This lemon bread recipe is a family favorite. Not only is the bread tasty, but add the lemon sauce on top and you have an incredibly moist and robust quick bread.
My grandmother used to make this bread 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 will 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 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.
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.
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 and mix until combined. (B)
Step three
Add eggs and lemon zest and mix (C) until combined. (D)
Step four
Gather the 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 over mix.
Step seven
Transfer the batter into 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 my lemons and limes.
Step ten
Use something like 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 juice and sugar. (J)
Step twelve
Pour the lemon and sugar in 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. Don’t stress.
The lemon sugar mix soaks into the bread as it cools.
Wait until the loaf is totally 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 the know what you thought about it 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
- Beat in 2 eggs and lemon zest
- Stir in the flour, salt, baking powder and milk
- Pour in loaf pan and bake for 45 – 50 minutes
- While the bread is baking, juice the lemon and add ½ cup of sugar, water, whisk it together and set aside
- Once the bread is done, with a potato nail or thick skewer, poke the top of the loaf with many holes. Don't poke all the way down to the bottom. I usually stop half way 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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!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.
Ashley
It’s been far too long since I’ve had lemon bread – this looks wonderful!
Elaine
Thanks Ashley! I love lemon bread, especially with a nice hot beverage. 🙂
Elaine
Joyce
Wow. I need to make this asap as hubby adores all things lemon!
Elaine
Thanks Joyce. I’m sure he is going to love it!
Gloria
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.
Elaine
Lol. Yes! You have the right idea, for sure. Thanks for your comment, Gloria.
Bernice Hill
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!
Elaine
It’s in my top three for sure! It’s so delicious, Bernice. I bet you’ll love it.
patricia I grab a plate
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!
Elaine
Thanks Patricia! I appreciate it. I cherish all the recipes she made.
Chef Dennis
Yum! When you mentioned the lemon sauce, I started to drool! That lemon bread recipe will be the center of attention on our table.
Elaine
That’s awesome, Dennis! It is a much loved bread in our house and the lemon sauce it the best part.
Jamie
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!
Elaine
Thanks so much Jamie! I appreciate it. It’s so delicious with a cup of tea, my hubby can attest to that.
Tammy
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 🙂
Elaine
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.
Naiby
OMG! My son would go crazy for lemon bread. He absolutely adoooores it. I can’t wait to make something like this.
Elaine
Thanks Naiby. I bet he will love this bread!
Jo
Lemon bread looks just perfect! I love how moist and delicious that bread looks! So good!
Elaine
Thank you so much Jo! I appreciate it.
Moop Brown
This lemon bread looks so tasty and like the perfect texture! I really appreciate your helpful tips as well!
Elaine
Thanks Moop! I hope you enjoy it when you try it.
Cindy
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!
Elaine
Yay!. I love eating it while I sip my coffee! Thank you for your comment, Cindy.