Lemon Bread Recipe

Name: Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. unsifted flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 1/2 c. sugar; 1/2 c. margarine or butter, softened; 3 eggs; 1/2 c. ReaLemon lemon juice from concentrate; 1/2 c. Borden or Meadow Gold milk; 3/4 c. chopped pecans (optional); Clear Lemon Glaze

Servings: persons

2 c. unsifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sugar
1/2 c. margarine or butter, softened
3 eggs
1/2 c. ReaLemon lemon juice from concentrate
1/2 c. Borden or Meadow Gold milk
3/4 c. chopped pecans (optional)
Clear Lemon Glaze

1
Preheat oven to 350u00b0.
2
Stir together flour, baking powder, baking soda and salt; set aside.
3
In large mixer bowl, beat sugar and margarine until fluffy.
4
Add eggs, one at a time; beat well. Add pecans if desired.
5
Turn into greased and floured 9 x 5-inch loaf pan.
6
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
7
Remove from oven; drizzle with Clear Lemon Glaze.
8
Cool 15 minutes; remove from pan.
9
Cool completely. Store wrapped.
10
Makes one 9 x 5-inch loaf.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. unsifted flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Lemon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Bread

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