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!
This lemon bread is ideal alongside a cup of tea as an afternoon snack (or dessert). I also love toasting up slices for breakfast and topping it with Greek 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 my favourite – coconut yogurt. It’s such a great combination! I hope you like this lemon bread as much as I do; it’s simple, tart and perfectly lemony!
Ingredients
- Granulated sugar
- Unsalted butter
- Shortening
- Eggs
- Milk
- All-purpose flour
- Baking powder
- Salt
- Lemons
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:
- Mix in fresh fruit; like blueberries or raspberries
- Add toasted coconut to the batter
- Add your favourite nuts
- Make a lemon poppy seed loaf by adding 2 tablespoons poppy seeds
- Add a lemon glaze*
* We all know the famous Starbucks lemon loaf! To make this lemon loaf just like Starbucks add a lemon glaze; mix 1 cup icing sugar, approx. 3-4 teaspoons lemon juice and 3 teaspoons warm water together. Note, if adding a lemon glaze, omit the lemon drizzle as you may find the lemon and sweetness too overpowering.
Make It a Hostess Gift
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 it’s 100% better than store-bought! Plus, who doesn’t love homemade baking?
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 overdevelops the glutens.
- Make sure to use room temperature ingredients. Mixing ingredients at different temperatures can cause overmixing and improper incorporation.
- Mix sugar and lemon zest together. Mixing the sugar and lemon zest together first will release the oils/juice of the lemon right into the sugar for an extra lemon bite.
- Use fresh lemon juice. For the best flavour use freshly squeezed lemon juice, it makes a big difference!
- 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 syrup! 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: Add sugar and lemon zest together and beat together in a mixer. Next, cream your butter and shortening with the sugar, add eggs and beat until smooth and pale in colour. Add dry ingredients and mix just until combined. Pour batter into your loaf 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. 30-45 minutes before serving.
Lemon Bread
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 in texture 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: 45 mins
- Total Time: 40 mins
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: British
Ingredients
- 1 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup shortening
- 2 eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- rind/zest of one large lemon
Lemon Drizzle
- Juice of 1 large lemon
- 1 – 2 Tablespoons sugar
Instructions
- Preheat the oven to 350ËšF. Line (or grease) a 9×5-inch loaf pan with parchment paper and 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 to the sugar and cream together. Add eggs one at a time and then slowly add milk, beat until smooth and pale in colour.
- In a separate large bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and mix just until combined. Pour into the prepared loaf pan.
- Bake in the middle of the oven for 45-50 minutes or until a toothpick comes out clean. Try not to overbake the loaf.
- Meanwhile, in a small bowl mix the sugar and lemon juice together and set aside.
- Once the loaf is baked, leave it in the pan and prick the top of the loaf with a toothpick all over. Then spoon the lemon drizzle all over the top, letting the juice absorb into the loaf. Let stand for approx. 30-45 minutes before serving.
Notes
Store lemon loaf at room temperature in a tin or an airtight container for up to 3 days. You can also freeze the loaf for up to 2 months. Let the bread come to room temperature before serving.
Nutrition
- 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
FAQ’s
Overmixing the batter will create a dense lemon bread as it overdevelops 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 (powdered 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 overpowering.
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