This lovely luscious lemon bread recipe is a family favorite! My grandmother used to make this. It’s lemony, full of flavor and delicious!
Lovely luscious lemon bread! Oh my, you haven’t lived until you have tried this bread. It is hub’s favorite. It’s high up there on my list as well!
I grew up eating my grandmother Bena’s lemon bread. This recipe is basically the same as hers, with a couple of minor differences; I use spelt flour instead of all purpose flour and I use less sugar. But it still has the same delish taste! I challenge those who ate my nana’s lemon bread not to like this one!!
I dare you!! 🙂
On to the recipe:
Preheat oven to 350 degrees Fahrenheit.
I start by taking my micro-planer and grating the zest off the above lemon. Does anyone else feel cool zesting things? Is zesting even a word? Probably not. I love my micro-planer. I have to be careful though. It is super duper sharp and we don’t want little bits of Lainey’s fingers in with the lemon cake. 🙂
Now it’s time to haul my KitchenAid mixer out of the pantry. I put 6 tablespoons of butter and 1 cup of sugar in the bowl and cream them. I then add 2 eggs, one at a time and drop in the lemon zest.
I mix it until it looks like the photo below.
Now it is time to add the rest of the ingredients, which consist of flour, salt, baking powder and milk.
As I said before, I used spelt flour – that’s why the end result looks brownish. I love me some spelt flour. If you want your bread to be yellow/white, go for the all purpose flour.
Time to stir it all together!
I grease a loaf pan and in the batter goes.
I pop it into the oven.
I bake it for 45 minutes then test to see if it is done. If not, put it in the oven for another 5 minutes.
While it is baking, I juice the lemon that I zested. I’m going to add just under 1/2 cup of sugar to it later, when I’m ready to pour the mixture over the finished loaf. For now, I put it aside and wait for the loaf to finish baking.
Inside scoop: If you look at the photo below and think, “What the heck is that brown stuff in that measuring cup?”, you would be looking at maple syrup. Sometimes I replace sugar with maple syrup, so it’s automatic for me to pour it out, but in this case I was wrong, oh so wrong. So, after I returned the syrup to in the container, I got the sugar and took some photos with the lemon juice, but none of the photos came out to my liking so I kept the photo below. 🙂
Now, for the FUN part. Actually there are two fun parts to this recipe. One, I’ve already mentioned – the zesting. The second is poking holes in the finished bread after it comes out of the oven! How often do you get to poke holes in your own creations!?
Okay, I may have gone a little crazy with the potato nail that I used for poking. I tend to do that when I have something sharp in my hand.
Also, you could use something thinner than a potato nail but the more holes, the more lemon/sugar mixture gets dribbled in. YUM!
Time to mix the sugar with the lemon juice and pour it over the bread.
The lemon sugar mix soaks into the bread as it cools. I wait until the loaf is totally cooled before I remove it from the pan. Some people, put an additional glaze of confectionary sugar and water over the bread, but I don’t. I find it too sweet.
Time to cut and serve!
Another photo. You can see the shiny top and the lemon drizzle.
What am I waiting for?! I need to plate a slice and eat it.
I hope you enjoyed this recipe. If you make it, feel free to leave a comment. I love to read comments so leave one even if you don’t make it! Talk to me, Peeps! 🙂
And as always, may all your dishes be delish!
- 6 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 zest lemon
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 lemon juice freshly squeezed
- 1/2 cup sugar
- Preheat oven to 350 F
- Grease 1 loaf pan
- Cream together butter and sugar
- Beat in 2 eggs and lemon zest
- Stir in the flour, salt, baking powder and milk
- Pour in loaf pan
- Bake for 45 minutes
- Juice the lemon and add 1/2 cup of sugar and stir it, set aside
- Poke the top of the loaf with many holes
- Pour lemon/sugar mixture over top of lemon bread just out of the oven
- Let bread cool totally before removing from pan
- Make tea or grab some milk