage & Reheating
Store leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in a toaster or warm in the microwave for a few seconds. This helps maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Canadian Lemon Bread contains roughly 255 calories, with 5g protein, 48g carbohydrates, and 5g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a 50/50 mix of whole wheat and all-purpose flour to maintain a lighter texture while adding some health benefits.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, such as baking powder, are also gluten-free. This will allow you to enjoy the same great flavors without gluten.
What can I add to the batter for extra flavor?
You might consider adding poppy seeds or chopped nuts for added texture and flavor. Dried cranberries or blueberries also add a nice touch. For citrus lovers, a splash of orange juice can enhance the lemon flavor beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).