Isolation Cooking (Lemon Loaf)

One of our members was gracious to share their family’s Lemon Loaf recipe.  We hope that you enjoy it.

This recipe has been handed down through 4 generations or more with each generation tweaking it a bit here and there for the times.   We hope you will enjoy it.

**At the end of the recipe is a link to a downloadable PDF file to save or print and add to your collection.

Lemon loaf

Lemon Loaf


Line your pan with wax paper and grease both the bottom and the sides

Preheat oven to 350 F


½ cup shortening or butter

1 cup of sugar

2 eggs

½ cup of milk

1 ½ cup of sifted flour (pastry cake flour is the best if you do not have it  add two tablespoons of cornstarch to all purpose flour)

½ tsp salt

1 tsp baking powder

¼ cup of chopped nuts or poppy seeds (Optional)

The rind and juice of one large lemon

¼ to ½ cup of sugar depending on how sweet you want the top


Cream shortening, add sugar and egg. Add sifted flour salt and baking powder alternately with milk

Add chopped nuts or poppy seeds and lemon rind. If you are using Poppy seeds keep a bit and sprinkle it on the top before baking.

Pour into greased loaf pan and bake at 350F for about 1 hour and 20 minutes or until done

While the loaf is baking dissolve the ¼ cup to ½ cup of sugar in the lemon juice to use later

As soon as you take the loaf out of the oven, pour the the lemon and sugar mixture and baste it. I pour a about half on and brush it with a pastry brush then repeat with the other half.  Remove the loaf from the pan immediately afterwards.

Let cool on rack or serve warm.

Lemon Loaf Recipe

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