Lemon Bread Recipe
- 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
- 1/2 cup confectioners' sugar
- 2 tablespoons lemon juice
- 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).
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.
Reviews for Lemon Bread
"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!"
"I liked the recipe but am thinking of adding strawberries just to change it up next time"
"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."
"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."
"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!"
"I used this recipe to make muffins for my kids & latch-key kids to enjoy when they got home from school! They frequently requested it. Other than making muffins instead of bread & reducing the sugar to 3/4 cup, the only other change I made is not using the glaze because it got the kids' hands sticky. When I've made it for adults, I do use the glaze & it's delicious. It has wonderful, tangy lemon flavor!"
"This amazing recipe was delicious!!! The lemon flavor was present and the texture was spot-on! My only complaint is that the edges on my lemon bread burnt a little"
"Love this recipe. I have also made it with oranges instead of lemon. Just as yummy."
"OMG!!!!This quickbread was just bursting with lemon flavor. I didn't change a thing nor would I. Bravo. In fact I'm going to use the glaze for some sugar cookies with sprinkles I think they will be delicious."
"The lemon taste was great. Not too stronge."
"AMAZING!! My family enjoys lemon so we LOVE this recipe! Truly a quick bread, the longest part is grating the lemon peel!!:) Making these for Christmas gifts this year for my grandmother and great grandmother along with a hand-knitted dishcloth! I'm sure it will be a big hit!!"
"Wonderful recipe and easy!! I followed this exactly, but did add a bit of lemon zest to the glaze, and also put the glaze over it while it was still warm. Very good!!!"
"A post script: I drizzled the lemon glaze over the baked bread before allowing the bread to cool 10 minutes! When I added my eggs to creamed sugar & butter or shortening, I added the 3 Tbsp. milk-if using 2 eggs, you can decrease this amount to about 1 Tbsp. + 1-1/2 tsp. milk!delowenstein"
"thank you for sharing this recipe, Kathy!Actually, I have used this recipe recently-the first time, I'd used the single recipe; then I doubled it. I DID make adjustments to suit my tastes as I have a very similar recipe for lemon bread from 1975!Here are my adaptations: 1/2 cup butter orshortening to 1 cup(doubled)1 cup sugar to 2 cups (doubled)2 eggs to 4 eggs (doubled)3 Tbsp. milkJuice from one large lemon, strained1/2 cup sugar for lemon glazeRind from 1 large lemon-used the grated lemon for the lemon glaze1-1/2 cups all-purpose flour to 3 cups(doubled)1-1/2 tsp. baking powder to 1 Tbsp. (doubled)1 tsp. salt if recipe is doubled; 1/2 tsp. in just using single ingredients1/2 cup milk to 1 cup if recipe is doubled: NOTE: I soured my milk so that the bread would be more moist-I use 1 Tbsp. vinegar for 1 cup milk, 1-1/2 tsp. vinegar for 1/2 cup milk.I added 1/2 cup chopped pecans or walnuts to the grated lemon rind! I kept that mount the same! I used three 8-1/2x4-1/2" loaf pans, greased and floured, for the doubled recipe and for single recipe, I used at least two 7-1/2x3/1/2" greased and floured loaf pans! Time was kept the same! I combined the strained lemon juice with 1/2 cup sugar for the doubled recipe and about 1/4 cup sugar for single recipe. I cooled breads in pans 10 minutes, then turned out to cool on wire racks completely. I'd baked the lemon bread, doubling it for friends who are fans of this bread! I used to sell my lemon breads and they were among my best customers! This bread doesn't last long!"
"I love anything made with lemon, this lemon bread is a wonderful dish to make especially when you want something special."
"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."
"Did not rise - not like a pound cake - very sweet - I thought I followed recipe carefully"
"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!"
"I poked holes in top with toothpick before covering with glaze. It was yummy!"
"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!!"
"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."
"I unintentionally doubled the lemon juice - will do it again:) Wonderful texture and flavor."
"Loved the texture, but not so much the glaze. Will make again adding blueberries to the batter and leaving out the glaze."
"Nice flavor and easy to make - family loved it!!!!"
"Really fast and yummy. Stores well."
"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"
"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!"
"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!"
"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."
"the ladies at the salon loved it!"
"This was a great recipe! Everyone loved it!"
"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.."
"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!"
"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"
"Line pans with parchment paper...add blueberries for extra flavor. Good baked in mini-muffin tins."
"I'm not usually a huge fan of lemon flavor but this was so good and light tasting. I will be making it again."
"Excellent and very tasty recipe. Everyone I served it to asked for seconds."
"Great Lemon flavor, yet light texture."
"Have made this three times in the past month, only to get asked for the recipe each time. Just enough lemon flavor."
"This was an easy and delicious recipe! Always love recipes from scratch. ; ) Karen from Thermopolis.."
"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!"
"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."
"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!"
"good without topping. reduce cooking time"
"very easy, dough tastes good so far and may not need the topping"
"very easy, dough tastes good so far and may not need the topping"
"It was ok. Very moist but should have just made a pound cake to start with."
"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!"
"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."
"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."
"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!"
"I had some extra lemons to use and found this recipe. I added some poppy seeds to the batter and it was delicious!"
"Very tasty and moist. I did add 1\2 tsp. lemon extract."
"My five year old loved making this with me. and we used organic whole wheat all purpose flour and it was still amazing."
"I didnt think it tasted that great. Mine didnt turn out mosit"
"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."
"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"
"From a family of picky eaters this went quick. Increased the lemon but otherwise followed recipe and turned out great"
"Great recipe I have made it twice thank you!"
"I used Meyer Lemons and the whole family really liked it."
"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."
"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."
"This bread is so delicious, & it was a hit with all my friends."
"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."
"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."
"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"
"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."
"Made it for Mother's Day. They loved it. I will be making it again."
"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!"
"My husband loved it. Would not change a thing, it was delicious."
"I would make this again, but I would add an additional tablespoon of lemon juice - it just wasn't "lemony" enough with two."
"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"
"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."
"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."
"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."