This has been a long time favourite loaf in the Romano household. This was always my favourite when mom would bake up a loaf or two as a kid. Normally she’d make lemon bread and some muffins to send off with us kids when we were going away for a weekend up to a friend’s cottage. I’d always sneak the end piece when I could because it’s soaked with lemon sugar and the absolute best piece of the loaf!
Maybe it’s the way I was raised but bringing baked goods to friends as a hostess gift has always been the norm for me. It’s something special that you took the time out of your busy schedule to show you care. And who doesn’t love homemade baking?
This lemon bread is ideal along side a cup of tea as an afternoon snack. I also love toasting up slices for breakfast and topping it with yogurt and fresh raspberries. If you’re following me on instagram you’ll have seen a few of my stories loading my lemon bread up with coconut yogurt. It’s such a great combination!! I have to admit it’s not the healthiest choice but heck, life is too short not to indulge once in awhile, am I right?!
I hope you like this lemon bread as much as I do; simple, tart and perfectly lemony! Happy Baking. 🙂
- Granulated sugar
- Unsalted butter
- All-purpose flour
- Baking powder
Lemon Bread Varieties
I’ve kept this recipe very basic because honestly, that’s how my mom makes it and I love it just that way – reminding me of that little girl stealing the end slice! But if you’re feeling adventurous you can easily fancy up the recipe. Here are some options:
- Fresh Fruit; blueberries or raspberries
- Poppy seeds
Freezing Lemon Bread
This loaf can also be frozen if you want to bake it ahead of time but of course it’s best eaten when it’s still a little warm, fresh from the oven. Simply wrap the baked lemon bread (making sure it’s completely cool) tightly with plastic wrap and slip into a freezer bag. Freeze bread for up to two months and let it come to room temperature before serving.
Tips for a Moist Lemon Bread
- Be very careful not to overmix the batter. Overmixing the batter will cause a dense and dry bread as it over develops the glutens.
- Make sure to use room temperature ingredients. Using a mix of ingredients at different temperatures can cause overmixing and for the ingredients to be improperly incorporated.
- Watch your bake time. There’s nothing worse than overbaking your bread by just a few extra minutes causing a dry loaf. Bake just until the middle is set.
- Don’t skip out on the lemon drizzle! This is by far the most important and most delicious part of the lemon bread. The drizzle seeps into the bread adding extra moisture!
How to Make Lemon Bread
Step One: First, add sugar and lemon rind together and beat in a mixer. This is to release the lemon flavour right into the sugar for an extra lemon bite. Next, cream your butter and shortening, add eggs and beat until smooth and pale in colour. Add dry ingredients and mix just until combined. Pour batter into pan and bake.
Step Two: Once baked, using a toothpick prick the top of the loaf all over. Now, spoon the lemon drizzle all over the top, letting the juice absorb into the loaf. Let stand for approx. 45 minutes before serving.Print
Pucker up lemon lovers; I’ve got your favourite snack that’s effortless to make and perfectly scrumptious! This bread is full of lemony flavour and is light and versatile. Add poppy seeds, fruit, nuts, etc. I bet even you non bakers can whip this up and feel like a baking superstar!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: British
- 1 cup granulated sugar
- 1/4 cup unsalted butter at room temperature
- 1/4 cup shortening
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- rind of one large lemon
- Juice of 1 large lemon
- 1 – 2 Tablespoons sugar
- Preheat oven to 350˚F. Line or grease a loaf pan, set aside.
- Add sugar and lemon rind together and beat in a mixer for 1 – 2 minutes. This is to release the lemon flavour into the sugar. Add butter and shortening and cream together. Add eggs one at a time and then slowly add milk, beat until smooth and pale in colour.
- In a separate bowl, mix together flour, baking powder and salt. Add to butter mixture and mix just until combined. Pour into prepared loaf pan.
- Bake in the middle of the oven for 20 – 25 minutes or until a toothpick comes out clean. Try not to overbake.
- Once baked, prick the top of the loaf with a toothpick all over. Mix the sugar and lemon juice together and spoon the mixture all over the top, letting the juice absorb into the loaf. Let stand for approx. 45 minutes before serving.
Store lemon loaf at room temperature in a tin or an airtight container for up to 3 days.
- Serving Size: 1 slice of 12
- Calories: 208
- Sugar: 13.7g
- Sodium: 140mg
- Fat: 9.2g
- Saturated Fat: 4.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29.4g
- Fiber: 0.4g
- Protein: 2.9g
- Cholesterol: 38mg
Keywords: Quick Bread, Lemon Bread, Loaf. Lemon
Overmixing the batter will create a dense lemon bread as it over develops the glutens. Make sure to mix the batter just until the ingredients are combined. A dense bread can also be caused from not having your ingredients prepped at room temperature. Make sure all butter, milk, eggs, etc. are at room temperature before mixing together.
First, check to see if the leavening agent (baking powder) hasn’t expired as it helps your baking to rise. Another common issue with a sunken centre is not baking the bread long enough. This will cause a doughy centre and once out of the oven the bread will fall/collapse as it starts to cool.
Yes, you can definitely add a simple lemon gaze by mixing 1 cup icing sugar, 3-4 teaspoons lemon juice and 3 teaspoons warm water together. If adding a lemon glaze, omit the lemon drizzle as you may find the lemon too over powering.
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