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Lemon Bread

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    1 loaf (12 slices)


  • 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


  • 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.
  • 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 3-4 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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Average Rating:
  • Samantha
    Jul 28, 2020

    Super moist and fluffy. Absolutely delicious. I will be using this recipe moving forward!

  • Jemima
    Jun 25, 2020

    Amazing, so soft and tender definitely making again ????

  • Lisa
    Jun 7, 2020

    Everyone loved it! Moist and lemony!!

  • sobayxser
    May 8, 2020

    Super easy to make and so tasty! It was perfect to use for the base a strawberry or blueberry shortcake. A real winner!

  • Christian
    May 5, 2020

    it tastes so good and has the perfect combo of sweat and savory

  • Angel182009
    Apr 26, 2020

    This bread was full of flavor and super simple to make. It was a great addition to my family's Easter dinner.

  • grampto3girls
    May 13, 2019

    Fantastic bread. However, I use a 9X5 pan and use vegetable oil instead of butter. I also do not make a 'glaze', but add sugar to remaining lemon juice. When bread is thoroughly done, but still warm, I poke holes in the bread and pour the syrup over it. Let cool, turn on to plastic wrap right side up, and let cool.

  • Jeanne
    Jan 22, 2019

    Delicious made exactly as instructed using Meyer lemons. Texture was denser than a regular cake but less dense than a pound cake. It was delightful.

  • Rosslyn
    Dec 25, 2018

    It is Christmas 2018 and I just made this lovely, "easy peezy" lemon bread for a friend who'd helped me with something several months ago. Her hubby said it was "better than the one she makes ;" I have yet to actually taste it myself!

  • Amy
    Mar 25, 2018

    I was not impressed with this recipe. The cake was dry, even with baking for 5 minutes less than the suggested bake time. The flavor was blah. Won’t be making this one again.