Lemon Bread Recipe

Name: Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Softened; 1 cup Granulated Sugar; 1 whole Lemon, Zested; 2 whole Large Eggs; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk; 1/2 cups Powdered Sugar; 1 whole Lemon, Juiced

Servings: persons

1/2 cups Butter, Softened
1 cup Granulated Sugar
1 whole Lemon, Zested
2 whole Large Eggs
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Milk
1/2 cups Powdered Sugar
1 whole Lemon, Juiced

1
Beat butter, sugar, and grated lemon peel together untill fluffy. Add eggs one at a time, beating well after each. Mix dry ingredients. Add to the creamed mixture alternately with the milk. Spoon evenly into greased pan(s). Bake at 350u00b0F for 1 hour or until it tests done. (Makes 1 loaf or 2 smaller pans.) If using a large loaf pan, bake 1 hour; if small pans, bake about 50 minutes.
2
Remove loaves from pan.
3
To make the lemon glaze, combine powdered sugar and lemon juice. Poke holes in the tops of the still warm bread. Spoon, or brush with a pastry brush, the glaze over the bread and let soak in.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1 cup Granulated Sugar, 1 whole Lemon, Zested, 2 whole Large Eggs, 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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