Best Homemade Lemon Loaf
Best Homemade Lemon Loaf, is a delicious moist sweet bread recipe. Made with fresh lemons and a simple lemon glaze. No beaters necessary, just a couple of bowls and utensils! The perfect snack, dessert or even Breakfast 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 young woman there was a lemon cologne my friends and I would wear, I loved it. Just wish I could find it again!
Recipe Ingredients
- Flour
- Baking powder
- Salt
- Sugar
- Butter
- Zest
- Eggs
- Milk
Glaze
- Juice
- Sugar
How to make the Lemon Loaf
Pre-heat the oven and grease a loaf pan.
In a large bowl whisk together the flour, baking powder, salt and part of the sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
In prepared loaf pan add the batter and bake until tooth pick comes out clean. Cool in the pan then move to a wire rack to cool completely.
In a small pot add the lemon juice and sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the cooled or even warmish bread.
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. Every time I make this recipe I get asked for it, Lemon Loaf is one of my sister-in-law’s favourites.
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 fork or pastry blender, (or your clean fingers will do to make the coarse crumbs, and a wooden spoon or spatula for mixing.
Substituting a Lemon Glaze for the Lemon Syrup
The delicious lemony syrup is the perfect addition to this loaf, but if you prefer you can substitute with a simple lemon glaze. Mix together 1 cup of powdered sugar, 1 – 1 1/2 tablespoons of lemon juice and 1 tablespoon or milk or cream.
You want the glaze to be on the thick rather than thin. So you should start with 1 tablespoon of juice and go from there.
Gluten free flour
For GF version, a reader told me she uses King Arthur Measure for Measure Gluten-Free Flour.
“It’s just as good as regular flour. I let the batter sit for ten minutes to allow the flour to absorb the moisture. It may need a few minutes less to bake”.
In my opinion this is one of the most delicious Lemon Loaves I have ever tried and I hope you think so too. Enjoy!
More Lemon Recipes you may like.
- Lemon Cheesecake Squares
- Italian Lemon Crostata
- Italian Fresh Cream Lemon Cake
- Easy Lemon Squares
- Tablespoon Italian Lemon Cake
Best Homemade Lemon Bread
Ingredients
- 1 tablespoon grated lemon zest (approximately 1 lemon)
- 2¼ cups all purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt*
- 1¼ cups granulated sugar
- ¾ cup butter softened*
- 3 large eggs
- ¾ cup milk (whole or 2% milk)
*If you use salted butter then use a pinch of salt.
LEMON SYRUP
- 4 ½ teaspoons lemon juice
- 2 tablespoons granulated sugar
Instructions
- Pre-heat oven to 350° (180° celsius), grease and flour a 9×5 inch loaf pan.
- In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
- In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 – 20 minutes then move to a wire rack to cool completely.
LEMON SYRUP
- 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 cooled or even warmish bread. Enjoy!
Notes
What does stir just until moistened mean?
Mix just until moistened means to combine the dry ingredients and the liquid ingredients just until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. I stir 15-16 times only and it always turns out perfect.
Can I substitute the lemons?
If you wish you could substitute with either limes, oranges or even mandarines. Do use fresh rather than bottled they make a big difference in taste.Can I make muffins instead of a loaf?
Yes you can, I would probably bake for about 20-25 minutes, more or less, start to check after 20 minutes. Mix just until moistened means to combine the dry ingredients and the liquid ingredients just until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. I stir 15-16 times only and it always turns out perfect.Substitute for the lemon syrup
The delicious lemony syrup is the perfect addition to this loaf, but if you prefer you can substitute with a simple lemon glaze. Mix together 1 cup of powdered sugar, 1 – 1 1/2 tablespoons of lemon juice and 1 tablespoon or milk or cream.How to store the lemon bread
To store the bread, wrap the completely cooled bread well in plastic wrap, it will keep for up to 2-3 days at room temperature or up to 7 days in the fridge. To freeze it, wrap the completely cooled bread in plastic wrap and place in a freezer safe bread. If you freeze it glazed, let the glaze harden before wrapping. It will keep for up to 3 months in the freezer.Nutrition
Updated from December 13, 2014.
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If you are really wanting the taste of lemon, its right here! This was amazing. Followed recipe just as stated–even doubled it and it was fantastic!
Thank you!
Hi Debbie, thanks so much, so glad you enjoyed it. Take care!
The first time I made this recipe, it was such a hit I had to make it 2 more times the very same day. It is an easy and delicious bread especially for lemon lovers. I bring it to gatherings & events and it is always received with oohs & aahs.
I have also made lemon drop cookies, Italian lemon cookies, & lemon muffins numerous times. All delicious & a lemon lover’s dream.
Thanks so much for sharing these wonderful recipes. mmm I think I need to go make a lemon bread right now! lol
Take care & be well.
Hi Fran, thanks so much, so glad you enjoyed the recipes. Take care!
How long does the bread have to cool before you can put the icing on?
Hi Talia, it should be completely cooled, a couple of hours should be enough time. Take care.
Really delicious and easy to make. I added 30g grated ginger to lemon zest and another teaspoon of same to syrup along with tablespoon sultanas.
Magic:) Thanks for a fabulous recipe.
Hi Jane, thanks so much and great idea adding some ginger. Take care!
Can I use oil instead of butter
Hi Natalie, yes you can. It will probably change the texture and flavour a bit. Use 1/2 cup + 1 tablespoon of oil instead of 3/4 cup butter. I hope you enjoy it. Take care!
I have made this many times now. It is a friend and family favorite. I just baked up 18 loves for Christmas gifts. I now add fresh blueberries to it. so yummy!
Thank you Rosemary!
Hi Katie, thanks so much, great idea adding the blueberries! Take care.
I made this tonight and it’s excellent. I enjoy most things lemon. This and a cup of coffee, great pairing.
Hi Bob, thanks so much, so glad you like it. Take care!
This is so good. First batch was a loaf, second batch I made mini loaves and shared them with friends. So very good thanks for sharing the recipe
Hi Linda, thanks so much, so glad you enjoyed and your friends. Take care!