Lemon Bread Recipe

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!!!!

Reviewed on Apr. 11, 2013 by susieqmcf

Really fast and yummy. Stores well.

Reviewed on Apr. 09, 2013 by DraTereCRISP

I just made it and something was wrong, the loaves did not rise at all. Flavor good, what did it happen? I used fresh baking power. The butter and sugar mix was too dry, never get fluffy. Will try again

Reviewed on Apr. 09, 2013 by corvettekathyj

This was wonderful. Decreased the egg to one. Added another tablespoon of lemon juice. Left out the lemon rind. Decreased the sugar to 3/4 c. Poked holes in top and let topping run in bread. Yummy!

Reviewed on Apr. 09, 2013 by Lorraine1958

This Lemon Bread was very simple to make and came out beautifully golden, with a nice fresh citrus taste! I actually poked holes through the loaf with a long skewer and poured the glaze overtop so that it seeped into the loaf itself, instead of just sitting on the top. Delicious recipe!

Reviewed on Apr. 08, 2013 by clouda9

Just made this keeper recipe...tasty and rapidly disappearing. I'm going to double the lemon peel the next time I make it and will definitely give the blueberry idea a go.

Reviewed on Apr. 08, 2013 by dedarts

the ladies at the salon loved it!

Reviewed on Apr. 08, 2013 by rumacpheegmail.com

delisious

Reviewed on Apr. 08, 2013 by awesomecb1

This was a great recipe! Everyone loved it!

Reviewed on Apr. 08, 2013 by zucchinilady

I have a Myer lemon tree in my yard and always looking for a lemon recipe..this one is a keeper! like the texture and flavor..will be making it as long as the lemons produce..

Reviewed on Apr. 08, 2013 by davinda

I made this for an office breakfast and, of course, had to make one for the family. Everyone loved it! Next time I make it, I'm going to add strawberries and whipped topping for a dessert. It's a keeper!

Reviewed on Apr. 08, 2013 by marian08

Haven't made this yet. For some reason my computer won't let me print it. It keeps saying the extra ink is full and to call someone to tell them that. Who do I call and what do I do. I can't seem to pring anything right now. anyone got any ideas. I made this recipe and it is yummy. I want to print in for myself. Please Help if you can? Thanks very much.

Reviewed on Apr. 08, 2013 by EthanNDomsMom

I hate to do this here but can't find a place to ask questions.

Can I use Splenda in place of the sugar or would that affect it badly - does it need to rise? If so, could I use half Splenda? Thank you! I can't wait to try this, have to get a lemon! ;-)

Jenn

Reviewed on Apr. 07, 2013 by deebeth71

Line pans with parchment paper...add blueberries for extra flavor. Good baked in mini-muffin tins.

Reviewed on Apr. 07, 2013 by KWeekley

I'm not usually a huge fan of lemon flavor but this was so good and light tasting. I will be making it again.

Reviewed on Apr. 07, 2013 by amaama11

Excellent and very tasty recipe. Everyone I served it to asked for seconds.

Reviewed on Apr. 07, 2013 by rggrosso

Great Lemon flavor, yet light texture.

Reviewed on Apr. 07, 2013 by Ann of Maine

Have made this three times in the past month, only to get asked for the recipe each time. Just enough lemon flavor.

Reviewed on Apr. 07, 2013 by DitzyFritz

This was an easy and delicious recipe! Always love recipes from scratch. ; ) Karen from Thermopolis..

Reviewed on Apr. 07, 2013 by dhcraig

This is one of my most favorite recipes! I serve with fresh fruit mixed with yogurt and strawberrry cream cheese spread for a wonderful light breakfast! This is truly addicting!

Reviewed on Apr. 07, 2013 by Buglady41

I wonder if you could add all thoe yummy lemon favors and pind to a box of pound cake mix? I dont usually do the "from scratch" cake mixes....las I guess.

Reviewed on Mar. 29, 2013 by weatherman100

This recipe is great! The Glaze makes it even better! There is only one thing that I would change about this recipe: Instead of 2% milk we did regular milk. It does not need the extra fat. Also, if you wanted to make the bread more healthy, you could use whole grain flour instead of all-purpose flour. But I would recommend all-purpose flour. Also with the glaze, it is more appropriate to call this recipe Lemon Cake instead of Lemon Bread. But alltogether this recipe was fabulous! I will make it again!

Reviewed on Feb. 25, 2013 by raziya522

good without topping. reduce cooking time

Reviewed on Feb. 21, 2013 by raziya522

very easy, dough tastes good so far and may not need the topping

Reviewed on Feb. 21, 2013 by raziya522

very easy, dough tastes good so far and may not need the topping

Reviewed on Feb. 16, 2013 by anavrin

It was ok. Very moist but should have just made a pound cake to start with.

Reviewed on Feb. 15, 2013 by catpaw51

Light, lemony and very tasty!!! I changed 2 things: used whole milk (why skimp here when using real butter?) and added a touch more fresh lemon juice. had to cook it a bit longer as I used convection baking at 325 degrees. Even my very picky husband enjoyed this wonderful bread!

Reviewed on Feb. 10, 2013 by zucchinilady

I have a Myer lemon tree and am always looking for recipes with lemon in it - made this and was a great hit in our house/ will be making it often.

