Lemon bread
Lemon bread is a moist and flavorful loaf combining sweet and tangy lemon flavours. It's an easy recipe that results in a delightful treat for breakfast or dessert.
Cook time 50 min
Prep time 15 min
Ingredients:
3/4 cup sugar2 tbsp lemon zest
2 eggs
1/2 cup self-raising flour
1/2 cup milk (1% fat)
1/3 cup vanilla extract
1/4 cup lemon juice
Lemon bread is a delightful and refreshing treat that's perfect for any time of the year. With its combination of sweet and tangy flavors, it's sure to be a hit with family and friends. This recipe is straightforward, using simple ingredients to create a moist and flavorful loaf that's perfect for breakfast, dessert, or a midday snack.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant and the sugar takes on a yellow hue.
- Crack the eggs into the sugar-lemon zest mixture. Whisk until the eggs are well incorporated and the mixture is light and fluffy.
- Sift the self-raising flour into the bowl. Fold it gently into the wet mixture until just combined.
- Gradually pour in the milk, stirring continuously to combine. Then, add the vanilla extract and lemon juice, mixing just until smooth. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the lemon bread to cool in the pan for about 10 minutes.
- Remove from the pan and let it cool completely on a wire rack before slicing and serving.
And there you have it – a perfectly baked lemon bread! Its moist texture and zesty flavor make it an irresistible treat for lemon lovers. Enjoy a slice with a cup of tea or coffee, or serve it as a delightful dessert at your next gathering. Happy baking!
Lemon bread FAQ:
Bake the lemon bread in a preheated oven at 350°F (175°C) for about 45-50 minutes. It's ready when a toothpick inserted into the center comes out clean.
Check the doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it's wet with batter, bake for additional time.
Use a 9x5 inch loaf pan for this recipe. This size helps ensure even baking and the right loaf shape.
You can substitute regular all-purpose flour for self-raising flour, but you'll need to add baking powder (1.5 tsp) for leavening. You can also use low-fat milk or a dairy-free alternative.
Store the lemon bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To extend freshness, you can also freeze slices by wrapping them tightly in plastic wrap.
Cooking Tips:
- Use fresh lemon zest for the best flavor; avoid using dried zest as it can lack the vibrant citrusy taste.
- Ensure your eggs are at room temperature before mixing; this helps in achieving a smoother batter.
- If you don't have self-raising flour, you can substitute with all-purpose flour by adding 1 teaspoon of baking powder and a pinch of salt.
- Gradually add the milk and flour to the wet ingredients to avoid lumps and ensure a smooth batter.
- Allow the lemon bread to cool completely before slicing, as this helps in maintaining its structure and avoids crumbling.
- For an extra touch of lemony goodness, consider adding a light lemon glaze made from powdered sugar and lemon juice.
Nutrition Facts
8 ServingsCalories 140kcal
Protein 3.21g
Carbohydrates 27g
Fiber 0.30g
Sugar 20g
Fat 1.62g
More recipes
Powerful blueberry almond milk granola
Make nutritious blueberry almond milk granola for breakfast.
21 Dec 2025Balsamic mustard potatoes with onion
Tangy balsamic mustard potatoes with roasted onion.
12 Nov 2025Super-easy buttermilk banana bread
Deliciously moist buttermilk banana bread with white chocolate.
20 Dec 2025