This old-fashioned syrup bread with lemon sauce recipe makes for a tasty treat!

Note: the original version of this recipe appeared in the cookbook, America’s Best Recipes: A 1988 Hometown Collection.

Ingredients for the Bread:

• 2 cups of pure sugar cane syrup
• ¼ cup of softened margarine or butter
• 2 eggs
• 2 ½ cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt

Directions for the bread:

1. Combine the syrup, butter, and eggs in a bowl, mixing well.
2. In a separate large bowl, combine the flour, baking powder, soda, and salt.
3. Gradually add in the syrup mixture, making sure everything is well combined.
4. Pour the batter into a greased 13 x 9 x 2” baking pan.
5. Bake for 30 to 40 minutes at a temperature of 350 degrees Fahrenheit – a toothpick inserted into the center should come out cleanly.
6. Allow the bread to cool in the baking pan for about 10 minutes.
7. Remove the bread from the pan, cut it into squares, and serve it with the warm lemon sauce.

Ingredients for the Lemon Sauce

• ½ cup of sugar
• 1 tablespoon of cornstarch
• 1 cup of boiling water
• 1 tablespoon of grated lemon rind
• 2 tablespoons of margarine or butter
• 2 tablespoons of lemon juice

Directions for the Lemon Sauce

1. Combine the sugar, cornstarch, water, and grated lemon rind, stirring thoroughly.
2. Cook the mixture over medium heat, constantly stirring until it reaches a thick and clear consistency.
3. Remove the mixture from the heat; stir in the lemon juice and the butter or margarine.

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