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 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!
Video
Notes
Nutrition
Updated from December 13, 2014.
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Stella says
My Sis sent me this recipe exactly one week ago. I made one that same day and then another 2 days later and now loaf #3 is in the oven! EVERYONE loves it…it is ridiculously deeeelizioso! I used limoncello in the glaze last time and will do that from now on I think. Brava Rosemary and mille grazie!
(I too wondered if the lemon cologne you mentioned in your post might have been “4711” :D)
Rosemary says
Hi Stella thanks so much, so glad you enjoyed it. I’m pretty sure the cologne was Love’s fresh Lemon.
Mary says
The best Lemon Bread ever.
This is a great recipe, and so simple to make.
Rosemary says
Hi Mary, thanks so much, we love it too! Take care.
Mary says
This is an AMAZING recipe. I am not even a fan of lemon-flavored desserts but I am now. I made this without the glaze and it was the perfect amount of sweetness, and the texture of this bread is absolutely wonderful. I have made this three or four times now and it turns out perfectly every time. My family and I are addicted! Soooo delicious!
Rosemary says
Hi Mary, thanks so much, glad you all enjoy it. Take care.
Angela says
So good and easy. I cut back on flour and sugar (I used 2c F and 1c S). Baked for one hour. I have a lemon tree, so take one guess what will be my go to recipe. Thank you for this recipe. I would appreciate recommendations on loaf pan. Mine tends to overcook the sides and bottom no matter what adjustments I make. I use a nonstick dark pan.
Rosemary says
Hi Angela, thanks so much, I have never had a problem with the bread browning too much, I use sometimes use a glass loaf pan which works well for me or , although they do recommend reducing the oven temperature by 25F. I also saw Faberware has pretty good reviews, maybe turn down the oven a bit and see if that helps, you may need to bake it longer though.
Cofy says
Can I toast this lemon tea bread, or is it like a cake and will fall apart ?
Rosemary says
Hi Cofy, it is quite moist and holds together, so you could try it.
Angela says
I was searching for a recipe like this. I’ll let you know how it came out. Interesting comment about the lemon cologne. I also loved one from back in the day called 4711.
I wonder if that’s the one you were thinking of. Regards from Goodyear, AZ by way of Philly, PA. I have relatives in Toronto, Windsor and Roma (parents born in Italia). Thank you for putting your passion to paper, so to speak. Stay healthy. Ciao ciao.
Rosemary says
Hi Angela, thanks so much, I haven’t heard of 4711 cologne. Take care.
Mary S says
I loved this recipe. I added more lemon zest and lemon juice as some others had commented. I gave for a gift so I didn’t put on the glaze as easier to cover and transport without that. Loved the dense and moist texture. I just have a question because I’m wondering about the chemistry of this. Most recipes instruct to cream butter and sugar together and this one cuts in the butter more like a pastry or biscuit recipe. How does either method affect the texture or outcome? Thank you.
Rosemary says
Hi Mary, I think if you cream the butter and sugar it will become more cake like, although you might want to add a teaspoon of baking powder. Although I have never made it like this so this is just my thought on it. Take care.
Maryann says
Can you use a 8 by 4 pan??
Rosemary says
Hi Maryann, I think that should be big enough. Let me know how it goes.
Sherry says
Made this today was so easy to make but I put more zest and added some lemon juice to the mix. It turned out beautiful! So good there is only one piece left. Lol, thank you for the recipe.
I don’t know how to post a picture of it.
Karishma says
This is SO delicious! It got polished off within a day and typically desserts last way longer at my house! I can’t seem to remember whether I’d used unsalted or salted butter – Could you help me out please? I’ve got to make this again as per popular demand at home 🙂
Rosemary says
i Karishma, thanks so much, unfortunately I don’t know what kind of butter you used, if you use unsalted just be sure to add the amount specified in the recipe, if you use salted then just add a pinch of salt. Both ways will result in the same tasting bread. Hope that helps.
Tania says
This looks so yummy!
I will make it this weekend.
Can you tell me is the calories per slice?
Rosemary says
Hi Tania, thanks so much. If you look at the bottom of the recipe it says Nutrition and there is the amount. So I calculated 12 slices from the loaf, so each slice is 291 calories. Hope that helps. Let me know how it goes. Take care.
Jennifer says
Would this work with other shaped pans, I.e. a small Bundt?
Rosemary says
Hi Jennifer, yes it should be fine, I think a 7 inch bundt pan should work. Let me know how it goes.
Cindy says
Wondering if I can substitute Cake Flour for regular flour? Pandemic has me shopping a lot less often now.
Rosemary says
Hi Cindy, yes you can it will make for a softer crumb, let me know how it goes.
Brittany says
How do you store this bread? Does it have to be refrigerated?
Rosemary says
Hi Brittany yes you can store it in the fridge well wrapped, it will keep for up to a week, at room temperature for a couple of days. It can also be frozen for up to 2-3 months. Hope that helps.
Dee says
Can you split the batter up to make smaller loaves?
Rosemary says
Hi Dee, yes you can, although the baking time will be less. Depending on how small the loaf pans are, start checking them at about 40-45 minutes.
Meera says
Hello, is this a very lemony flavour with just the zest? Would it be too much if I added some lemon juice aswell? Thank you!
Rosemary says
Hi Meera, yes that would be fine. Let me know how it goes.