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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 Recipe
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 (75ml) evaporated milk
- 1 teaspoon pure lemon extract optional
- Zest of one large or two small lemons
- ½ cup (57g) powdered sugar
- 1-2 tablespoons (15-30ml) 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
Favorite Lemon Recipes
Last Updated on March 15, 2024
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
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.
Can you bread flour in place of the all purpose?
I’ve never tried…
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!
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!
Neither do I! I have some of this still in the freezer and I want it so bad.
Great Cake, im a lemon lover and adding a lemon curd won’t hurt either. You go girl!??
I can’t believe it’s 2017 either! This looks so bright and fresh! Yum!
What a great cake to have in your cake tin ready for hungry little mouths to feed after school and clubs.
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!
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).
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.
A new puppy!! OMG! And have fun in Ireland!
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