Show Subscription Form




Lemon Bread Recipe
Lemon Bread Recipe photo by Taste of Home

Lemon Bread Recipe

Read Reviews
4.5 72
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
   (70)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (9)
3 Star
 (4)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

MY REVIEW
Reviewed May. 22, 2014

"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."

Loading Image