Lemon Bread Recipe

4.5 79 77
Lemon Bread Recipe
Lemon Bread Recipe photo by Taste of Home
Publisher Photo

Lemon Bread Recipe

Read Reviews
4.5 79 77
Publisher Photo
I often bake this sunshiny-sweet bread when company's due. It has a pound cake-like texture. —Kathy Scott, Lingle, Wyoming
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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

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  • 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. Yield: 1 loaf (12 slices).
Originally published as Lemon Bread in Taste of Home February/March 1995, p45

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Reviews forLemon Bread

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Jonathon User ID: 9169101 266015
Reviewed 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!!!!"

MY REVIEW
14Geraldine User ID: 8944812 263651
Reviewed 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."

MY REVIEW
justmbeth User ID: 1196484 262081
Reviewed 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."

MY REVIEW
Tranna User ID: 8634882 244501
Reviewed 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!"

MY REVIEW
tin76 User ID: 8704932 242113
Reviewed Jan. 19, 2016

"I liked the recipe but am thinking of adding strawberries just to change it up next time"

MY REVIEW
Zippinzeba User ID: 7168787 233420
Reviewed Sep. 25, 2015

"There is not enough lemon taste. So I added King Arthur Flour's Lemon powder which gives give it a wonderful tangy lemon flavor to anything you bake."

MY REVIEW
BathtubNinja User ID: 6359529 224671
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
greatwithoutgluten User ID: 6330173 222819
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
Sue Zappa User ID: 1094741 222680
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
lilythebaker User ID: 8189280 216305
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"

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