If you're a lemon lover, not much is more delicious than the refreshing scent and flavor of an easy lemon loaf. This easy lemon bread recipe takes just 5 minutes hands on time and makes a beautiful breakfast or gift!
Grease 6 mini loaf pans and preheat oven to 350 degrees.
Combine sugar, flour, baking powder and salt.
Beat eggs, milk, oil, lemon extract and zest.
Gradually add dry mixture to wet until just moist.
Pour batter into pans an inch below 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.
Video
Notes
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 and Lemon Zest -Don't have lemon extract? You can substitute with additional lemon zest. 1 teaspoon of extract is equal to 2 teaspoons of lemon zest.
Add Nuts - Pistachios, walnuts, and almonds all pair well with this amazing Lemon Bread.
Add Chocolate Chips - Fold in semi-sweet or milk chocolate chips just before baking.
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.
Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Store
Room Temperature - Cool, cover and store at room temperature up to three days.
Freeze - Wrap in heavy aluminum foil or sealable plastic freezer bags and freeze for up to three months.