I love lemons, but many of you may have already guessed that by the large amount of lemon recipes on my site. I love lemon pudding, lemon pie, lemon curd, lemonade, really just about anything lemon.
And today for my Cooking Through My Collection series I have lemon bread for you.
This is one of those breads that everyone seems to love. I made it a few weeks ago as muffins and sent it to work with my husband and everyone love it. So, I have made this as both bread and muffins and it works well either way.
This recipe comes from the Taste of Home Baking Cookbook
. I love Taste of Home’s recipes and cookbooks and this one does not disappoint. This cookbook is full of recipes for cakes, cookies, pies, breads, and all kinds of other delicious treats and baked goods.
The recipes in this book are fairly easy and contain everyday ingredients, so this would be an excellent gift for someone new to baking or for a gift for a new bride.
This book is obviously filled with gluten filled food and I will admit that I did not eat this lemon bread, I adapted it to be gluten free and I shared that version in my gluten free section today. If you are gluten free and love lemon as much as I do, you need to try the gluten free version. (And if you are gluten free I love this post by Alta about cooking with gluten in a gluten free kitchen, she has some great thoughts and I love her solution.)
There are many recipes in this book I either have adapted, or plan to adapt to be gluten free, and will try to share them in my allergy section as I find ones that adapt well.
Now for the recipe.
Lemon Bread
Lemon bread is a must make for lemon lovers.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel, you want this finely grated/zested
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- In a bowl cream butter and sugar until light and fluffy.
- Beat in eggs, lemon juice, and peel.
- In a separate bowl combine flour, baking powder and salt. Gradually add to creamed mixture alternating with milk.
- Pour into a greased 8x14 (or so) loaf pan and bake at 350 degrees for 45 minutes or until toothpick inserted in the center is done.
- Remove bread from pan to a cooling rack to cool slightly.
- In a small bowl combine glaze ingredients and drizzle over bread.
Notes
To make this into muffins, line muffin pan with paper liners. This makes about 15-18 muffins. Scoop batter into muffin liners until about 3/4 full. Bake for 18-20 minutes or until the center tests done with a toothpick.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 142mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g
Nutritional values are approximate and aren't always accurate.
I’ve made this recipe for a while, and it’s truly the best out there! I gave samples to my employer, a country club, and they now have a similar item on the dessert menu. I often double the recipe and make mini loaves or mini bundts.
I know it is one of the best lemon breads that I have had. It is so good and I am glad to know that others agree. 🙂 And mini bundt cakes are a great idea. That would be so cute!
I absolutely love lemon bread for breakfast or dessert, and yours looks fabulous Lynn! So moist and crumbly! Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!
I can’t wait to try this I love lemons too. Sounds so good.
I have a recipe so similar to this so I know it is awesome. Once when I was out of milk (how???) I subbed plain yoghurt and it was out of this world, so moist and rich – try it if you want to make it the ultimate treat.
Oh my boys are going to LOVE this!! I’ve been looking for an easy lemon bread recipe. Thanks for including the muffin hint too.
I just made these in muffin size this afternoon. They are so good! They puff up nicely, so they’re airy and light. And the muffin is great plain, just slightly sweet, even without the glaze. Thanks for sharing!
I’m enjoying your “Cooking Through your Collection” series. I like to get a peek into different cookbooks.