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Lemon Bread Recipe
Lemon Bread Recipe photo by Taste of Home

Lemon Bread Recipe

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4.5 73
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 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 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

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

AVERAGE RATING
   (71)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (9)
3 Star
 (5)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 13, 2015

"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!"

MY REVIEW
Reviewed Dec. 29, 2014

"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"

MY REVIEW
Reviewed Aug. 16, 2014

"Love this recipe. I have also made it with oranges instead of lemon. Just as yummy."

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