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Lemon Bread


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


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and zest. 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 in the center comes out clean.
  • 3. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.

Nutrition Facts

1 slice: 171 calories, 7g fat (4g saturated fat), 43mg cholesterol, 113mg sodium, 26g carbohydrate (16g sugars, 0 fiber), 2g protein.


Average Rating: 4.512195
  • 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.

  • Eileen
    Mar 2, 2018

    I rated this recipe a 3 because I had to make a change. I used orange zest instead of lemon because I was out and I made a few mini cakes instead of the large loaf. My family loves the flavor and I love the recipe because it is so easy to make, it is a keeper for sure!

  • J. Glen
    Dec 31, 1969

    I used orange extract and it was excellent.

  • Jonathon
    May 16, 2017

    I have made this bread 3 times now and it's wonderful. My only addition is that I added a box of lemon pudding. I think puts it over the top!!!!

  • 14Geraldine
    Mar 19, 2017

    Love this bread. Easy to make and bake. Baked it in my round stoneware pan. I tweaked the recipe a bit by adding 4 tsp of lemon zest to the batter. I love the taste of lemon in bread. I did not make the glaze, saving on some calories. I thought it was a bit too sweet for my liking, so next time I will drop the sugar to 3/4 cup.

  • justmbeth
    Mar 5, 2017

    Quick and easy to make. Lemon flavor wasn't overpowering and bread was moist. A bit on the sweet side. I used an 8.5x4.5 pan and had to cook about 15-20 min longer than specified because the center was not solidified but I loosely covered in foil on the last 10 minutes so the outside would not over brown.

  • Tranna
    Feb 26, 2016

    Excellent recipe! The lemon bread turned out to be so wonderful and difficult to stop eating. My husband, who generally doesn't eat many sweets, really enjoyed this and kept saying how good it is. In fact, he started out to just have a bite of my slice and 1 1/3 slice later he was done with his "bite"! I grated a little too much lemon peel, so I just threw it into the glaze. I definitely plan to make this again and try it with some of the reviewers variations!

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