Lemon Bread Recipe

Lemon Bread Recipe

Prep Time


Cook Time




Lemon Bread Recipe. Easy and quick to prepare, this great lemon bread can be served for any occasion.

This recipe courtesy of EllynAnne Geisel, author of The Apron Book.


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon extract
  • 2 eggs, lightly beaten
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking power
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • Optional Addition: 1/2 cup chopped pecans
  • Lemon Glaze:1/4 cup lemon juice (freshly squeezed for zestier flavor)
  • Lemon 1/2 cup sugar


  • 1 Preheat oven to 350ºF.
  • 2 Grease and flour a 9x5 inch loaf pan.
  • 3 In a large bowl, mix the butter with the sugar, lemon extract and eggs.
  • 4 In a separate bowl, sift the flour with the baking powder and salt.
  • 5 Add the flour mixture to the butter mixture, alternating flour mixture with the milk, stiring each addition just enough to blend. Fold in the lemon peel (and pecans).
  • 6 Pour the batter into the loaf pan and bake for 1 hour or until a wooden pick insertedinto the center comes out clean.
  • 7 Use a spatula around the four sides to loosen the loaf from the pan. Remove loaf fromthe pan onto a cooling rack.
  • 8 Drizzle the lemon glaze over the top (Tip: Place rack over a piece of wax paper for easy clean up).
  • 9 Wrap the cooled loaf in foil and store in the refrigerator for 1 day before serving.
  • 10 For a colorful and yummy presentation, toss fresh raspberries with extra glaze and serve alongside.


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