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“This wonderful bread, made from my grandmother’s recipe, won Best of Show at the New Mexico State Fair,“ says Marjorie Rose of Albuquerque. “It’s so good! My grandchildren love it, too.“
Nutritional Facts 1 slice equals 165 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 125 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
Originally published as Golden Lemon Bread in Taste of Home August/September 2007, p6
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Reviewed on Mar. 14, 2013 by germanycook
Yum... I was craving lemon bread and this came out gorgeous. Added 1 tsp lemon extract to the batter, used butter instead of shortening, and baked it for 50 minutes. If you use the proper sized loaf pan that is indicated in the recipe, then it shouldn't take longer than that!
Reviewed on Jan. 25, 2013 by ktcentsable
I agree this is considered ?lemon bread? only due to the flavors added to the icing. In the bread, I added 1 tablespoon of lemon juice and 1 tablespoon lemon peel to enhance the bread with the lemon flavors. The bread was a hit in our home. A very moist and refreshing bread. The original magazine does say 55-60 minutes and definitely will need that amount of time to fully bake the bread.
Reviewed on Mar. 30, 2011 by hollyespen
Was wonderful! recipe from magazine does say bake for 55-60mins. I did 60mins and bread was really brown on the outside. next time Ill watch it more closely. Love the lemon glaze..mabye Ill double that next time! YUM
Reviewed on Aug. 28, 2010 by msdaisey
very good.. everyone liked it.
Reviewed on May. 04, 2010 by xicota
I have made this recipe twice, and the second time I made some changes. I do not use shortening, so I substituted butter---it gives a better flavor. I also added one teaspoon of lemon extract to the batter. I lined the pan with parchment paper, which made it easier to remove the bread.My family and I really liked the tangy lemon glaze, and the bread itself was moist and tender.
I have made this recipe twice, and the second time I made some changes. I do not use shortening, so I substituted butter---it gives a better flavor. I also added one teaspoon of lemon extract to the batter. I lined the pan with parchment paper, which made it easier to remove the bread.
My family and I really liked the tangy lemon glaze, and the bread itself was moist and tender.
Reviewed on Sep. 05, 2009 by R1975
It is considered to be a lemon bread because of the lemon icing.
Reviewed on Mar. 04, 2009 by tbegenes
Very good!
Reviewed on Feb. 11, 2009 by rchsjo
There is not any lemon in the actual bread? I dont get it.
Reviewed on Nov. 04, 2008 by mchenryed
This recipe is incredibly simple and I've made it at least 4 - 5 times. It's full of flavor too. It's a big hit at the office and it makes a very nice snack. Please note, I believe the original magazine recipe says to bake for 55 - 60 minutes, not 40 - 45.
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