Lemon Bread

Lemon Bread


"A moist lemon bread, good for afternoon tea."


1 h 20 m {{adjustedServings}} servings 261 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Whisk together flour, salt, and baking powder.
  2. In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
  4. Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.
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  1. 130 Ratings


This is the best lemon bread I've ever made, my dad loves it. Especially when I add poppy seeds which realy complement the sweet-tangy lemon flavor. I add a little to the batter, and a little ...

Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer t...

This is great as a dessert! I usually use butter instead of shortening, a tablespoon of lemon zest and I make the glaze by combining lemon juice with powdered sugar. It is perfect with tea.