Lemon Bread Recipe
Lemon bread, a family favorite recipe, offers a delightful treat with its tasty, moist texture enhanced by a zesty lemon sauce. This combination results in an incredibly flavorful and robust quick bread, perfect for any occasion.
My grandmother used to make this lemon loaf many moons ago. In truth, I remember when I was first offered it. I was disappointed because it didn’t have chocolate in it.
I’m a chocolate fiend.
Then I tasted it and became hooked. Now, I make it every few months, and Christopher and I gobble it up and look forward to the next time we eat it.
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Helpful tips
- Take out the butter at least a half hour before starting the recipe. I usually unwrap it, place it in the mixer container, and cut it into parts so it softens faster.
- When you mix the butter with the sugar, it won’t be creamy, see photo for how it will look.
- When you zest the lemon, make it easy on yourself using a microplane, but be careful not to zest your fingers or hands. I use gloves to protect myself.
- Fold in the flour, baking soda, salt, and milk by hand because you don’t want to over mix and this ensures you don’t.
- While the bread is baking, I juice the lemon and mix it with the sugar. You want to drizzle the bread right after the bread comes out of the oven.
- I use a potato nail or a thick skewer to poke holes in the bread. Make sure you only go halfway down into the bread. This helps the lemon sugar glaze to go deep into the bread.
- If you double or triple this recipe, you can make it into a lemon cake in a 9 x 9 pan. Top it with the same lemon glaze and have a delicious dessert.
- Some people top their lemon loaf cake with powdered sugar, but I prefer the lemon juice sauce.
- You can store this bread in an airtight container. Place it in the fridge for up to 2 weeks. You can also store it in the freezer as it freezes well.
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How to make the lemon bread recipe
Pre-pre step
Take out the butter at least a half hour before starting the recipe, but I usually give it a good hour. You want it to be room temperature and easy to mix.
Pre-step
Preheat the oven to 350 degrees Fahrenheit and liberally grease a bread pan.
Step one
Zest one lemon and gather the ingredients – eggs, butter, sugar, and lemon. (A)
Step two
Place butter and sugar in the mixer. Place the paddle attachment on, and mix until combined. (B)
Step three
Add eggs and lemon zest and mix (C) until combined. (D)
Step four
Gather the dry ingredients: flour, baking powder, and salt. (E)
Step five
Add to your mixing bowl along with milk. (F)
Step six
Fold in the flour, baking soda, salt, and milk by hand. But do not overmix the batter.
Step seven
Transfer the batter to the greased pan. (G)
Step eight
Bake for 50 minutes. (H)
Step nine
While the bread is baking, juice the lemon you zested. I use this citrus squeezer to juice lemons and limes.
Check that the lemon loaf is done by sticking a toothpick in it or a cake tester. The toothpick or tester should come out clean, that means it’s done.
Step ten
Use a potato nail, thick skewer, or chopstick and poke holes in the top of the bread. Don’t go all the way to the bottom. I usually go halfway. (I)
Step eleven
Get the fresh lemon juice and sugar. (J)
Step twelve
Pour the lemon juice and sugar into a glass measuring cup and whisk until combined. (K)
Step thirteen
Pour the lemon-sugar mixture slowly over the bread. It will seep into the holes you made in the bread as well as run down the sides of the bread. This adds such a delicious lemon flavor to the loaf.
The lemon sugar mix soaks into the bread as it cools.
Wait until the loaf is completely cooled before removing it from the pan. The bread may stick to the sides or bottom. Just bang it on the counter until you can see the sides separate.
Time to cut and serve!
What am I waiting for?! I need to plate a slice (or two) and eat it (them).
I hope you enjoyed this lemon bread recipe.
Other quick bread recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Lemon Bread
Ingredients
- .5 cup butter (softened)
- 1 cup sugar
- 2 eggs
- 1 zest lemon
- 1.75 cup flour
- .50 teaspoon salt
- 1 teaspoon baking powder
- .50 cup milk
Lemon sauce
- 1 lemon, juiced (mine came to 1.75 ounces of the juice – any amount is fine)
- 1 tablespoon water
- .50 cup sugar
Instructions
- Preheat oven to 350 F and liberally grease a bread pan.
