Monday, May 3, 2010

Spicy-Sweet Lemon Bread

This delicious quick bread is even better the next day, so plan on making it the day before your Mother's Day brunch (or whenever else you want to enjoy it) and let it sit overnight in the pan. If you prefer a non-spicy version, simply omit the Lemon Vanilla Hot Sauce.

1 lemon
1/3 cup shortening, melted
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1/3 cup sugar
1 to 2 tsp (to taste) Toad Sweat Lemon Vanilla Dessert Hot Sauce

Carefully zest the lemon with a fine grater or zester (make sure you get only the yellow rind and none of the white pith), and reserve the grated zest. Juice the lemon into a glass or ceramic bowl and set aside.

Preheat oven to 350F degrees, and grease a 4x9x3 loaf pan (I prefer a Pyrex or ceramic pan instead of a metal pan, if possible). In a large bowl cream together the melted shortening, 1 cup of sugar, and eggs. In another bowl sift together the flour, baking powder and salt. Alternate adding some of the sifted flour mix and some of the milk into the large bowl containing the creamed mixture, stirring each time, until all is combined. Fold in the grated lemon rind, then pour the combined mixture into the baking pan. Bake in oven at 350F degrees for 45 to 50 minutes. While the bread is baking, add the remaining 1/3 cup sugar and the Lemon Vanilla Hot Sauce to the lemon juice and stir to mix thoroughly. Let stand at room temperature while the bread bakes. When bread is done (a toothpick inserted in the middle comes out clean), remove from oven and immediately pour the lemon juice mixture evenly over the top of the bread. For best flavor and easier cutting, let sit in pan overnight before cutting and serving.

Zestfully yours,

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