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Easter Lemon Bread

Rated as 4.68 out of 5 Stars

"This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe."
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Ingredients

1 h 40 m servings 286 cals
Original recipe yields 20 servings (2 loaves)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
  2. Combine the flour, baking powder, and salt and set aside.
  3. Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
  4. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
  5. Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
  6. Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.

Nutrition Facts


Per Serving: 286 calories; 9.8 g fat; 46.4 g carbohydrates; 4.6 g protein; 50 mg cholesterol; 334 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used...

Most helpful critical review

I was excited to make this recipe because my family loves all things lemon. But I was disappointed in the lack of lemon flavor in the bread itself. The glaze that is poured on is delicious but I...

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I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used...

Delicious! I cut the recipe in half and it baked up beautifully. The glaze at the end was not soaking in so I carefully poked the sides of the loaf with a fork and swirled the juice around. ...

I just made this recipe exactly as it says and I have to say it's OUTRAGEOUS!!! Everyone in my family tried it and said the same! Thank you for sharing!!

Wonderful recipe. I followed as directed and finished with two beautiful loaves of lemon bread. I would suggest that you grease the pans well as the sugar glaze is sticky and drips down the edg...

This bread was delicious! I liked the glaze because it helped when taking the bread out of the pan too. I didn't like the idea of nuts in Lemon bread so I put in 2 TB of poppy seeds. Yummy!

I don't know if it was a mistake or not, like if it was uncooked in the middle, but it tasted like I'd put lemon curd in the middle (which I didn't) and it made it extra delicious!

I made this recipe as shown except I added an extra tablespoon of lemon juice and a little extra lemon zest. After reading some of these reviews I was afraid it wouldn't have enough lemon flavo...

I was excited to make this recipe because my family loves all things lemon. But I was disappointed in the lack of lemon flavor in the bread itself. The glaze that is poured on is delicious but I...

I think 60 minutes was too long to cook it because it came out dry. Next time I will cook it in about 50 minutes. Otherwise, good.