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Lemon Bread – this easy quick bread recipe is has so much lemon flavor. There is lemon in every bite – this moist bread is perfect for breakfast or a snack or dessert – it’s a refreshing and lighter twist on a lemon loaf.
Why you’ll love Lemon Bread
One of the things I love the most is LEMON. I can never get enough lemon in dessert or breakfast foods. Lemon muffins, lemon pie, lemon cookies…you name it I LOVE IT and so do you all! When you feel like lemon loaf but you want it for breakfast, it’s time to make my EASY Lemon Bread recipe.
What is lemon bread? This is most definitely in the bread-not-cake category. The crumb is similar but it’s not as sweet as a cake and is much closer to the texture of banana bread (without the bananas). The lemon flavor POPS, thanks to lemon zest and lemon extract and we love the simple lemon glaze on this homemade lemon loaf!
Lemon Quick Bread Ingredients
- Flour: I always use all-purpose flour. Be sure to measure it correctly!
- Baking Powder: This helps the bread rise.
- Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
- Oil: Vegetable oil or canola oil
- Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
- Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this bread.
- Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!
Lemon Extract vs Real Lemon
There is no juice in the bread itself because lemon juice doesn’t add much flavor. The real flavor of the lemon is the zest and the extract.
You can skip the extract if you must but don’t skip the zest! Adding lemon juice won’t alter the flavor too much.
How to make Lemon Bread
- Whisk together all purpose flour, baking powder, salt, and granulated sugar.
- Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs.
- Add the wet ingredients to the dry ingredients in a large bowl.
- Stir until just combined.
- Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs.
- To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This bread tastes like sunshine!
Tip From Dorothy
Expert Tips
- Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
- If you want your bread to be really lemony, don’t skip the lemon extract.
- Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
- You can also bake this in 3 mini loaf pans. Bake time will be about half.
- Turn this into lemon blueberry bread by adding fresh berries.
- Make it gluten free by using 1:1 gluten-free flour.
Best Lemon Bread Recipe FAQ
This recipe is designed for an 8×4-inch loaf pan. You can use a 9×5-inch but the loaf won’t dome and will be flatter on top.
I always recommend sticking to the instructions and using what’s called for, so grab a can of evaporated milk for best results. However, in a pinch you can substitute milk, non dairy milk, half and half or cream. The result may be a bit different crumb than pictured.
Store covered on the counter or freeze it for up to 3 months. To freeze, wrap the whole loaf in plastic or place slices in sandwich bags and seal.
Lemon Quick Bread
Ingredients
- 1 ½ cups (186g) all purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large egs
- ⅓ cup (79ml) oil
- 5 ounces evaporated milk
- 1 teaspoon pure lemon extract optional
- Zest of one large or two small lemons
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
- Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
- Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.
Recipe Video
Recipe Notes
- Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
- If you want your bread to be really lemony, don’t skip the lemon extract.
- Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
Recipe Nutrition
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Last Updated on March 15, 2024
OOOooooh, YUM! I haven’t made something like this in a long time but I really need to try this.
Dorothy,
I really enjoy each of your personal blog posts and recipes. You are so honest and thoughtful in sharing your life. You are inspiring me!
I am excited to see what surprises you have on store for us!
Wishing you and your family a great year!
I love lemons, I can’t wait to try this recipe! I’m also loving your resolutions! My life actually got better at 40, you have a lot of wonderful things to look forward to. Keep up that great attitude!
Thank you!
Happy new year to you! Glad you had a good year. Hope 2017 is even better. xoxo
My mouth is watering for this. I can skip cooking dinner tonight and we can eat lemon bread, right?
Happy New Year to you too! I don’t usually accept gifts just for New Year’s, but if this recipe is what you’re dishing out I’m sure going to take it! Looks so dense and moist and delicious!
This looks awesome! And I know you have a major love of lemons! I just planted a lemon tree in the fall and it has 4 big lemons on it right now and like 100 little lemon buds…hopefully they will all become fruit.
I am glad you’re happy and doing what makes you happy and in such a good place!
P.S. Did you change your font? Either that or my eyes are playing tricks on me which is entirely possible 🙂
I’m jealous about your tree, although I have a few friends that recently told me they just throw all their lemons away so now I have a source, lol. Lindsay did a site update for me so I think she did change the font, it shocked me too, lol.
YES! Bring on the lemon!
OMG NEEEEEEEEED this is like sunshine on a rainy day!
I love, love, love lemon bread and cakes! They’re so light and don’t feel heavy. Thanks for the recipe!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
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