Best Homemade Lemon Bread, a delicious moist, Lemon Loaf Recipe. Made with fresh lemons and a simple lemon glaze. The perfect snack, dessert or even Breakfast Bread.
Homemade Lemon Bread
Now that I cookie baked myself out, I thought there’s more to Christmas than just cookies and bars. So I want to share one of the most delicious and requested quick breads I have ever eaten or made.
How to make the Lemon Bread
- Whisk together flour, baking powder, salt and a portion of the sugar.
- Then add the softened butter and mix until you have a coarse crumb mixture.
- Stir in the lemon zest.
- In another bowl beat the eggs slightly then add the milk and mix until combined.
- Pour into the flour mixture and stir just until combined (about 18 stirs)
- Pour into loaf pan and bake for approximately 1 – 1 1/4 hours.
- Let cool completely before drizzling with the lemon syrup.
Lemon Bread. I love lemons. I love the smell of lemons, I love the taste of lemons, anything lemon is fine by me.
When I was a kid there was a lemon cologne we used to wear, I loved it, just wish I could find it again. This Easy Lemon Bread Recipe is a simple, easy and really good loaf that tastes so yummy.
It doesn’t even need a heavy icing because the light lemon syrup is the perfect finish. I can say I have been making this bread for over 20 years.
In my opinion it is the Best Lemon Bread Recipe Ever.
Every time I make this recipe I get asked for it, Lemon Loaf is one of my sister-in-law’s favourites.
I usually make two and take one to her, she tells me it sure doesn’t last long in their house. I can assure you it doesn’t last long in mine either.
Best Homemade Lemon Bread is perfect as a breakfast bread or even with afternoon tea. It is so easy to make, no need for beaters, it is very much like making muffins.
All you need is a pastry blender (I usually use a fork) and a fork or wooden spoon for mixing.
That delicious lemony glaze is the perfect addition to this loaf, no need for any kind of icing and the tangy sweet taste is just what you need. You know it and I know it. Just remember it’s Christmas, so eat now and worry about it later.
I think that is why I always adored Scarlet O’Hara, she had the right attitude, “Tomorrow is another day”. Enjoy!
More Lemon Recipes you may like.
Italian Fresh Cream Lemon Cake
Toasted Coconut Lemon Ice Cream
Best Homemade Lemon Bread
Ingredients
- 1 tablespoon grated lemon zest (zest from 1 lemon)
- 2 1/4 cups all purpose flour (285 grams)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt*
- 1 1/4 cups granulated sugar (250 grams)
- 3/4 cup butter softened* (155 grams)
- 3 eggs (large)
- 3/4 cup milk I used 2%) (180 grams)
*If you use salted butter then use a pinch of salt.
GLAZE
- 4 1/2 teaspoons lemon juice (I used 1 medium lemon)
- 2 tablespoons granulated sugar
Instructions
- Pre-heat oven to 350° (180° celsius), grease a 9x5 inch loaf pan.
- In a large bowl whisk together flour, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add eggs and beat lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
- In prepared loaf pan add the batter and bake for 1 - 1 1/4 hours (or until tooth pick comes out clean). Cool then move to a wire rack.
GLAZE
- In a small pot add the 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the bread. Enjoy!
Notes
Nutrition
Updated from December 13, 2014.
Pin it for Later
.
Margaret Lyon says
Made this bread today but used mini loaf pans.
1 regular loaf pan recipe makes 3 mini loafs.
Also for the mini loaf pans 350 degrees and cook for 45 minutes.
Rosemary says
Hi Margaret, thanks so much and thank you for letting me know about the baking time. Happy Holidays!
Della Mattthews says
The bread is most delicious! It was a hit at our house and gave some to my sister’s family also. Needless to say, they loved it too. Have my second loaf in the oven. The glaze is, like the saying, like the icing on the cake! Thanks for the recipe.
Rosemary says
Hi Della, thanks so much, so glad everyone enjoyed it. Have a great week.
Het says
Hello Rosemary, i would like to bake them in mini loaves. How long should i bake them for? Thank you.
Rosemary says
Hi Het, I would say about 25 minutes, this is based on a jumbo muffin size, although start checking after 20 minutes, if it starts to brown too much, cover with foil until it’s baked. Hope that helps.
Brandie says
Lovely, light and fluffy loaf
Rosemary says
Thanks so much Brandie, glad you enjoyed it. Have a great weekend.
Monica says
I’m so sorry, I read the instructions again, like the 30th time. I saw where it said to add the lemon zest. Truthfully, by husband pointed it out to me because I still didn’t see it.
Rosemary says
Hi Monica, nothing to worry about, happens to me too many times! Have a great weekend.
Catalina says
I followed the recipe, and I watched the video. But my bread came out dry, and not moist at all. I must have done something wrong. There are two things that I can think of that could have possibly affected my bread: I could not find my loaf pan so I used a bundt pan; and maybe I baked it too long. I baked it for an hour. Maybe I’ll try it again when I find my loaf pan.🤷🏻♀️
Rosemary says
Hi Catalina, I am pretty sure you baked it too long, a bundt pan is not as deep as a loaf pan so it would need less time to bake. 🙂
Carla Clayton says
This is a wonderful recipe!
For my family I veganized it, which was very simple. Instead of eggs I used aquafaba powder and water, and used miyoko’s plant based butter.
I also tried adding some toasted coconut, which excellent.
Whatever you do, don’t skip the glaze!
Thank you so much for posting, this is so great.
Rosemary says
Hi Carla, thanks so much, and thank you for letting me know the vegan alternative. Have a great week.
Maryam says
Hi,
I love this recipe as a bread however i was wonderjng if i made this in a round pan would it be okay?
I have a 9 inch pan and 7 inch pan…which one would be suitable?
Rosemary says
Hi Maryam I have made it with a round pan also, I would use the 7 inch pan, I think the 9 inch is too big and it would come out too thin. Let me know how it goes.
Margaret Lyon says
Can you add more lemon zest?
I made it and it turned out great.
Also is this something that can be freezed?
Rosemary says
Hi Margaret, yes you can add more zest if you want. Glad you enjoyed it. Take care.