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Lemon Bread Recipe
Lemon Bread Recipe photo by Taste of Home

Lemon Bread Recipe

Read Reviews (69)
4.54 69
Publisher Photo
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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups King Arthur Unbleached 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 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.

Directions

  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 8-in. x 4-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

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.

Reviews for Lemon Bread(69)

AVERAGE RATING
   (65)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (8)
3 Star
 (4)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 12, 2014

The lemon taste was great. Not too stronge.

MY REVIEW
Reviewed Dec. 23, 2013

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!!

MY REVIEW
Reviewed Aug. 9, 2013

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!!!

MY REVIEW
Reviewed Jul. 6, 2013

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

MY REVIEW
Reviewed Jul. 6, 2013

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 or

shortening to 1 cup(doubled)

1 cup sugar to 2 cups (doubled)

2 eggs to 4 eggs (doubled)

3 Tbsp. milk

Juice from one large lemon, strained

1/2 cup sugar for lemon glaze

Rind from 1 large lemon-used the grated lemon for the lemon glaze

1-1/2 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 ingredients

1/2 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!

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