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

• Vegan lemon loaf with blueberries
• Pumpkin bread
• Chocolate bread

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!

Originally published in December of 2016.