Lemon Bread

Posted on: August 22, 2014 Written by
Lemon Bread
    Photography by: Debbie Peck      

Yield: 1 medium loaf

You’ll love this moist, lemon bread. The glaze on top makes it! I usually double the recipe and bake two while the oven is on. This way I have a loaf to share with someone else–or freeze for later.

 

Ingredients

  • 6 T. (85 g) soft butter
  • 1 C. (250 g) sugar
  • 2 eggs, beaten
  • 1/2 C. (125 ml) milk
  • 1 1/2 C. (185 g) flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 lemon (zest and juice separately)
  • 1/2 C. (125 g) sugar

 

Instructions

  1. Cream together the butter and sugar until smooth.
  2. Add the eggs and beat again until smooth. Stir in the zest of the lemon.
  3. Combine and add the flour, salt, and baking powder.
  4. Slowly add the milk. Stir until smooth.
  5. Pour batter into a greased 8X4-inch (20X10 cm) loaf pan. Bake 1 hour at 350° F (180° C).
  6. As soon as you take it from the oven, pour the following glaze over the hot bread (while still in the pan): 1/2 C. (125 g) sugar combined with the juice of the lemon
  7. Remove from the pan when completely cool.

 

For additional recipes, please visit: http://ciaofromdebbie.com

©2014 Thrive.



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  • Julie

    Could you provide measurements for the lemon juice? The lemons I have access to are much smaller than American lemons and I never know how much juice I really need.

    • This is a very flexible amount since you pour it over the baked Lemon Bread. I’m guessing you’d usually get about 3-4 Tablespoons of lemon juice from a lemon. Enjoy!