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This lemon bread has amazing lemon flavor, not too sweet, and just the right amount of amazing of lemon goodness.
Why You’ll Love This Recipe
When it comes to sweet breads I usually make banana bread. It may be because I have the BEST banana bread recipe ever but now I have another great option, lemon bread.
This lemon loaf recipe is not too sweet, tart or heavy. The glaze you pour over the warm baked bread is the best part. After sharing it with a friend recently she called to let me know that she comes from a family of amazing bakers and that this was the BEST lemon bread she had ever had.
Ingredients Needed
- Sugar, granulated
- Butter, salted but if using unsalted just add in a pinch more salt.
- Milk, whole milk or 2 %
- Eggs, I always buy large eggs
- Flour, unbleached all purpose flour is my preference
- Salt
- Baking Powder
- Lemon, fresh lemon juice is best. You will use the juice and the zest.
How to Make Lemon Bread
- Line your pan with parchment paper to easily remove your bread from the pan, you don’t want any of the goodness to stick to the pan. If you don’t have parchment paper use my favorite baking spray.
- Cream together butter and sugar in a bowl or a stand mixer. Add in milk, eggs and lemon zest.
- Mix together dry ingredients and add wet ingredients into the flour mixture. Stir until just combined.
- Pour into a greased or parchment lined 9.5 x 5 inch loaf pan and bake at 350 for 1 hour.
- After cooling in the pan for 10 minutes, remove bread to a wire rack.
- Combine 2/3 cup of powdered sugar with enough fresh squeezed lemon juice to get a nice runny consistency as pictured below. This is not a frosting but more of a lemon syrup that will absorb into the bread.
- Pour lemon glaze over the bread when it is hot and just out of the oven. Be sure to cover the whole surface of the bread. The glaze is the best part!!
- Cool completely in the pan and then remove. Slice and enjoy.
Tips from leigh Anne
- Don’t over mix your batter. Mix just until the dry ingredients are all incorporated. Over mixing can cause the bread to become tough.
- Don’t over bake or under bake. To make sure your bread is cooked all the way through poke a bamboo skewer in the middle of the bread. If it is still gooey, bake for a few more minutes. If the top and edges of your bread are starting to get too brown before the middle is done, cover the top of the bread with foil and bake a few more minutes or until the bread is done in the center.
Frequently Asked Questions
Can I use orange juice instead?
Absolutely, you can use any citrus in place of the lemon.
Can I make this in mini loaf pans?
You can but you will need to adjust the bake time. I would recommend start checking at 45 minutes. A toothpick should come out clean. You should be able to get 3 mini loaves (depending on size of mini loaf pan.)
Can I freeze lemon bread?
It freezes beautiful. Wrap cooled bread in plastic wrap and then in foil. It will keep in the freezer for up to six months.
Can I use lemon extract instead of lemon juice?
For this recipe you really need a lemon as you will use the zest in the bread and the juice in the glaze.
How Long Will Lemon Bread Last?
Stored in an airtight container it will keep for 4-5 days. Store at room temperature. It tends to dry out if kept in the refrigerator. See below for freezing directions.
For more delicious bread recipes try these:
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Lemon Bread
Ingredients
Bread:
- 1 cup sugar
- 6 Tbsp. soft butter
- ½ cup milk 2% or whole milk
- 2 eggs
- 1 ½ cups flour
- ¼ tsp. salt
- 1 Tbsp. Baking powder
- Grated rind of one lemon
Glaze:
- 2/3 cups powdered sugar
- Juice of one lemon
Instructions
Bread:
- Cream together butter and sugar. Add in milk, eggs and lemon zest.
- Mix together dry ingredients and add into wet ingredients. Stir until just combined.
- Pour into a greased or parchment lined 9.5 x 5 inch loaf pan and bake at 350 for 1 hour
Glaze:
- Mix together sugar and lemon juice and then pour on top of bread while warm and still in the pan
- Let cool in the pan and then remove
Tips & Notes:
- Don’t over mix your batter. Mix just until the dry ingredients are all incorporated. Over mixing can cause the bread to become tough.
- Don’t over bake or under bake. To make sure your bread is cooked all the way through poke a bamboo skewer in the middle of the bread. If it is still gooey, bake for a few more minutes. If the top and edges of your bread are starting to get too brown before the middle is done, cover the top of the bread with foil and bake a few more minutes or until the bread is done in the center.
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Nutrition Facts:
Joanne Siemens says
Delish! I reduced the sugar to 3/4 cup and it as delicious!
Wendy says
Thank again Leigh. Great recipe, I bake small batch using your print function to measure. I don’t have lemons at home, so Orange instead. It turns out to be crispy skin and soft texture. Yummy !! Can’t wait to try other recipes from your website. You are great cooking mentor !!!
Vivian Brickell says
That looks amazing
Peyton Procaccini says
Hi, made ur lemon bread, and taste is wonderful!! However, the bread absolutely sank in the middle, and in going back thru ur recipe, did u mean to put 1 TABLESPOON of baking powder??? I think maybe it should be 1 TEASPOON??? I’m thinking too much leavening might have been my problem.