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Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s got such a great lemon flavor like pound cake but it’s quick bread – great for an easy breakfast or brunch!

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Lemon Quick Bread - this easy quick bread recipe is bursting with lemon flavor. It's great for dessert or breakfast - with or without a lemon glaze!

Lemon Quick Bread is SO good!

One of the things I love the most is LEMON. I can never get enough lemon in dessert or breakfast foods. Muffins, pie, cake, drinks, cookies…you name it I LOVE IT and so do you all! (THESE lemon cookies went totally viral!)

When you feel like lemon loaf but you want it for breakfast, it’s time to make EASY Lemon Bread. You’ll love this because:

  • It’s a simple quick bread recipe!
  • It’s perfectly lemony – tart and sweet
  • The glaze makes it even better!
  • It’s like dessert but it’s acceptable for breakfast!
  • It’s FREEZER friendly!

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 (the extract is optional but gives so much flavor; be sure to use PURE lemon extract).

Once the lemon breads done I drizzled it with a simple lemon glaze, but if you’re cutting calories that is totally optional. This is a bread that’s good enough for breakfast, brunch, or dessert, and doesn’t make you feel like you just ate cake at 9am.

ingredients in lemon bread

Lemon Quick Bread Ingredients

Flour: I always use all-purpose flour. Be sure to measure it correctly!

Sugar: Granulated sugar is best in this bread.

Baking Powder: This helps the bread rise.

Salt: For flavor, since we’re using oil as the fat.

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.

Eggs: Be sure to buy large eggs!

Oil: Vegetable oil is best.

Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon!

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.

Lemon Extract vs Lemon Zest vs Lemon Juice

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.

6 grid collage showing how to make lemon bread

How to make Lemon Bread

  1. Whisk together the dry ingredients.
  2. Whisk together the wet ingredients.
  3. Add the wet to the dry.
  4. Stir until just combined.
  5. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs.
  6. To make the icing, whisk powdered sugar and lemon juice
Lemon Quick Bread - this easy quick bread recipe is bursting with lemon flavor. It's great for dessert or breakfast - with or without a lemon glaze!

Expert Tips for the BEST Lemon Quick Bread

  • Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
  • If you want your citrus quick 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.

Lemon Bread FAQ

What pan size is best for quick bread?

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.

Do I have to use evaporated milk?

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.

How to bake lemon bread?

Bake this at 350°F for about 40-50 minutes.

How to store quick bread – can you freeze it?

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 Bread Variations and Quick Bread Examples

Have you made this recipe?

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Lemon Quick Bread is bursting with lemon flavor.

Lemon Quick Bread

3.79 from 56 votes
Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 /12 loaf


  • 1 ½ cups (186g) all purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large egs
  • 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


  • 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 Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword bread

Click here to see the complete list of Lemon Recipes!

Lemon Scones

Lemon Crumb Muffins

Lemon Snack Cake

Sweets from friends:
Cherry Almond Quick Bread by Lemons for Lulu
Red Velvet Quick Bread by Taste and Tell
Maple Cinnamon Quick Bread by The Food Charlatan

Happy 2017!! Isn’t that crazy? I’m continually shocked at how fast time flies. I’ll read a book or see something reference the early 2000s and think it was just a year or so ago…and then I realize that the early 2000s were over 10 years ago.

As I’ve talked about before, I don’t make really strict resolutions. Resolutions are meant to be broken, so I don’t even bother trying. Sure, losing weight is something I want to do, as is eat better, drink less wine, and exercise more. Don’t we all want to do that all the time? But really, I have to get serious. My metabolism isn’t getting any younger, and my pants keep shrinking, so…healthier eating is becoming a priority for me. It’s not a resolution, just a goal.

Last year, I resolved to be happy. 2015 was a really hard year and I looked forward to making 2016 a better one, and you know what? I did. I’m super proud of myself that I put myself first last year. As I’ve talked about at length, I began to conquer my anxiety in early 2016. I took back control of my life and as result, I’m such a happier person. I’ve been able to make stronger friendships online and in real life by forming relationships with women that I now call best friends and sisters. I’ve been a better and happier mom and wife, and I was able to stay strong during some hard times the last few months.

My resolution for this year is similar: be happy, have fun, and enjoy life. I’m going to be 40 later this year, and I want to enjoy every minute. Time flies so fast now that I want to hang onto every enjoyable second and live in the moment, have more fun, and be happy about it. As I get older I am getting so much better and doing the things that I want to do and letting go of the rest. I still have lot to learn, but I’m really enjoying this time in my life. (Now, if I could only freeze Jordan at 11, it would be even better!)

My resolution for my business is similar: I want to enjoy myself. I want to have fun and love what I’m doing. 99% of the time, I still love this job (I get to write about food! And eat!) and I consider myself lucky. The times I dislike what I’m doing are far and few between, and I want to keep it that way, so I resolve to do what makes me happy on this blog. That means sharing things all the things I love, and that includes more than just dessert….so stay tuned!

slices of lemon bread on white plate

Lemon Bread is an easy lemon quick bread recipe with glaze – it’s SO good for breakfast! Freezable too!

Last Updated on March 3, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. LEMONS, oh yes! Have you ever had lemons from El Salvador? They are beyond description delicious. This restaurant on the side of a volcano there makes a luscious lemon slushy drink that can only be repeated in heaven. And the strange thing is the lemons are green when ripe! No, they are not the cousin lime. You may have detected by now that I am also a lemon lover. My husband is a fan of my LEMON chess pie. Thanks for letting me rave. Cindy Mc

  2. This looks so moist and flavorful! I love it. My boyfriend is a huge fan of lemony baked goods, so this will have to go on the menu ASAP.

  3. This quick bread looks so bouncy and moist. I am looking forward to trying it this week. I have several lemons waiting to be used just for this recipe. And then the other lemon recipes you have after your recipe look divine!

  4. I can’t get enough lemon flavored food. Seriously, it’s a huge handicap for me…I have no willpower or self control. This looks gorgeous!

  5. What a great cake to have in your cake tin ready for hungry little mouths to feed after school and clubs.

  6. Forgive me for being dense, but is lemon extract lemon juice or do I need to buy that to make this…I have a lemon tree and needed ideas, so thanks!

    1. Lemon extract is like vanilla extract, sold in the baking aisle. It punches up the lemon flavor. Lemon juice doesn’t do much (the zest helps, but it still won’t give it that telltale flavor).

  7. Looks amazing and have to make this for my lemon loving girls!

    I too am turning 40 this year, and like you, I just want to enjoy myself and my family/friends. So far we have a trip to Ireland booked, a new puppy coming in April and redoing my kitchen into my dream cooking/baking area. Good thing I still think I am 25 and think I have the energy to accomplish all this within the next few months.