Lemon Bread

Name: Lemon Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 1 1/2 cups all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 6 tbsp softened butter; 1 cup white sugar; 2 large eggs; 1 tbsp lemon zest; 3/4 cup milk; 1 cup powdered sugar **SEE NOTES FOR GLAZE INSTRUCTIONS; 2 tbsp lemon juice

by Pallet and Pantry

2 loaves

1 hr

I originally found this recipe years ago in a cookbook I picked up at a yard sale. I've made a few adjustments to it over the years, but it is still one of my favorite go-to recipes whenever I need my lemon fix! The original recipe is for one regular loaf of bread, but I often change that up by making two 'mini' loaves. That way we can have one with our morning coffee and freeze the other one for another day. I also made a change to how I glaze the bread sometimes too! Either way, you'll get that 'extra' tart and sweet flavor that makes this bread such a treat!

Lemon Bread

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Recipe details

Yield 2 loaves
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

Bread

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp softened butter
1 cup white sugar
2 large eggs
1 tbsp lemon zest
3/4 cup milk

Glaze

1 cup powdered sugar **SEE NOTES FOR GLAZE INSTRUCTIONS
2 tbsp lemon juice

Instructions

Preheat oven to 350.
In a medium bowl, combine flour, baking powder, and salt.
In a large mixing bowl, beat together sugar and butter until light and fluffy.
Add eggs, one at a time, until incorporated.
Add milk alternately with flour mixture.
Stir in lemon zest.
Pour batter into two greased 4x8x2 bread pans. Bake for 45 minutes or until a toothpick inserted comes out clean.
Meanwhile, in a medium bowl combine the powdered sugar and lemon juice. Whisk until smooth.
Remove bread from oven and allow to cool for 10 minutes before removing the loaves from the pans.
Place on a rack to cool completely before drizzling with glaze.

Comments

Katherine Wright on Jan 26, 2021

Is that small amount of lemon zest enough to make it very tangy? I will make this, just hoping it’s lemony enough. 😊

26 Reply
- See 2 previous
- Naomie Moore aka baileyanddaisey, Castaic CA on Jan 26, 2021
  
  If you have doubts, just add more. I also add zest to the glaze as well, just a personal preference. Lemon Extract is also an option as lemons can be very expensive in some places. I have a tree, but not everyone is that fortunate.
  
  4
- Pallet and Pantry on Jan 27, 2021
  
  I’m a huge fan of all things lemon and it’s plenty for me, as the glaze also has lemon juice. But if not, you could certainly adjust. 🥰
  
  2
- Katherine Wright on Jan 27, 2021
  
  Ok, thank you very much ! I don’t have a tree, lucky you, but I always use fresh lemons!
  
  4
Naomie Moore aka baileyanddaisey, Castaic CA on Jan 26, 2021

Looks delicious! And an easy recipe to boot. Would be good with blueberries and thyme in it too. And easy to customize as well. Thanks for a great recipe, love anything lemon. And if the mood strikes, when I can get fresh peaches, I cut up and add. Lemon and peaches are really refreshing in summer.

6 Reply
- Pallet and Pantry on Jan 27, 2021
  
  Thank you so much, Naomi! I love lemon in anything lol!
  
  3

6 of 15 comments

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