Edited by: Alisa Escanlar, Barnaby Dorfman
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Yield: 8 servings
[edit] Ingredients
2 ½ |
cups flour |
½ |
cup lemon juice |
½ |
cup water |
½ |
teaspoon baking soda |
3 |
teaspoons baking powder |
½ |
teaspoon salt |
⅓ |
cup shortening |
1 |
cup sugar |
½ |
cup wheat germ |
4 |
tablespoons grated lemon rind |
2 |
eggs, lightly beaten |
[edit] Preparation
Step 1 |
Preheat oven to 350F. |
Step 2 |
Sift the flour, baking soda, baking powder and salt into bowl. Using a pastry blender, cut the shortening into the flour as though making a pie crust. |
Step 3 |
Stir in sugar, wheat germ, lemon rind and eggs. |
Step 4 |
Combine lemon juice with water and stir in. Mix enough to moisten the dry ingredients. Pour batter into a greased loaf pan and bake for 1 hour or until cake tester or wooden toothpick inserted in center comes out clean. |
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[edit] About Lemon Bread
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