Preheat oven to 350°F. Grease an 8" x 3.75" loaf pan with shortening (I used an aluminum foil pan). Line bottom of pan with parchment or waxed paper. Grease paper too.
Zest one lemon. Set aside. Squeeze the juice of the lemon into a measuring cup. You will need 1/4 cup of lemon juice. Set aside.
In a large bowl, cream butter and sugar with an electric mixer; add eggs. Beat until combined. Measure flour into a medium bowl. Stir in baking powder and salt. Turn mixer on low and alternately add flour mixture and milk to butter mixture, blending well. Add lemon zest (and lemon oil, if desired). Beat on medium for about 30 seconds. Pour batter into greased pan. Sprinkle almonds on top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
Meanwhile, mix together 1/4 cup of lemon juice with 1/4 cup of sugar. As soon as the loaf comes out of the oven, pour lemon juice mixture over hot bread. (You might want to loosen the sides of the pan a bit, so the juice can drip down the sides.) This bread will have a nice lemony crust. Let cool and serve. Or wrap in plastic wrap and tie a ribbon around it for a nice gift or bake sale. Keep at room temperature for up to 3 days or refrigerate for 1 week. Also freezes well too.
Sara’s Lemon Bread for Church Bake Sale
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.