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I often bake this sunshiny-sweet bread when company's due. It has a pound cake-like texture. —Kathy Scott, Lingle, Wyoming
Nutritional Facts 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
Originally published as Lemon Bread in Taste of Home February/March 1995, p45
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Reviewed on Jun. 10, 2013 by kramerstacey15
This was delightful. I used a 9x5 pan because I don't have 8x4. It took a little longer to cook. I just kept checking every five minutes after 40 were up. I used 1/2 tablespoon of lemon extract because I didn't have the lemon peel.
Reviewed on May. 18, 2013 by quiltb
Did not rise - not like a pound cake - very sweet - I thought I followed recipe carefully
Reviewed on May. 05, 2013 by howdy-hoe-there
Everyone asked for the recipe or asked me to make the lemon bread for them. I added 1/2 cup dried and soaked cranberries. Next time I make it I will try 1/2 cup of frozen blueberries. Thanks for sharing!
Reviewed on May. 03, 2013 by cookiesheets
I poked holes in top with toothpick before covering with glaze. It was yummy!
Reviewed on Apr. 30, 2013 by jayjizzle
Used 1/2 c. whole wheat flour, 1 c. all purpose, zest of 2 lemons plus extra lemon juice. Greased and floured the loaf pan and cut to fit the bottom with parchment. Set oven at 340 for over an hour to get light brown crust. Poked holes for glaze to drain; next time will double the glaze. Mmmmmm good!!
Reviewed on Apr. 23, 2013 by susiecambodia
Very nice and delicious. I doubled the lemon juice, used all the zest from 2 lemons, and used parchment paper on the bottom. I beat the batter longer than I normally would have and it was thick and fluffy to pour into the pan--almost like spooning it into the pan. I baked it at 345 for a bit longer and got a more golden top, instead of dark like the photo. Sides have a delicate crunch and the inside is moist and light. I did not like the glaze, so I skipped it. Whipped cream would be good on it.
Reviewed on Apr. 20, 2013 by kc7761
This tasted so yummy just like a pound cake. Very moist. My hubby and my Mom loved it too! Going to make it again for my family.
Reviewed on Apr. 18, 2013 by CWOCN
I unintentionally doubled the lemon juice - will do it again:) Wonderful texture and flavor.
Reviewed on Apr. 17, 2013 by vwillisnctx
Loved the texture, but not so much the glaze. Will make again adding blueberries to the batter and leaving out the glaze.
Reviewed on Apr. 14, 2013 by dcgray4321
Nice flavor and easy to make - family loved it!!!!
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