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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This looks delicious ! I too remember lemon cologne . I think mine was by the same company that made Loves Baby Soft cologne
Hi Shelley, thanks and yes I think it was the same company. 🙂
I just made this Lemon bread for our family reunion breakfast and it is DELICIOUS!! It was pretty easy to make, too.
Hi Linda, thanks so much and glad it was enjoyed. Have a great week.
Very good
It’s great and so versatile! I’ve made it three times in the past week (lots of lemons to use from the backyard). Everyone has loved it and several asked for the recipe. I added lemon juice, reduced the sugar and baked for 55 min. I also tried a divine lavender version with ground lavender and vanilla. Next I want to figure out how to make it green for St Patrick’s Day (green tea? lime?). Thanks for the recipe!
Hi Sharon, thanks so much, so glad you enjoyed it. Great idea with the lavender. Have a great weekend.
I made this on Saturday. So delicious and easy. Will definitely make it again.
Thank you Rosemary
Hi Anne, thanks so much, so glad you enjoyed it. Have a great week.
How about adding a level teaspoon of matcha powder.
Hi Chantal, I have never used matcha powder so I can’t say. 🙂
Going to try this tomorrow. Hope it’s good as all of the comments indicate.
If you Google lemon cologne, there are MANY to choose from!!
Hi Wendy, I hope you enjoyed it. Yes I have to find a good one. Have a great weekend.
I made this bread yesterday. I found out I didn’t have a lemon so I used an orange instead. It was fabulous! My husband loved it and wants me to make another one today.
Jane in Sparta, MI
Hi Jane, great idea and yes orange works well too. So glad you both enjoyed it. Have a wonderful Sunday.
So I somehow accidentally left the milk out of this recipe. Could have been the two screaming toddlers. Anyway, even though the cake doesn’t look as pretty as the picture, I can’t stop eating it! It is seriously amazing. I can’t wait to make it again (WITH the milk!). This is such a great recipe.
Hi Michelle, well good to know it’s delicious even without the milk lol. And yeah toddlers can do that to you. I remember those days. Thanks so much have a great weekend. Rosemary
As a lover of all things lemon, this was great! Super easy to make and came out of the pan beautifully. I added a bit extra lemon zest to the batter but it’s the glaze that makes this so special. I’m going to try the other lemon recipes you have too. felice anno nuovo!
Hi Julie, thanks so much. So glad you enjoyed it and let me know how the other Lemon recipes go. Happy New Year.
Aloha Rosemary,
I’ve pinned so many of your recipes lately but this one will be made tonight!
I remember that lemon cologne and loved it too — mahalo for the trip down memory lane!
Mynda
Hi Mynda, thanks so much, and I hope you enjoy it. Let me know how it goes. Happy New Year.
Wish I could upload a picture! It turned out absolutely delicious! And I rarely eat my own desserts but this was quite a winner, thank you! The glaze I brought to a boil and removed from the heat about 30 seconds later and it was exactly right!
My loaf only needed 55 minutes at 350 but each oven is different 🙂
Thanks again Rose
Hi Maryam so glad you like it. Have a wonderful Christmas. 🙂
Just made this loaf, its in the oven! I’m just wondering how long the glaze was mixed for, mine feels very sticky and thick, not sure if I over did it or not.
Also I added a touch of real vanillin i can’t bake without it when I use 3 eggs,
I’ll let you know how it turns out!
Thanks for the recipe 🙂
Hi Maryam yes the glaze is sticky and thick, as long as you can pour it or just brush it on it’s good. Let me know how you like it.
OMG!! Rosemary!!
Without a word of a lie, this is totally awesome!! I made 2 loaves yesterday including the syrupy topping. Already gone, I’m making more! Totally love this recipe!! Even my husband said ‘really good’ as his usual response is, yeah, it’s ok.. Italian men! lol
Oh, and for those who don’t have a pastry cutter, I used 2 butter knives in a criss-cross sort of direction and turned out splendidly.
Hi Ellen, thanks so much, so glad you both liked it. Haha Italian men is right! It’s pretty popular in our house too. 🙂 Have a great weekend.
The lemon bread turned out delicious! I wanted to surprise my husband this morning with a special treat and he agreed I made the right decision with your recipe.
Hi Katie, thanks so much, so glad you both enjoyed it. Have a great day.
Can Almond Milk or any other kind of vegan option be used for this recipe?
Hi Janell, unfortunately I have only made this Lemon Bread with regular milk so I can’t say that it would work with almond milk, but you could try and then let me know. 🙂
Love this bread!! My kids ask me to make it all the time for their breakfast. The only thing I changed was the glaze. Attempted recipe, but didn’t care for it. Instead I used 1/2 c powdered sugar, 2 Tbsp fresh lemon juice and 1 tsp lemon zest. I thought that was perfect. Great recipe.
Hi Laura, so glad you and the your kids like it, and I like your idea for the glaze.
I made this for the first time last night and I absolutely love it!! I followed the recipe to the tee, baked for 65 minutes and it turned out beautifully! It’s moist and lemony and glaze is perfect. I was wondering if I could just add poppy seeds to it the next time to make a lemon-poppy seed loaf?? Thanks so much for sharing!
Cheers,
Bonnie
Hi Bonnie, so glad you enjoyed it. I’m sure you could add poppy seeds, let me know how it turns out. 🙂
This sounds AMAZING! I’m following a ketosis diet,I wonder if I substitute flour with almond flour
Hi Betsy, to tell the truth I have no idea, because I have only made the recipe with all purpose, I really don’t know almond flour. If you want to try it let me know how it turns out. 🙂