Lemon Bread is moist and sweet with a delicious tangy lemon flavor. This easy recipe is a must-try!
Lemon Bread
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.
Sign up for our newsletter & get a free e-cookbook.
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
- Flour
- Baking powder
- Salt
For the glaze, you’ll need the following ingredients.
- Sugar
- Lemon juice
How to Make Lemon Bread
Start by preheating the oven to 375F. Grease a loaf pan and set aside.
In a large bowl, cream together the shortening and sugar. Add in the eggs, one at a time, beating well after each addition. Stir in the grated lemon rind.
In another bowl, sift the flour, baking powder and salt. Add the flour mixture alternately with the milk to the creamed shortening mixture.
Spread the batter evenly into the loaf pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the oven. While still hot, sprinkle the sugar over the loaf. Drizzle the lemon juice on top of the sugar.
Let the loaf cool before slicing.
Helpful Kitchen Tools
These kitchen tools will help you prepare this recipe.
This post contains affiliate links.
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
Are you ready to add some lemony sweetness to your life?
Lemon Bread
Moist and sweet with a delicious tangy lemon flavor. This easy recipe is a must-try!
Ingredients
- 6 tbsp shortening
- 1 cup sugar
- 2 eggs
- Grated lemon rind from one lemon
- 1/2 cup milk
- 1 1/2 cup flour
- 1 tsp baking powder
- 1 tsp salt
Glaze
- 3 tbsp sugar
- Juice of one lemon
Instructions
- Preheat oven to 375F. 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 317Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 378mgCarbohydrates: 50gFiber: 1gSugar: 30gProtein: 5g
Debbie says
Can you use butter instead of shortening? If so, would it be the same amount?
Stacie Vaughan says
Yes, you can substitute and use the same amount.
Tina says
Do you use All Purpose Flour or Self Rising ?
Stacie Vaughan says
I use all-purpose flour.
Anna says
Are able to use Almond flour instead of regular flour? Trying to make diabetic friendly. Lemon cake is one of my favorites. Thank you
Stacie Vaughan says
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.
Kathy says
Hi…The lemon bread sounds delicious. Is this tbs of granulated or powdered sugar for the glaze? Thanks
Stacie Vaughan says
I used granulated sugar.
Bohdan says
Self rising already contain levent, if you choose that option you might skip baking powder. Nevertheless read ingredients if the self rising
Pat says
Do you leave loaf in pan for the glazing?
Stacie Vaughan says
I do, just to save on the mess, but you could do it either way.
Sharon says
Can I add lemon extract to the cake to make it more lemony, and how much?
Stacie Vaughan says
Yes, you can. I’d start with 1/2 teaspoon because it’s a stronger flavor.
melissa says
can i substitute the sugar for sweetner? or anything healthier? apple puree?
Stacie Vaughan says
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.
Kim says
Can half and half be substituted for the milk? I have everything else and want to try it now! Sounds wonderful!
Stacie Vaughan says
Yes, for sure! I hope you like it!
Dorothy says
What size of loaf pan do you recommend?
Stacie Vaughan says
You should be ok with both standard sizes of loaf pans. I used a 8½x4½ loaf pan.