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Lemon Bread

Rated as 4.49 out of 5 Stars

"You'll often find Kathy Scott baking this sunshiny-sweet bread in her Hemingford, Nebraska kitchen when company's due. It has a pound cake-like texture."
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Ingredients

55 m servings
Original recipe yields 16 servings

Directions

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  1. In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack.

Reviews

Read all reviews 140
  1. 171 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My family enjoys a very concentrated lemon flavor. Although this is a moist delicious bread, I found it rather sweet and not too lemon flavored. I have made this a couple times cutting sugar to ...

Most helpful critical review

I thought this was pretty tasty but was not perfect. I loved the lemony flavor but felt that it could have used something else - maybe coconut or chopped dried cranberries. It was too much of ...

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My family enjoys a very concentrated lemon flavor. Although this is a moist delicious bread, I found it rather sweet and not too lemon flavored. I have made this a couple times cutting sugar to ...

I've always wanted to make lemon bread, but I never did. Until today. Using this recipe, I don't know why I haven't made one sooner. I used Maggie McGuire's suggestions and used the juices of tw...

Best recipe by far. I altered it just a tad, but it was only to make it more lemony. I put the zest of the whole lemon instead of just a tablespoon, put the juice of half a lemon instead of th...

A melt in your mouth lemon bread. The only that I did differently was to add a dash of almond extract to the batter. I found if you make holes in the top of the loaf with a toothpick before you...

I loved this recipe. I didn't change anything but I did listen to the other comments about adding more lemon. I used two whole small lemons for the juice and the zest. I also put some holes on t...

great recipe i doubled it cooked in a Bundt pan for about 1 hour 20 minutes. I also reduced the sugar to 1 1/2 cups and put in lots of lemon juice/ I also added some frozen raspberries DELICIO...

For good lemon flavor you've to add more lemon juice. I used the juice from an entire lemon. For the glaze I used 1 cup powdered sugar, 1 Tbsp. half and half, and the juice of another whole le...

This recipe was very moist and melts in your mouth as you bite into it. I would suggests adding a tbls. more of confectioners to the glaze. It tends to run down the sides of the loaf and does no...

I thought this was pretty tasty but was not perfect. I loved the lemony flavor but felt that it could have used something else - maybe coconut or chopped dried cranberries. It was too much of ...