Friday, April 6, 2012

Lemon Bread

A tasty quick bread with a great lemon flavor and a sweet light glaze.  I loved this recipe because it made two loaves, came together quickly and the lemon really shined without being overly tart or sour.  The glaze is light and brings a bunch of lemon flavor, but since it's added while the bread is still warm, I think it adds to the soft, moist crumb of this bread.  Since it made two loaves, I took one to work for a meeting and gave half of one to Cindy since she loves lemon. (Dave and I ate the other half.)  Rave reviews all around, with one of my colleagues even asking if I'd made the bread because it was delicious.  I won't lie--I get tickled every time someone compliments me on a new recipe.

This lemon bread was a result of having 3 lemons in my house and no idea what to do with them.  So I scoured Pinterest for a recipe that would be assuredly lemony.  I finally found the right recipe from Lind at Stick to Your Hips.  This was a perfect recipe, although I opted to leave out the various berries.  I had some strawberries and blueberries on hand, but really just wanted to focus on the lemon flavor coming through.  This could easily be adapted to mini loaves, but I went with 2 loaves, one in an 8 x 4 pan and one in a 9 x 5 pan.  Yummy and delicious.  Make one for yourself and share one with a friend.

Lemon Bread


2/3 cup butter, softened
1 1/2 cups sugar
3 Tablespoons lemon juice
2 Tablespoons freshly grated lemon zest
4 eggs
1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk

In a large bowl, cream butter and sugar until fluffy, scraping sides of bowl as necessary.

Beat in lemon juice, zest, eggs, and vanilla until well combined.

In another bowl, whisk together flour, baking powder and salt.

Add flour mixture alternately with milk to butter mixture, beating until just combined after each addition.

Divide batter into 2 greased loaf pans (8 x 4 inch or 9 x 5 inch) and bake at 350 degrees F for 40-50 minutes.

Remove from oven and place pans on a wire rack, leaving loaves in pans.



1/2 cup powdered sugar
1/2 cup lemon juice
1/2 Tablespoon lemon zest

In a small bowl, combine powdered sugar, lemon juice and zest until smooth.

Pour over the hot loaves and allow to cool completely before removing from pans.

Makes 2 loaves.

Happy Baking,
The Cookie Princess

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  1. I was wanting to make a lemon bread for Easter but felt like using a new recipe instead of my old standby. Yours looks and sounds delicious! Thanks for sharing.

  2. My son is VERY particular about his pancakes. VERY!
    I made these to see how they’d came out and he loved them.