Best Homemade Lemon Bread
User Reviews
4.4
Best Homemade Lemon Bread
Description
This lemon bread recipe combines grated lemon zest, flour, baking powder, salt, sugar, soft butter, eggs, and milk to create a smooth batter baked in a loaf pan. After baking, a lemon syrup made from fresh lemon juice and sugar is heated and brushed onto the bread, adding moisture and enhancing the citrus flavor. The baking time can vary around an hour depending on the oven, and the bread is cooled thoroughly before applying the syrup.
The finished bread is flavorful with a slightly sweet crumb and a fresh lemon aroma, making it a versatile option for breakfast, snack, or dessert alongside beverages. Variations can include substituting other citrus zest or modifying the glaze to a powdered sugar lemon glaze.
To keep the bread fresh, it can be wrapped tightly and stored at room temperature for a few days or refrigerated for up to a week. It also freezes well when wrapped to maintain moisture and flavor for up to three months. When frozen with glaze, allow the glaze to harden before wrapping for best results.
Ingredients
- 1 tablespoon lemon grated zest, approximately 1 lemon
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 1¼ cups granulated sugar
- ¾ cup butter softened
- 3 large egg
- ¾ cup milk whole or 2% milk
*If you use salted butter then use a pinch of salt.
LEMON SYRUP
- 4 ½ teaspoons lemon juice
- 2 tablespoons granulated sugar
Instructions
- Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
- In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
- In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 – 20 minutes then move to a wire rack to cool completely.
LEMON SYRUP
- In a small pot add the 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the cooled or even warmish bread. Enjoy!
Notes
- Mix the batter just until ingredients are moistened to maintain a tender crumb; avoid overmixing.
- Fresh lemon juice and zest provide the best citrus flavor; bottled juice may diminish the taste.
- The lemon syrup enhances moistness; alternatively, a lemon glaze can be used.
- Store cooled bread wrapped at room temperature for 2-3 days or refrigerate up to 7 days.
- To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Bake time may vary; start checking doneness around 55 minutes using a toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 270mg | 11% |
| Potassium | 114mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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