Lemon Bread

Yield: 1 medium loaf

Lemon Bread

You’ll love this moist, lemon bread. The glaze on top makes it! I usually double the recipe and bake two while the oven’s on. This way I have a loaf to share with someone else--or freeze for later.


  • 6 T. (85 g) soft butter
  • 1 C. (250 g) sugar
  • 2 eggs, beaten
  • 1/2 C. (125 ml) milk
  • 1 1/2 C. (185 g) flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 lemon (zest and juice separately)
  • 1/2 C. (125 g) sugar


  1. Cream together the butter and sugar until smooth.
  2. Add the eggs and beat again until smooth. Stir in the zest of the lemon.
  3. Combine and add the flour, salt, and baking powder.
  4. Slowly add the milk. Stir until smooth.
  5. Pour batter into a greased 8X4-inch (20X10 cm) loaf pan. Bake 1 hour at 350° F (180° C).
  6. As soon as you take it from the oven, pour the following glaze over the hot bread (while still in the pan): 1/2 C. (125 g) sugar combined with the juice of the lemon
  7. Remove from the pan when completely cool.

Debbie's Tips

  • Be sure to only grate off the yellow part of the lemon; if you use the white pith it will be bitter.
  • I don’t have an 8X4-inch (20X10 cm) loaf pan, which is what the recipe calls for. If I bake it in my larger loaf pan, the loaf is very shallow. I found it worked better for me to make a double batch and it makes 3 perfectly-sized small loaves (7X3.5-inches/18X9 cm) which are great for sharing. Ideally the batter should fill the loaf pan about 2/3 of the way up the sides.
  • You can bake this in a cake pan and cut it into squares, if you prefer. Adjust the baking time since it will be shallower than a loaf pan.
  • I’ve also baked this batter into muffins; you can’t pour the glaze over them so just brush it over the tops when they’re done.
Step-by-Step Instructions

Leave a Reply

Your email address will not be published. Required fields are marked *