Lemon Bread
Lemon Bread is rated
out of
5 by
12.
Prep Time:
25 minutes
Cook Time:
55 minutes
Servings:
8
Makes 1 loaf.
This recipe carries a double dose of lemon: grated zest in the batter and lemon syrup poured over the bread after baking. For a heavenly dessert, bake it in 2 miniature loaf pans, then top the slices with berries and whipped cream.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) unsalted butter,
at room temperature - 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 Tbs. finely grated lemon zest
- 1/2 cup chopped pecans
For the lemon syrup:
- 1/4 cup sugar
- 3 Tbs. fresh lemon juice
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
Makes 1 loaf.
Adapted from
Williams-Sonoma Kitchen Library Series,
Muffins & Quick Breads,
by John Phillip Carroll
(Time-Life Books, 1993).
Rated 5 out of
5
by
Beamingirl from
Delicious and easy
Easy to make and delicious. I followed the advice of one reviewer and used cream in place of the milk since I had it on hand and needed to use it before it expired. I also added 1/4 tsp of lemon extract as we are lemon lovers. The baking instructions are accurate and it turned out moist, delicious, and an all-around hit! Will be baking this again!
Date published: 2025-03-09
Rated 5 out of
5
by
tmorenomd from
Great Recipe!
I substituted heavy cream for the milk, since that's what I had in my frig. Being a haphazard baker, I also accidentally turned off my oven halfway through baking the loaf while fussing with my oven timer, and after I resumed baking the bread, it still turned out delicious. Very easy and foolproof recipe. I used a standard 8x4.5 inch loaf pan. Next time I plan to add a tablespoon of poppyseeds.
Date published: 2017-02-27
Rated 5 out of
5
by
Smiles7 from
Easily Delicious!
This is an easy and most delish cake! If you add the icing it's perfectly sweet for post lunch, or even breakfast or dessert!
Very easy to follow and you can make by hand. I would sift the flour into the batter though, as it can clump and you may over mix the dough.
Quick, simple and so fantastically delicious!
Date published: 2015-02-03
Rated 5 out of
5
by
Nana42boys from
Delicious and versatile
The recipe as written is quick and inexpensive to prepare. It is also a versatile base for additions such as blueberries. A real winner!
Date published: 2014-05-10
Rated 5 out of
5
by
SuSu from
Delicious!
Made this bread for the first time. It is absolutely yummy. It is not too sweet and is perfect for breakfast or a light dessert. I believe that my husband likes it better than my banana nut bread which is a favorite. I plan on trying the recipe to make an orange loaf with freshly squeezed orange juice and orange zest. Hopefully, it will be just as delicious. This is a quick and easy recipe that delivers a wonderful loaf.
Date published: 2013-12-12
Rated 5 out of
5
by
Jenx from
Fantastic!
I have tried many lemon bread recipes and this is by far the best. So simple to make and it turns out perfect every time. The last time I added a few fresh raspberries I had on hand and it was terrific.
Date published: 2013-09-02
Rated 5 out of
5
by
Marnster from
Sophisticated and Yummie
Not a huge baker but took the advice from the other reviews. I did add the nuts and it gives it that added finesse. Very Lemony. Will make again! Absolutely!
Date published: 2013-06-18
Rated 5 out of
5
by
AnnieCA from
Lemon Love
I made this recipe about a month ago & just can't rave about it enough! It was so delicious I had to go & share it with a neighbor immediately. My husband, daughter, neighbor & I finished it in less than 24hrs! If you are looking for a bread that has that pop of lemon this is it, the flavors are not subtle but very present in fact.
I'm off to make 2 batches to share! Enjoy!
Date published: 2013-04-05