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A vertical view of a wooden board with lemon bread on it
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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.
Course Dessert
Cuisine Breads
Keyword lemon bread, lemon loaf
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 180kcal

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

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