Lemon Bread
Lemon Bread is moist and sweet with a delicious tangy lemon flavor. This easy recipe is a must-try!
I remember coming home from school to a freshly baked loaf of my mom’s lemon bread. My favourite part was the sugary glaze. Soooo good.
Now that I’m an adult, I like to bake mom’s Lemon Bread for my family. The tradition continues and everyone in my home loves it, too.
I usually always have lemons on hand because I use them to make my own salad dressing. I’ve been stuck at home and decided I’d bake a loaf of Lemon Bread for everyone to enjoy. Besides the lemon, it’s all pantry ingredients + milk and eggs.
The bread itself is not overpowering. The lemon flavour is subtle and sweet without any sour taste. You can slather it with butter if you want or eat it plain. I like my plain.
My favourite way to enjoy it is when it’s still warm from the oven. It’s scrumptious!
Lemon Bread Ingredients
For this recipe, you’ll need to round up the following ingredients.
- Shortening
- Sugar
- Eggs
- Lemon (you’ll use the rind for the bread and the juice for the glaze)
- Milk
- All-purpose flour
- Baking powder
- Salt
For the glaze, you’ll need the following ingredients.
- Sugar
- Lemon juice
How to Make Lemon Bread
- Step One: Preheat oven to 375F. Grease a loaf pan and set aside.
- Step Two: In a large bowl, cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon rind.
- Step Three: In another bowl, sift flour, baking powder and salt. Add flour mixture alternately with milk to the creamed shortening mixture.
- Step Four: Spread mixture evenly into loaf pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Step Five: Remove from oven. While still hot, sprinkle sugar over loaf. Then drizzle lemon juice over top. Let cool before slicing.
Helpful Kitchen Tools
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Can Lemon Bread Be Frozen
Yes, you can freeze lemon bread! If you feel like spending a few hours baking, why not make a few extra loaves of this recipe?
To freeze, wrap the Lemon Bread in plastic freezer wrap or aluminum foil and freeze up to 4 to 6 months.
Bread Recipes
If you are looking for more bread recipes, check out these yummy picks.
- Chocolate Zucchini Bread
- Zucchini Bread (my grandma’s recipe!)
- Pineapple Cheese Bread
- Pumpkin Ribbon Bread
- Peach Bread
- Cream Cheese Stuffed Strawberry Bread
- Blueberry Bread
- White Chocolate Cherry Banana Bread
- Strawberry Bread
These are dessert bread recipes and you don’t need any yeast to make them. And they are super easy because that’s how I roll.
Lemon Recipes
Now, if you love lemons like I do, you’ll want to try my other mouthwatering lemon recipes.
- Lemon Sauce
- Lemon Pound Cake Muffins
- Lemon Bars
- Lemon Curd Coconut Macaroons
- Homemade Lemon Curd
- Lemon Drizzle Muffins
- Lemon Cheese Bars
- Lemon Zucchini Bread
- Lemon Tiramisu
- Lemon Impossible Pie
Are you ready to add some lemony sweetness to your life?
Lemon Bread
Ingredients
- 6 tbsp shortening
- 1 cup granulated sugar
- 2 large eggs
- grated lemon rind from one lemon
- ½ cup milk
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Glaze
- 3 tbsp granulated sugar
- juice of one lemon
Instructions
- Preheat oven to 375°F. Grease a loaf pan and set aside.
- In a large bowl, cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon rind.
- In another bowl, sift flour, baking powder and salt. Add flour mixture alternately with milk to the creamed shortening mixture.
- Spread mixture evenly into loaf pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven. While still hot, sprinkle sugar over loaf. Then drizzle lemon juice over top. Let cool before slicing.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Made this morning, simple yet yummy. Just wish it was more lemony.
Can almond flour be used instead of regular flour
I haven’t made it with almond flour so I’m not sure.
The inside of mine sunk 🙁
Check the expiry date on the baking powder as that can be a cause sometimes.
What would be the approximate measurement of the lemon juice. We have small and very large lemons. Thanks
It would be about 2 tablespoons.
If replacing butter for shortening. Should it be salted or unsalted butter?
I’d use unsalted butter.
This is almost like my mum’s “secret recipe”.I can’t wait to try..
It doesn’t say how much lemon gird you need is it whole lemon we use doesn’t have how much to measure
It would be about 1 tablespoon.
This bread looks delicious……what shortening did you use please?
I used Crisco All-Vegetable Shortening.
What can be substituted fir shortening or lard???
Want to make this but don’t have either
You can use butter.
Can you use lard instead of shortening
Yes, lard can be substituted for the shortening.
can i substitute butter for the shortening?
Yes, butter is fine too.
What size of loaf pan do you recommend?
You should be ok with both standard sizes of loaf pans. I used a 8½x4½ loaf pan.
Can half and half be substituted for the milk? I have everything else and want to try it now! Sounds wonderful!
Yes, for sure! I hope you like it!
can i substitute the sugar for sweetner? or anything healthier? apple puree?
You could try it with a sugar alternative. I’ve only ever made with granulated sugar so I’m not sure, but I think it would be fine. I’m not sure about apple puree.
Can I add lemon extract to the cake to make it more lemony, and how much?
Yes, you can. I’d start with 1/2 teaspoon because it’s a stronger flavor.
Do you leave loaf in pan for the glazing?
I do, just to save on the mess, but you could do it either way.
Self rising already contain levent, if you choose that option you might skip baking powder. Nevertheless read ingredients if the self rising
Hi…The lemon bread sounds delicious. Is this tbs of granulated or powdered sugar for the glaze? Thanks
I used granulated sugar.
Are able to use Almond flour instead of regular flour? Trying to make diabetic friendly. Lemon cake is one of my favorites. Thank you
Hi Anna,
I haven’t tried it with almond flour but you should be able to substitute 1:1. You need to add an extra egg as almond flour requires more binding from what I’ve read about it.
Do you use All Purpose Flour or Self Rising ?
I use all-purpose flour.
Can you use butter instead of shortening? If so, would it be the same amount?
Yes, you can substitute and use the same amount.