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.
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Linda says
This is delicious! I did get a bit heavy handed with the lemon rind because more is more.
Rosemary says
Hi Linda, thanks so much, and yes more lemon rind doesn’t hurt. Happy New Year.
Bridget says
LOVE’S Fresh Lemon Cologne or Body Mist was my favorite….is that the one you liked too?
Rosemary says
Hi Bridget, yes that’s the one! Happy New Year.
Rosslyn Picton says
The recipe calls for flour, all purpose, or pastry. I am unclear?
Thanks so much!
Rosemary says
Hi Rosslyn, all purpose flour is what I use for this recipe. I hope you enjoy it.
Merryn says
The Lemon bread is just lovely ….I baked several loaves and am giving them to my neighbors for christmas gifts….
When it was finished baking I took a skewer and poked a few larger holes in the top of the bread and poured the glaze into the holes and brushed the rest over the top
It really is a lovely bread …wonderful with a cup of coffee or tea ….
If anyone is reading this ….at least try this recipe, I would truly doubt you will be dissapointed
Thank you Rosemary
Merryn
Rosemary says
Hi Merryn, thanks so much, good idea with poking the holes. Merry Christmas.
Helene Husenita says
Can you use either buttermilk or coconut milk in place of regular milk? I haven’t made yet. Just came across this
Rosemary says
Hi Helene, I have never made it with either but I think coconut milk would definitely work and probably buttermilk also. Let me know if you try it.
Cindy Artino says
So easy and so delicious
Rosemary says
Hi Cindy, thanks glad you enjoyed it. Take care.
Autumn L. says
Pretty good, but didn’t carry the lemon flavor I wanted. May had some additional zest next time or a dash of lemon extract. I added blueberries to mine. Made two loaves. One loaf had quite a bit of blueberries and it was throughout the bread. Second loaf less blueberries and they sunk. I have a friend that is a chef and she recommended coating blueberries lightly in flour to prevent them from sinking to the bottom of the bread. Will try again with the lemon zest/extract changes.
Dina says
T tasted the batter before putting it in the oven and there was almost no taste of lemons. I added the juice of one lemon….. still not enough so I added another one. That made it a little more liquid. Now it’s in the oven and we’ll see what comes out. By the way, isn’t it a good idea to sift the flour and baking powder?
Rosemary says
Hi Dina, I guess you really like lemon flavour. Whisking the ingredients is sufficient, it’s a quick way of sifting. Hope you liked it.
Anne says
This looks delicious. Do you store it in the refrigerator?a
Rosemary says
Hi Anne, thanks so much, if your home is warm then yes I would store it in the fridge, if not it is good at room temperature for a few days.
Cheryl says
How to make the lemon bread more moist? 🙂
Rosemary says
Hi Cheryl, it is definitely a moist bread, you are probably baking it too long.
SuzP says
The bread has good flavor, but I too made mini loaves and baked for 25 min. It was very dense and dry?
dorothy greatrex says
this is the recipe I lost many years ago this will make very many people extremely happy,thank you
Rosemary says
Your welcome Dorothy, glad you found it.
Xo says
Can blueberries be added to this?
Rosemary says
Hi Xo, I don’t see why not, although I would start with 1/2 cup to see how it goes. Let me know.