Lemon Bread

Lemon Bread

Gwynne Comstock 0

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

Ingredients 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:
  • 36 mg
  • 12%
  • 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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Reviews 105

  1. 126 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 to the glaze and it's really delicious. I've found that the bread takes less time in my oven, about 45 minutes, but everyone's oven is different. When you think its ready then it probably is, (if you know what your doing :-) otherwise it won't be as moist as it should be.


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 though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it!


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.