Lemon bread
Discover the zesty delight of homemade lemon bread with this easy-to-follow recipe! Made with just a few simple ingredients, including fresh lemon zest, self-raising flour, and a touch of vanilla, this moist and flavorful loaf is perfect for any occasion. Enjoy the perfect balance of tangy and sweet in every bite!
- 19 Mar 2025
- Cook time 50 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.21g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.30g | 1% |
| Sugar 20g | 21% |
| Fat | |
| Fat 1.62g | 2% |
| Saturated 0.50g | 2% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 45mg | 8% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.18mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 2.42mg | 3% |
| Vitamin E 0.14mg | 1% |
| Vitamin K 0.08ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.02mg | 3% |
| Iron, Fe 0.34mg | 3% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 60mg | 2% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 22mg | 2% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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