Lemon Bread Recipe

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.

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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.

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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.

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)

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Step three

Add eggs and lemon zest and mix (C) until combined. (D)

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Step four

Gather the flour, baking powder and salt. (E)

Step five

Add to your mixing bowl along with milk. (F)

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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)

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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)

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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.

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The lemon sugar mix soaks into the bread as it cools.

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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!

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What am I waiting for?!  I need to plate a slice (or two) and eat it (them).

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I hope you enjoyed this lemon bread recipe.

Other quick bread recipes

• Blueberry bread
• Pumpkin bread
• Chocolate bread

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to 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!

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Lemon Bread

This sweet lemony bread is perfect for any time of the year. The texture is lovely and when you add the lemon sauce, it makes the bread taste heavenly.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: Breads

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 slices

Calories: 180kcal

Author: Elaine Benoit

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

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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 1/2 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

Equipment

bread pan

stand mixer

rubber spatula

whisk

microplane

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Notes

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.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 162mg | Potassium: 48mg | Sugar: 25g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg

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Originally published in December of 2016.

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Elaine

Website | + posts

From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, 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.

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