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Jacqueline's Lemon Loaf

“My family loves this lemon loaf recipe. It’s great as a dessert or a snack.” - Jacqueline Bent, A&J Bent Farms Ltd., Proud Farmer-Owner

 A&J Bent Farms Ltd., Allen and Jacqueline Bent, Proud Farmer-Owners

Allen and Jacqueline Bent, and their four children - Jennafer, Jonathan, Alanna and Adrian - call Lawrencetown Nova Scotia home. The couple bought the family farm from Allan’s Dad in 1994. They’ve made many upgrades to the property since then, while still maintaining the original house and barn built nearly 100 years ago. A lot has changed since the farm was first built, but like so many homes in Nova Scotia, the kitchen is the source of many wonderful family memories.



  • 6 tbsp shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 ½ cups flour
  • ½ cup Farmers milk
  • ½ cup lemon juice
  • ¼ cup sugar
  • (prepare glaze right after you place bread in oven)
  • Grate rind of 2 lemons, set aside.


1. Blend shortening and sugar until smooth and creamy.

2. In a separate bowl beat 2 eggs together well.

3. Add well beaten eggs to sugar mixture and mix well.

4. Add milk and lemon rind, and then beat for 2 minutes.

5.  Add flour and baking powder, beat until well mixed.

6. Place in a greased loaf pan, bake at 325F for 45 minutes (or insert a tooth pick in center of loaf, if it comes out clean then bread is done).

7.  Immediately place loaf on cooling rack & drizzle glaze on top right