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Written ByDorothy Kern
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Lemon Bread – this easy quick bread recipe is has so much lemon flavor. There is lemon in every bite – this moist bread is perfect for breakfast or a snack or dessert – it’s a refreshing and lighter twist on a lemon loaf.
Why you’ll love Lemon Bread
One of the things I love the most is LEMON. I can never get enough lemon in dessert or breakfast foods. Lemon muffins, lemon pie, lemon cookies…you name it I LOVE IT and so do you all! When you feel like lemon loaf but you want it for breakfast, it’s time to make my EASY Lemon Bread recipe.
What is lemon bread? This is most definitely in the bread-not-cake category. The crumb is similar but it’s not as sweet as a cake and is much closer to the texture of banana bread (without the bananas). The lemon flavor POPS,thanks to lemonzest and lemon extract and we love the simple lemon glaze on this homemade lemon loaf!
Lemon Quick Bread Ingredients
- Flour: I always use all-purpose flour. Be sure to measure it correctly!
- Baking Powder: This helps the bread rise.
- Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
- Oil: Vegetable oil or canola oil
- Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
- Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this bread.
- Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!
Be sure to see the recipe card below for full ingredients & instructions!
Lemon Extract vs Real Lemon
There is no juice in the bread itself because lemon juice doesn’t add much flavor. The real flavor of the lemon is the zest and the extract.
You can skip the extract if you must but don’t skip the zest! Adding lemon juice won’t alter the flavor too much.
How to make Lemon Bread
- Whisk together all purpose flour, baking powder, salt, and granulated sugar.
- Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs.
- Add the wet ingredients to the dry ingredients in a large bowl.
- Stir until just combined.
- Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs.
- To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This bread tastes like sunshine!
Tip From Dorothy
Expert Tips
- Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
- If you want your bread to be really lemony, don’t skip the lemon extract.
- Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
- You can also bake this in 3 mini loaf pans. Bake time will be about half.
- Turn this into lemon blueberry bread by adding fresh berries.
- Make it gluten free by using 1:1 gluten-free flour.
Best Lemon Bread Recipe FAQ
What pan size is best for quick bread?
This recipe is designed for an 8×4-inch loaf pan. You can use a 9×5-inch but the loaf won’t dome and will be flatter on top.
Do I have to use evaporated milk?
I always recommend sticking to the instructions and using what’s called for, so grab a can of evaporated milk for best results. However, in a pinch you can substitute milk, non dairy milk, half and half or cream. The result may be a bit different crumb than pictured.
How to store quick bread – can you freeze it?
Store covered on the counter or freeze it for up to 3 months. To freeze, wrap the whole loaf in plastic or place slices in sandwich bags and seal.
Lemon Quick Bread
3.99 from 67 votes
Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Yield 12 servings
Serving Size 1 /12 loaf
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Ingredients
- 1 ½ cups (186g) all purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large egs
- ⅓ cup (79ml) oil
- 5 ounces evaporated milk
- 1 teaspoon pure lemon extract optional
- Zest of one large or two small lemons
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.
Recipe Video
Recipe Notes
- Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
- If you want your bread to be really lemony, don’t skip the lemon extract.
- Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
Recipe Nutrition
Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
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Last Updated on March 15, 2024
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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36 Comments
I made this today but found it to be on the dry side. Any ideas as to what could make it moist? Note – I did make one change to the recipe and substituted whole milk for evaporated milk. Otherwise, I followed the direction to a “T”
ReplyVery tasty. I made a few modifications: zest of 4 small lemons, juice of 1, skipped the milk (got away with this by doubling the eggs) and used honey instead of sugar and only coconut oil. Our home smelled divine. Thanks!
ReplySo basically you made your own recipe and then only gave it 4 stars. Wow!
ReplyI’m craving a lemon bread, but I do not have fresh lemons….only bottled lemon juice. Is there any recipes without the zest?
ReplyHi Dorothy – can regular milk be substituted for the evaporated milk? If not, can something else be substituted for it?
Thank you!
ReplyUsually, evaporated milk is a substitute for cream, so I would imagine you could use cream for evaporated milk. Hope that helps.
ReplyEasy and tasty. Thanks.
I used 1/2 cup sugar, had no lemon extract, but wanted a lemony taste, added 1/2 oz lemon juice, plus the required amt of extract to the eggs and whisked, and 4 & 1/2 ozs milk.ReplyThank you so much. Not only for the recipe, but mainly for your honesty about your life. I am going thru a very hard time right now. I needed to see that there’s someone else that felt the same as I do now. Thank you so much. I pray this ends soon.
ReplyI make this but double it and use buttermilk! Cook in a bunt pan!
ReplyGlad you like it!
Reply
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