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Lemon Bread

Total Time

Prep: 10 min. Bake: 45 min. + cooling

Makes

1 loaf (12 slices)

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming
Lemon Bread Recipe photo by Taste of Home

About This Lemon Bread Recipe

If you like lemon recipes, then you're going to love this loaf of classic sweet-tart lemon bread. To get its bright citrus flavor, the recipe calls for a whole tablespoon of lemon zest—that's about two lemons' worth. After it's baked, drizzle a simple glaze of confectioners' sugar and lemon juice over the top for extra sweetness.


The recipe doubles easily so you can make one loaf for you and another to share. It tastes divine with our Luscious Blueberry Jam slathered over a slice.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 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

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine 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 until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Lemon Bread Tips

Is lemon extract the same as lemon juice?

While you’ll get bright, lemony flavor from both, lemon extract and lemon juice are not the same. Lemon extract is traditionally made by extracting oils in lemon peels that have been soaked in alcohol. It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon. Learn how to juice a lemon the easy way.

Can I use lemon juice instead of fresh lemon?

Bottled lemon juice can be used in recipes in place of fresh, especially when using it for a baked good, like in this lemon layer cake. Keep in mind, however, that preservatives are in bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, like in this lemon chicken with orzo, always opt for fresh lemon juice.

How long do lemons last?

Whole lemons keep well in the refrigerator for up to 3 to 4 weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a sealed plastic bag in the refrigerator, which could prolong their lasting power by up to a week.

Nutrition Facts

1 slice: 228 calories, 9g fat (5g saturated fat), 52mg cholesterol, 143mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 3g protein.

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