- Place butter and sugar in a stand mixer and mix together. (It will not be creamy – just make sure it is combined.).5 cup butter, 1 cup sugar
- Beat in 2 eggs and lemon zest.2 eggs, 1 zest lemon
- Stir in the flour, salt, baking powder and milk.1.75 cup flour, .50 teaspoon salt, 1 teaspoon baking powder, .50 cup milk
- Pour in loaf pan and bake for 45 – 50 minutes.
- While the bread is baking, juice the lemon and add 1/2 cup of sugar, water, whisk it together and set aside.1 lemon, juiced, .50 cup sugar, 1 tablespoon water
- Once the bread is done, with a potato nail or thick skewer, poke the top of the loaf with many holes. Don't poke down to the bottom. I usually stop halfway down into the bread.
- Pour lemon/sugar mixture over top of lemon bread just out of the oven.
- Let bread cool totally before removing from pan. You may have to ease the sides away from the bread pan. I usually bang it on the counter a few times.
- Slice
- Eat
- Enjoy
Notes
- Take out the butter at least a half hour before starting the recipe. I usually unwrap it, place it in the mixer container and cut it into pats so it softens faster.
- When you mix the butter with the sugar, it won’t be creamy, see photo for how it will look.
- When you zest the lemon, make it easy on yourself by using a microplane, but be careful not to zest your fingers or hands. I use gloves to protect myself.
- Fold in the flour, baking soda, salt and milk by hand because you don’t want to over mix and this insures you don’t.
- While the bread is baking, I juice the lemon and mix it together with the sugar. You want to drizzle the bread right after the bread comes out of the oven.
- I use a potato nail or a thick skewer to poke holes in the bread. Make sure you only go halfway down into the bread. This helps the lemon sugar glaze to go deep into the bread.
Nutrition
Originally published in December of 2016.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
It’s been far too long since I’ve had lemon bread – this looks wonderful!
Thanks Ashley! I love lemon bread, especially with a nice hot beverage. 🙂
Elaine
Wow. I need to make this asap as hubby adores all things lemon!
Thanks Joyce. I’m sure he is going to love it!
I am a lemon lover. This would be perfect with my morning coffee. Also with my afternoon latte…..and before bed snack. Perfect ALL times of the day.
Lol. Yes! You have the right idea, for sure. Thanks for your comment, Gloria.
Lemon is my most favourite citrus. I think it’s the most versatile too. I would sure love a slice of this bread with my tea tomorrow!
It’s in my top three for sure! It’s so delicious, Bernice. I bet you’ll love it.
I’m a chocolate fiend, too, but lemon is my #2! This looks lovely, and how amazing to have your grandmother’s recipe and memories of her lemon bread!
Thanks Patricia! I appreciate it. I cherish all the recipes she made.
Yum! When you mentioned the lemon sauce, I started to drool! That lemon bread recipe will be the center of attention on our table.
That’s awesome, Dennis! It is a much loved bread in our house and the lemon sauce it the best part.
My mouth is watering looking at these photos! I love lemon flavored baked goods and this one is just perfect! Looking forward to having this with some tea!
Thanks so much Jamie! I appreciate it. It’s so delicious with a cup of tea, my hubby can attest to that.
Your lemon loaf looks divine! I love lemon desserts so I know I would enjoy this…perfect with a dollop of whipped cream and a cup of tea 🙂
Thanks so much Tammy! I love how many people drink tea with breads like this. I alas can’t. Not a fan of tea. But a cup of decaf coffee….oo, la, la.
OMG! My son would go crazy for lemon bread. He absolutely adoooores it. I can’t wait to make something like this.
Thanks Naiby. I bet he will love this bread!
Lemon bread looks just perfect! I love how moist and delicious that bread looks! So good!
Thank you so much Jo! I appreciate it.
This lemon bread looks so tasty and like the perfect texture! I really appreciate your helpful tips as well!
Thanks Moop! I hope you enjoy it when you try it.
This lemon bread looks so moist! I got all the ingredients to make it this week and can’t wait to enjoy it with my morning coffee. The detailed instructions and photos are so helpful, thanks!
Yay!. I love eating it while I sip my coffee! Thank you for your comment, Cindy.