Reviewed on Jan. 15, 2013 by sandpiper46

This lemon bread is delicious. I love the pound cake texture. The only problem was I don't have loaf pans. I doubled the recipe and baked it in a bundt pan that was sprayed with PAM. Half of the cake broke when it was removed from the pan. Next time, I will have the correct pans or butter and flour the bundt pan.

Reviewed on Jan. 03, 2013 by TheDix

I doubled the recipe, separating the eggs. Whipped the egg whites and added them alternately with the milk and flour. Very light, moist and delicious. YUM!

Reviewed on Oct. 02, 2012 by kath518

I had some extra lemons to use and found this recipe. I added some poppy seeds to the batter and it was delicious!

Reviewed on Oct. 01, 2012 by tansie

Very tasty and moist. I did add 1\2 tsp. lemon extract.

Reviewed on Jun. 11, 2012 by cinnabun06

My five year old loved making this with me. and we used organic whole wheat all purpose flour and it was still amazing.

Reviewed on Feb. 27, 2012 by gingerriss

I didnt think it tasted that great. Mine didnt turn out mosit

Reviewed on Feb. 20, 2012 by JerseyGal262

I made this with a juicy Meyer Lemon grown by a friend. It was delicious and everyone raved over it. Since the Meyer Lemons are not as strong, if you like the real lemony tast, add a bit of lemon extract to the batter. Will definitely make it again. Used parchment paper and it came right out of the pan.

Reviewed on Feb. 20, 2012 by thelodjics

I just took twoloaves out of the oven and both stuck to the pans so bad I lost half of each loaf because it broke off and stayed in the pan

Reviewed on Nov. 22, 2011 by bmoviefanatic

From a family of picky eaters this went quick. Increased the lemon but otherwise followed recipe and turned out great

Reviewed on Oct. 27, 2011 by patde

Great recipe I have made it twice thank you!

Reviewed on Aug. 14, 2011 by sweetstar4

I used Meyer Lemons and the whole family really liked it.

Reviewed on Jul. 07, 2011 by misscleocat

Absolutely delicious! I lined the bottom of my loaf pan with parchment and didn't have any trouble getting it out of the pan. I had to bake it longer than the recipe called for but the results were well worth the extra baking time.

Reviewed on Sep. 18, 2010 by erospert

After years of looking, I finally found the perfect Lemon Bread recipe. I love the versatility of this bread. I have added frozen blueberries or raspberries, and even poppy seeds with excellent results. This recipe is a definite keeper. One of my most requested quick breads.

Reviewed on Jul. 21, 2010 by nan101nan

This bread is so delicious, & it was a hit with all my friends.

Reviewed on May. 29, 2010 by Meg0422

WOW! I love this recipe and have made it every week since I saw it on Taste of Home. I shared it with the Executive Chef at a private country club in the hopes he could use it for a "cupcake of the week" dessert. The only problem I'm having is that the bottom sticks to the pan, so next time I'm going to trying adding a little flour after I grease it.

Reviewed on May. 13, 2010 by lisanick

This bread is also delicious with some fresh blueberries thrown in. I have also substituted the lemon for fresh orange juice and orange peel and threw in some fresh cranberries.

Reviewed on May. 11, 2010 by northwoods989

This bread is excellent. I did not have any lemon peel, so I substituted lemon extract. My husband is not a lemon lover, but he enjoys this bread. M.S. Rogers City, Mi

Reviewed on May. 11, 2010 by lililu

I loved this lemon bread it was very creamy and very tasty. The tart glaze added intensity to the all around flavor. It almost reminded me of a cream cake and not a bread.

Reviewed on May. 09, 2010 by Barb Cheney

Made it for Mother's Day. They loved it. I will be making it again.

Reviewed on May. 07, 2010 by Lori Ellen

Wow is this ever good! A good dose of fresh lemon flavor and I love the pound cake texture. Easy to make. My family was very happy I tried this. I will make as part of my daughter's graduation party buffet. Yum!

Reviewed on May. 07, 2010 by messigm

My husband loved it. Would not change a thing, it was delicious.

Reviewed on May. 07, 2010 by trudysalo

I would make this again, but I would add an additional tablespoon of lemon juice - it just wasn't "lemony" enough with two.

Reviewed on May. 06, 2010 by zucchinilady

I have a lemon tree in my side yard and always looking for ways to use them! this recipe is so good! did add 1/2 more lemon juice - take it to pot luck dinners (usually take 4 of them as it goes fast! Will go in my "favorites" - thanks for sharing

Reviewed on May. 06, 2010 by juldik

I have been making this lemon bread since 1972. We love it. Now I have my own lemon trees and I make lots of bread, freeze it and give it to neighbors.

Reviewed on Apr. 21, 2010 by airmanjonsgirl

Didn't modify a thing and it was perfect! It isn't too much lemon, not too sweet. Very tasty. Quick and easy to make too.

Reviewed on Mar. 12, 2010 by dianehut

This recipe is great, although I altered it just a little. It got rave reviews from the men I served it to warm from the oven. I added an extra tablespoon of lemon juice, 1/2 cup pecans and 1/2 cup craisins. It was delicious.