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.
Servings: 24
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)
- ⅔ cup vegetable oil
- 2 tablespoons lemon extract
- 1 tablespoon lemon zest (about the zest of 1 lemon)
Lemon Drizzle or Glaze
- 6 tablespoons butter unsalted, melted
- 3 cups powdered sugar
- ¼ cup lemon juice
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
Video
Notes
- 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.Nutrition
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