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 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.
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.
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.
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.
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.
FAQs
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.
Yes you can, I would probably bake for about 20-25 minutes, more or less, start to check after 20 minutes.
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.
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.
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
Nutrition
Updated from December 13, 2014.
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Yummy and light. This was easier than loafs with butter. I added extra lemon because I love it tart. I cooked it for 30min which was perfect for my pan. Would make again for sure!
Hi Hilda, thanks so much, so glad you enjoyed it. Take care!
*PLEASE CHANGE THE FLOUR MEASUREMENT!*
(Also, American, not Amercian)
Hi Mrs. S, I am sorry but I have no idea what you mean.
I have made this Lemon Bread so many times and it is the BEST lemon bread. The first time I made it was as directed, with the glaze; however, it is so delicious on it’s own without the glaze. It bakes perfectly every time and freezes very well. I always have lemons in my fridge so it’s my go to recipe when I feel like baking. My husband loves this lemon bread. I have also brought this bread to friends’ homes and it’s always a winner. In the summer months, I will make this and serve it like a pound cake with fresh berries. It’s a simple bread to make but exceptionally delicious. Thank you, Rosemary, for a wonderful recipe.
Hi Nancy, thanks so much and you’re welcome, so glad you like it and your friends also. Take care and have a great week!
Hi Rosemary. Thank you so much for sharing your recipe for the homemade lemon loaf. I have made it three times now and it is delicious. But, I have one question. Each time I make it it comes out heavy and rather dense. Is it supposed to be like this or perhaps I’m doing something wrong. It taste wonderful like this. I’m just wondering is it supposed to be lighter and fluffier?
Hi Marinda, thanks so much, glad you like it and yes it is denser and isn’t fluffy. Take care!
Fabulous recipe I love it.
Thank you
Five star
Hi Natalie, thanks so much, glad you liked it. Take care and have a great weekend!
I just made this. The only thing I changed was that I doubled the portion of syrup. No regrets! It’s yummy and it would go great with butter, citrus marmalade, and a nice cup of tea.
Hi Melanie, thanks so much, so glad you enjoyed it. And yes more syrup is a great idea. Take care!
Hi Rosemary! Thanks for this great recipe! I was looking for something in a lemon loaf without using a mixer. My poor old puppy has become afraid of my Kitchenaid after way too many years! Lol! So, I try to limit it’s use. This recipe was perfect! I doubled it, and made 4 loaves in 8×4 pans. My neighbors are very happy today! As is, my little guy! Mille grazie! Buon Natale!
Hi Lydia, thanks so much, aww your poor puppy, glad I could help! Take care!
Hello,
Just curious if you happen to use an Italian flour versus the American all purpose flour? I keep reading that the flours made in Italy and in most of Europe are much healthier for us.
Thank you very much.
Hi Joyce, to tell the truth the difference is mainly the type of wheat that is used, Italian flour uses a soft wheat whereas American wheat is a hard red wheat, this makes a flour with more gluten and more protein. I mainly use an Italian “Manitoba” or a 0 flour much like American all purpose, since it has a higher protein it keeps my cookies from spreading and is perfect for pizza and bread also. I use a 00 or cake flour for my cakes which will produce a softer more tender cake. Also Europe is also quite regulated in regards to genetically modified ingredients and they are probably illegal in most of Europe, also preservatives in foods are less, sprays and pesticides are probably used less. Fresh bread is just that, good the day it’s made, the next day it’s bruschetta! So when you get right down to it it probably is. Hope that helps. Take care!
Best lemon bread I’ve ever made and at least 3 people from work want the recipe!
Hi Janice, thanks so much, so glad you enjoyed and 3 people at your work. Take care and have a great weekend.
Hello dear lady
I just wanted to say ,,to you,,i enjoy your beautiful recipe so much,,especially your cakes they are simply perfect !!God Bless
Joanne .
Hi Joanne, thanks so much, so glad you enjoy the recipes. God bless you too! Take care.
I made this today, and it was WONDERFUL! The reverse creaming made the texture so velvety, and I just love the perfectly lemony flavor. Five stars!
Hi Jennifer, thanks so much, so glad you enjoyed it. Take care and have a great week.