If you’re a lemon lover, not much is more delicious than the refreshing scent and flavor of our easy lemon bread. This simple lemon quick bread feel so special, as it’s full of lemon flavor – but oh-so-easy to make!  

It takes just five minutes hands on time and makes a beautiful breakfast treat. It’s a wonderful gift, too, as we’re showing you how to bake a large loaf or six mini loaves to share. Don’t just take my word for it, though – check out all those 5-star ratings and reviews!

This was a huge hit at my house! We all love lemon and they can’t wait to have this again!!

– toni –
A slice of lemon bread with white icing on a ribbed white plate, with one corner of the cake already cut and placed beside it.
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If you’ve been reading for long, it won’t come as a surprise to you that I love all things lemon-flavored. Lemon is a beautiful addition to almost anything you can imagine tossing it in.

I’ve used it in pasta, drinks, cookies and baked goods of all kinds. In my catering days, lemon was such a hit in the spring and summer for sweet or savory recipes!

This incredible lemon bread recipe is a fabulous variation of my famous sweet bread recipe. While my lemon pound cake is rich, moist and decadent, this recipe is a little lighter and fluffier.

The beautiful glaze is a delightfully sweet way to top it off, but it’s great on its own, too. Either way, let’s make some sweet lemon bread!

Mini lemon loaves on a white countertop.

Ingredients and Substitutions

  • Sugar – White granulated sugar makes this bread delightfully sweet.
  • Flour – All purpose flour is the foundation of this bread.
  • Oil – Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. In a pinch you can substitute canola oil.
  • Eggs – The binding agent.
  • Milk – Milk creates a nice soft loaf. In addition, milk adds moisture to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim milk to half and half. You can even substitute almond milk to make it dairy free.
  • Lemon Extract or Lemon Juice and Lemon zest – No lemon extract on hand? That’s okay, try lemon juice. Aim for 2 tablespoons of lemon juice as a substitute for one teaspoon of lemon extract.
A frosted lemon loaf on a white platter, one slice cut.

For the Glaze

The glaze or lemon drizzle is simple as well, made with powdered sugar, butter and lemon juice!

  • Butter – Unsalted butter.
  • Powdered Sugar – Learn how to make powdered sugar if you don’t have any on hand.
  • Lemon Juice – Fresh is always best, but no judgement if you take a shortcut with bottled!
A frosted lemon loaf on a white platter, one slice cut.

Variations

  • Make Lemon Poppyseed Bread – Add 1 tablespoon and 2 teaspoons poppyseeds.
  • Make Lemon Blueberry Bread – Fold in 1 cup blueberries.
  • Add Nuts – Pistachios, walnuts, and almonds all pair well with this amazing Lemon Bread.
A frosted lemon loaf on a white platter, one slice cut.
Don’t skip our complete collection of the BEST Lemon Desserts too.

Tools to Use

Baking Alternatives

  • Large Loaves – Don’t want 6 miniature loaves? You can also make this recipe in two traditional one pound loaf pans or cut the recipe in half for just one loaf pan, and bake 50-60 minutes or until it passes the toothpick test.
  • Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Mini lemon loaves on a white countertop.
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Tips from My Test Kitchen

  • Don’t over-mix!
  • Lining your loaf pan with parchment paper or using this incredible baking spray can help to release it from the pan easier.
  • Cool – Try to let your quick bread loaves cool on a wire rack on the counter, it increases air circulation during the cooling time.
  • Optional: sprinkle sugar on top (recommended if you’re not topping with a lemon drizzle).
Mini lemon loaves on a white countertop.

Storage Tips

Cool completely and cover to store at room temperature for up to three days. To store in the fridge, place the loaves in large sealable plastic bags (with a paper towel at the bottom to help soak up any excess moisture) for up to 1 week.

You can also freeze this lemon bread! Wrap in heavy aluminum foil or sealable plastic freezer bags and freeze for up to 3 months.

A frosted lemon loaf on a white platter, one slice cut.
A frosted lemon loaf on a white platter, one slice cut.
5 from 27 votes
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Lemon Bread

If you're a lemon lover, this quick and easy lemon bread recipe is just the ticket. This recipe takes just 5 minutes hands-on time and is wonderful for brunching or gifting! You can add our 3 ingredient lemon glaze, or serve without.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 24
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Ingredients  

  • 2 cups white granulated sugar
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs (size large)
  • 2 cups milk (Whole, or whatever you have on hand)
  • cup vegetable oil
  • 2 tablespoons lemon extract
  • 1 tablespoon lemon zest (about the zest of 1 lemon)

Lemon Drizzle or Glaze

Instructions 

  • Grease 6 mini loaf pans and preheat oven to 350℉.
  • In a large mixing bowl, combine sugar, flour, baking powder and salt.
    2 cups white granulated sugar, 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon salt
  • In the fitted bowl of a stand mixer (or a traditional mixing bowl where you can mix by hand) beat the eggs, milk, oil, lemon extract and zest.
    2 eggs, 2 cups milk, ⅔ cup vegetable oil, 2 tablespoons lemon extract, 1 tablespoon lemon zest
  • Gradually add dry mixture to wet until just moist. Do not over-mix.
  • Pour batter into pans, filling to an inch below the top to compensate for rise. Optional: sprinkle sugar on top.
  • Bake 40 minutes. Allow to cool 10 minutes before removing from loaf pan.
  • Meanwhile, combining lemon drizzle ingredients until smooth. Warm and pour to cover lemon loaf.
    6 tablespoons butter, 3 cups powdered sugar, ¼ cup lemon juice

Julie’s Tips

  • Don’t over-mix!
  • Lining your loaf pan with parchment paper or spraying with a good quality baking spray can help to release it from the pan easier.
  • Cool – Try to let your quick bread loaves cool on a wire rack on the counter, it increases air circulation during the cooling time.

Substitutions

  • Oil – Substitute with canola oil.
  • Milk – Use whatever you have on hand from skim milk to half and half. You can even substitute almond milk to make it dairy free.
  • Lemon Extract or Lemon Juice + Zest – No lemon extract on hand? That’s okay, try lemon juice. Aim for 2 tablespoons of lemon juice as a substitute for one teaspoon of lemon extract.

Variations

  • Make Lemon Poppyseed Bread – Add 1 tablespoon and 2 teaspoons poppyseeds.
  • Make Lemon Blueberry Bread – Fold in 1 cup blueberries.
  • Add Nuts – Pistachios, walnuts, and almonds all pair well with this amazing Lemon Bread.

Baking Alternatives

  • Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
  • Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.

How to Store

Cool completely and cover to store at room temperature for up to 3 days. To store in the fridge, place the loaves in large sealable plastic bags (with a paper towel at the bottom to help soak up any excess moisture) for up to 1 week.
You can also freeze this lemon bread! Wrap in heavy aluminum foil or sealable plastic freezer bags and freeze for up to 3 months.

Video

Calories: 291kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 138mg | Potassium: 160mg | Fiber: 1g | Sugar: 32g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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