Name: Lemon Bread
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: ⅓ cup butter (softened); 1 cup sugar; 3 Tbsp lemon juice; Zest of 1 lemon; 2 eggs; 1 ½ cups flour; 1 tsp baking powder; 1 tsp salt; ½ cup milk; ¼ cup lemon juice; ½ cup sugar

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This lemon bread is an easy citrus quick bread topped with a crunchy lemon glaze for a knock your socks off tangy tea bread that everyone will love.

A loaf of lemon bread next to slices of bread and fresh lemons. — *Lemon bread with lemon glaze is a delightful sweet and tangy dessert.*

We love all things lemon in this house and this lemon bread is seriously amazing! I love that it only uses pantry ingredients I always have on hand so I can whip it up if someone is coming over last minute.

I think the best part is that crunchy topping though. My family loves the crunchy streusel topping on my pumpkin apple bread so I was sure they would love the crunchy lemon sugar on this lemon bread. I was right!

Lemon Bread Shopping List

butter
sugar
fresh lemons
eggs
flour
baking powder
milk
salt

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A loaf of lemon bread being drizzles with lemon glaze

How To Make Lemon Bread

First, preheat the oven to 350-degrees F. Grease a 9 by 5 loaf pan and line the bottom with parchment.
Then, in a large bowl, beat lemon juice, butter and sugar together until light and fluffy.
After that, add eggs and beat until mixture is blended.
In a separate bowl, combine the flour, baking powder, and salt.
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again. Repeat the process with remaining flour and milk.
Pour the batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove bread from oven and allow to cool for about 15 minutes.
Meanwhile, combine lemon juice and sugar.
After the bread has cooled for 15 minutes but is still warm, pour the glaze over the whole bread.
Finally, let the bread soak up the glaze for 20-25 minutes before turning the bread out and cooling on a wire rack.

Lemon Bread Recipe Variations

Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our lemon bread recipe as we have tested it will yield the best results.

If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).

Instead of lemon juice and zest, try another citrus such as:

orange
grapefruit
lime

Can I freeze the lemon bread?

Cooled bread can be frozen glazed for up to 3 months. For best results, wrap the lemon bread in plastic wrap and then store in a foil wrapping or a freezer Ziploc bag.

Before serving, remove bread from freezer, remove wrappings, and allow to come to room temperature before serving.

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Lemon Bread Recipe

Full of bright citrus flavor, this sweet quick bread is the perfect accompaniment to tea or for an afternoon snack.

If you enjoy this recipe, I’d love for you to give it 5 stars!

Lemon Bread

This lemon bread is an easy citrus quick bread topped with a crunchy lemon glaze for a knock your socks off tangy tea bread that everyone will love.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon bread, lemon quickbread with glaze

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: servings

Calories: 218kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

Ingredients

⅓ cup butter softened
1 cup sugar
3 Tbsp lemon juice
Zest of 1 lemon
2 eggs
1 ½ cups flour
1 tsp baking powder
1 tsp salt
½ cup milk

Lemon glaze:

¼ cup lemon juice
½ cup sugar

Instructions

Preheat oven to 350-degrees F. Grease a 9 by 5 loaf pan and line the bottom with parchment.
In a large bowl, beat lemon juice, butter and sugar together until light and fluffy.
Add eggs and beat until mixture is blended.
In a separate bowl, combine the flour, baking powder, and salt.
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
Add the remaining flour and beat just until blended. Add the remaining milk and beat until combined.
Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove bread from oven and allow to cool for about 15 minutes.
Meanwhile, combine lemon juice and sugar.
After the bread has cooled for 15 minutes but is still warm, pour the glaze over the whole bread.
Let the bread soak up the glaze for 20-25 minutes before turning the bread out and cooling on a wire rack.

Notes

Bread can be frozen glazed well wrapped for up to 3 months. Before serving, remove bread from freezer and allow to come to room temperature before serving.

Nutrition

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.