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Rating: 4.75 stars
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.

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  • Combine the flour, baking powder, and salt and set aside.

  • 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.

  • 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.

  • 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.

  • 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

286 calories; protein 4.6g; carbohydrates 46.4g; fat 9.8g; cholesterol 50.4mg; sodium 333.6mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2013
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 1c of whole wheat flour & 2c all purpose and reduced the sugar to just under 2 cups. It was super moist and really lemony, just the way I like it. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/31/2017
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 really wish the inside of the bread had more flavor. I may try again but add lemon juice to the bread recipe. Read More
(1)
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/05/2013
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 1c of whole wheat flour & 2c all purpose and reduced the sugar to just under 2 cups. It was super moist and really lemony, just the way I like it. Read More
(21)
Rating: 5 stars
11/30/2012
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 had a surplus of lemons and not a lot of butter so this recipe was a good match. Will definitely make again but with a bit less sugar. Bonus: my husband also found this cake delicious. Read More
(9)
Rating: 5 stars
08/04/2013
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! Read More
(4)
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Rating: 5 stars
04/19/2014
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!! Read More
(4)
Rating: 5 stars
04/07/2018
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! Read More
(1)
Rating: 5 stars
07/04/2015
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 edge making them tough to remove. Excellent flavourful dessert! Read More
(1)
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Rating: 3 stars
03/31/2017
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 really wish the inside of the bread had more flavor. I may try again but add lemon juice to the bread recipe. Read More
(1)
Rating: 5 stars
03/15/2016
This recipe is very forgiving. I accidentally put the lemon juice in the batter and it still turned out just fine. I had two very large lemons and that equaled 12 tablespoons of juice. I doubled the recipe. And cut it into lasagna pans. Left out the nuts because some folks have not allergies where I'm taking the cake and put poppyseeds instead. Read More
(1)
Rating: 4 stars
12/06/2016
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. Read More