Yummy Lemon Bread

Yummy Lemon Bread

v monte 0

"Very good, tangy bread."

Ingredients {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
  3. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
  4. While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
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Reviews 19

  1. 24 Ratings


Mild lemon flavor. Wonderful companion to cup of hot coffee.


A delightful bread with just the right amount of lemon flavor - not too tart and not too sweet. It was moist, yet firm, and made perfect slices when cut. Before grating the lemon peel, I squeezed the lemon and strained and reserved the juice for use in the glaze. The bread was golden brown and done in the center at 45 min., so be careful with the baking time.


Given that I love lemon, I really wanted to like this bread. It ended up tasting fine--not five-star delicious, but good. However, it really came out as more of a cake. It barely rose at all in the oven, and the loaf really only ended up about two inches thick. I followed the recipe exactly, except for omitting the nuts and sweetening the lemon juice more at the last step. Maybe next time I'll make a double batch and make it a 9x13 cake. But as a loaf of bread, this just doesn't cut it.