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Lemon Tea Bread



  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Grated rind of 1 lemon
  • 1/2 cup chopped pecans (optional)

Lemon Glaze

  • 1 cup sifted confectioners' sugar
  • 2 tablespoons lemon juice

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  1. Bread: Beat shortening at medium speed of electric mixer until fluffy.
  2. Gradually add sugar, beating mixture well.
  3. Add eggs, one at a time, beating after each addition.
  4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  5. Stir in lemon rind and, if desired, pecans.
  6. Pour batter into a greased and floured 9 x 5-inch loaf pan.
  7. Bake at 350 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
  9. Pour Lemon Glaze over bread.
  10. Lemon Glaze: Combine ingredients, stirring until smooth.