A while ago I got the idea to create a family cookbook. So I sent out an email to all my aunts, uncle and cousins asking for favourite recipes. This was one of the recipes I got in the mail from my aunt. My mum also makes it. It came to our family from Sara Wells. (The Wells family owned a gorgeous dairy farm named Edenbank in the Fraser Valley and helped my grandpa establish his own herd of Ayrshires on a farm nearby).
Update: Here is the story of the lemon loaf as written by my Granny…. “Years ago the ladies of the church did a lot of catering for weddings, showers, funerals and special occasions. They were always looking for new recipes to make each catering more interesting. One lady – Sara Wells – came up with this lemon loaf, it was so delicious everyone wanted the recipe and everyone got a copy. Everyone made it time and time again! – Granny”
A few weeks ago I was on a big lemon kick, so I pulled this recipe from the bunch of handwritten notes I had received. It would be the perfect dessert to bring to “Rock Band” night with friends. It turned out great (although next time I will line the pan with parchment paper so that it lifts out easily). A nice light and lemony cake (“Really yummy for lemon lovers” – Auntie Yvonne). It would also be perfect for a picnic or spring brunch.
From Sara Wells (via Auntie Yvonne)
Yield: 1 loaf
1/2 cup vegetable shortening
1 cup white sugar
zest of one lemon
2 eggs, well beaten
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/2 cup milk
Juice from the lemon
1/4 cup sugar
Preheat oven to 350F.
Cream shortening and sugar until fluffy. Add lemon zest and eggs to the sugar mixture. Beat well.
Sift flour, baking powder and salt, then add alternately with milk to the sugar mixture. (Add flour first and last).
Pour into a loaf pan and bake for 45 minutes.
While the loaf is baking, mix together the lemon juice and sugar into a glaze.
Once the loaf is finished baking remove from the oven and while it is still hot, pour the glaze over the loaf and let it soak in.