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This Lemon Bread is a quick bread recipe with so much lemon flavor – There is lemon in every bite! It’s soft and tender with a lemon glaze – it’s the perfect breakfast, lunch, or dessert! Learn how to make this lemon bread and never make another recipe again.

sliced lemon bread with a glaze on top on a drying rack.


Best Lemon Bread Recipe

This lemon bread is a quick bread recipe, meaning it is bread made without yeast. It’s not quite bread, but not quite cake – somewhere perfectly in the middle! With a super moist texture, it has a perfect lemon flavor throughout every bite! There are lemon zest and lemon extract and there is a simple lemon glaze!

One of the things I love the most is lemon! I can never get enough lemon flavors in dessert or breakfast foods. Lemon muffins, lemon pie, lemon cookies…you name it I LOVE IT and so do you all! When you feel like lemon loaf but you want it for breakfast, it’s time to make my EASY Lemon Bread recipe.

ingredients in lemon bread laid out on a marble counter.

Lemon Bread Ingredients

  • Flour: I always use all-purpose flour. Be sure to measure it correctly!
  • Baking Powder: This helps the bread rise.
  • Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
  • Oil: Vegetable oil or canola oil
  • Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
  • Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this lemon bread recipe.
  • Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!

How to make Lemon Bread

process shot of lemon bread being made.
  1. Whisk together all purpose flour, baking powder, salt, and granulated sugar.
process shot of lemon bread being made.

2. Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs. Add the wet ingredients to the dry ingredients in a large bowl. Stir until combined.

process shot of lemon bread being made.

3. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs. Cool on a wire rack.

process shot of lemon bread being made.

4. To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This lemon bread recipe tastes like sunshine!

sliced lemon bread with a glaze on top on a drying rack.

Expert Tips

  • Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for a delicious topping. Lemon glazed bread is so sweet and tart.
  • If you want your bread to be really lemony, don’t skip the lemon extract.
  • Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
  • You can also bake this in 3 mini loaf pans. Bake time will be about half.
  • Turn this into lemon blueberry bread by adding fresh berries.
  • Make it gluten free by using 1:1 gluten-free flour.

FAQs

How to store quick bread – can you freeze it?

Store covered on the counter in an airtight container or freeze it for up to 3 months. To freeze lemon bread, wrap the whole loaf in plastic or place slices in sandwich bags and seal, then place in freezer. Remove to counter to thaw.

How long does lemon bread last in the fridge?

If stored in an airtight container this bread will last in the refrigerator up to 4 days.

How do I know when my lemon bread is done baking?

A toothpick will come out clean from the center of the bread.

Can I make lemon bread without eggs?

I have never tried this so I do not recommend it.

sliced lemon bread with a glaze on top on a drying rack.

Lemon Quick Bread Recipe

3.99 from 67 votes
Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 /12 loaf
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Ingredients
 

  • 1 ½ cups (186g) all purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large egs
  • ⅓ cup (79ml) oil
  • 5 ounces (147ml) evaporated milk
  • 1 teaspoon pure lemon extract optional
  • Zest of one large or two small lemons
  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons (15-30ml) lemon juice
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Instructions

  • Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
  • Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
  • Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
  • Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Recipe Video

Recipe Notes

  • Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
  • If you want your bread to be really lemony, don’t skip the lemon extract.
  • Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.

Recipe Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Favorite Lemon Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3.99 from 67 votes (64 ratings without comment)

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38 Comments

  1. Happy New Year to you too! I don’t usually accept gifts just for New Year’s, but if this recipe is what you’re dishing out I’m sure going to take it! Looks so dense and moist and delicious!

    Reply

  2. This looks awesome! And I know you have a major love of lemons! I just planted a lemon tree in the fall and it has 4 big lemons on it right now and like 100 little lemon buds…hopefully they will all become fruit.

    I am glad you’re happy and doing what makes you happy and in such a good place!

    P.S. Did you change your font? Either that or my eyes are playing tricks on me which is entirely possible 🙂

    Reply

    1. I’m jealous about your tree, although I have a few friends that recently told me they just throw all their lemons away so now I have a source, lol. Lindsay did a site update for me so I think she did change the font, it shocked me too, lol.

      Reply