This word is from the Spanish phrase pan de limón.
spelling variations: pandelemon, pandilemon
Lemons are not native to the Philippines — the name of this “bread” is based on its yellow hue, which comes from artificial coloring. These days, bakers do add a touch of real lemon with some juice and zest.
A typical recipe also calls for eggs, milk, sugar, butter, bread flour, cornstarch, salt and baking powder.
Pandilemon is often eaten for breakfast or as a snack. It’s like a moist bun. It’s been among the “pan” genre of breads (pandesal, pandecoco…) going back to the Spanish colonial period.
The Visayans, particularly the Cebuanos, have a “cake” of similar texture, which they call torta. To compare, a torta to Tagalog speakers would be something akin to an omelet.
My second favorite bread here in the Philippines. Would love to get the recipe.