Castella Imports

Lemon Saffron Bread


1 egg
½ cup of sugar
¼ cup of shortening
¼ cup of Castella Lemon Juice
½ teaspoon lemon peel
¼ cup of hot water
1 pinch of spanish saffron
¼ teaspoon of salt
¼ teaspoon baking soda
½ of baking powder
1 ½ cups of all purpose flour   


  1. Combine the salt, baking soda and baking powder
  2. Disolve the saffron in boiling water; mix with juice and lemon peel. Add sugar and cream with shortening and beat until well blended
  3. Add the egg and beat until fluffy
  4. Add the liquids and dry ingredients alternately, grease the pan and cover it with lid with 6 layers of paper toweling
  5. Set in crock pot
  6. Cover and cook on high for 2 to 3 hours
  7. Remove; let cool for 10 minutes then romve from pan