Lemon Bread Recipe
Lemon Bread Recipe photo by Taste of Home

Lemon Bread Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup 2% milk
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons lemon juice

Nutritional Facts

1 slice: 171 calories, 7g fat (4g saturated fat), 43mg cholesterol, 113mg sodium, 26g carbohydrate (16g sugars, trace fiber), 2g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).
Originally published as Lemon Bread in Taste of Home February/March 1995, p45

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Reviewed Feb. 26, 2016

"Excellent recipe! The lemon bread turned out to be so wonderful and difficult to stop eating. My husband, who generally doesn't eat many sweets, really enjoyed this and kept saying how good it is. In fact, he started out to just have a bite of my slice and 1 1/3 slice later he was done with his "bite"! I grated a little too much lemon peel, so I just threw it into the glaze. I definitely plan to make this again and try it with some of the reviewers variations!"

Reviewed Jan. 19, 2016

"I liked the recipe but am thinking of adding strawberries just to change it up next time"

Reviewed Sep. 25, 2015

"There is not enough lemon taste. So I added King Arthur Flour's Lemon powder which gives give it a wonderful tangy lemon flavor to anything you bake."

Reviewed Apr. 11, 2015

"I was hoping this would taste like lemon pound cake, but it just tastes like ..cake. Nothing special compared to any other lemon cake, even a doctored up box mix. The glaze is too sweet, if I was going to use it I'd cut the amount in half overall. My toddler tasted the outside of the cake with the glaze and wouldn't bother trying the rest it was too much."

Reviewed Mar. 15, 2015

"This was such an easy quick recipe. The flavor is light and tangy. I made this into gluten free muffins by using gluten free flour instead. These are great for a special treat. I will be making them again!"

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