Oh my goodness, let me tell you about my absolute favorite lemon bread! I first stumbled upon this recipe during a sunny spring afternoon, and I just knew I had to try it. The moment I pulled this golden loaf from the oven, the smell of bright, zesty lemons filled my kitchen, and I could hardly wait to slice into it. What I love about lemon bread is its versatility—it’s perfect for breakfast with a cup of coffee, or as a light dessert after dinner. The flavor is a delightful balance of sweet and tangy, making each bite a little burst of sunshine. Trust me, once you make this, you’ll want to whip it up again and again!
Ingredients for Lemon Bread
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest (freshly grated for the best flavor)
- 2 tablespoons lemon juice (freshly squeezed is ideal)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Prepare Lemon Bread
- First things first, preheat your oven to 350°F (175°C). This step is crucial because a well-preheated oven helps your lemon bread rise beautifully!
- While that’s warming up, grab your trusty loaf pan and grease it. You can use butter or a non-stick spray—whatever you have on hand works just fine.
- Now, in a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes, so just be patient! Trust me, this step is key for a moist texture.
- Next, add in those two large eggs, the milk, lemon zest, and lemon juice. Mix everything together until it’s well combined. You want this to be smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps; we’re aiming for a nice, even blend!
- Now comes the fun part! Gently fold the dry ingredients into the wet mixture. Be careful not to overmix—just stir until everything is combined. A few lumps are totally okay!
- Pour your batter into the prepared loaf pan, and smooth the top with a spatula. It’s ready for the oven!
- Bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it toward the end—every oven is a little different!
- Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The aroma will be irresistible!
Why You’ll Love This Lemon Bread
- Quick and easy to whip up—perfect for any level of baker!
- Bright, zesty flavor that adds a burst of sunshine to any meal.
- Versatile enough to be enjoyed at breakfast, as a snack, or even as a light dessert.
- Moist and tender texture that keeps you coming back for more.
- Uses simple ingredients you likely already have in your pantry.
- Great for sharing with friends or serving at gatherings—everyone loves it!
- Can be customized with different add-ins like poppy seeds or blueberries for a fun twist.
- Perfectly pairs with a cup of tea or coffee for a delightful afternoon treat.
Tips for Success
Alright, let’s make sure your lemon bread turns out absolutely perfect! Here are my go-to tips that I swear by:
- Use room temperature ingredients: Bringing your butter, eggs, and milk to room temperature helps them blend together more smoothly, resulting in a better texture.
- Don’t skip the zest: Fresh lemon zest is where all that vibrant flavor comes from! So, make sure to use a microplane or a fine grater to get the most out of your lemons.
- Measure accurately: Baking is a science, so be sure to measure your ingredients correctly. I recommend using a kitchen scale for the flour if you have one—this can really improve your results!
- Check your oven temperature: Ovens can be a bit quirky! If you suspect yours runs hot or cold, consider using an oven thermometer to ensure it’s at the right temp.
- Keep an eye on the baking time: Start checking your lemon bread a few minutes before the minimum baking time. You want it to be golden brown, and a toothpick should come out clean from the center.
- Let it cool: Cooling the bread in the pan for about 10 minutes before transferring it to a wire rack is key to preventing it from breaking apart. Letting it cool fully also helps the flavors set!
- Experiment with add-ins: Feel free to get creative! Adding poppy seeds or even a handful of blueberries can elevate your lemon bread to a whole new level.
With these tips, you’ll be on your way to making a lemon bread that’s not just good, but downright amazing! Happy baking!
Variations of Lemon Bread
If you’re anything like me, you love to mix things up in the kitchen! This lemon bread is such a great base for creativity. Here are a few fun variations to consider:
- Poppy Seed Lemon Bread: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a lovely visual touch.
- Blueberry Lemon Bread: Toss in about 1 cup of fresh or frozen blueberries for a fruity twist. Just be gentle when folding them in to avoid breaking them up!
- Glazed Lemon Bread: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled bread. It adds a sweet, tangy finish that’s hard to resist!
- Coconut Lemon Bread: Mix in 1/2 cup of shredded coconut for a tropical flair. Just make sure to keep an eye on the baking time, as coconut can brown quickly.
- Herb-Infused Lemon Bread: For something savory, add a teaspoon of fresh thyme or rosemary to the batter. It creates a wonderful balance of flavors and pairs beautifully with tea.
These variations will keep your lemon bread exciting and new every time you bake it! Enjoy experimenting!
Storage & Reheating Instructions
To keep your lemon bread fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just make sure it’s completely cooled before wrapping! When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For a warm slice, pop it in the microwave for a few seconds or enjoy it at room temperature. Trust me, it’s delightful either way!
Nutritional Information
Now, let’s talk about the nutritional side of my beloved lemon bread! Keep in mind that these values can vary based on the ingredients and brands you use, but here’s a rough estimate to give you an idea:
- Serving Size: 1 slice
- Calories: 150
- Total Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 100mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 8g
- Protein: 3g
These estimates can help you plan your meals, but just remember, the joy of baking is in the delicious flavor, so enjoy every slice guilt-free!
FAQ about Lemon Bread
Got questions about making lemon bread? Don’t worry, I’ve got you covered! Here are some common queries that pop up:
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Just keep in mind that whole wheat flour may give the bread a denser texture. You can even mix half whole wheat and half all-purpose for a nice balance.
What if I don’t have fresh lemons?
If you’re in a pinch, you can use bottled lemon juice, but the flavor won’t be quite as bright. Fresh lemons really make a difference!
How should I serve lemon bread?
Lemon bread is delightful on its own, but you can elevate it with a dollop of whipped cream or a drizzle of lemon glaze. It pairs wonderfully with tea or coffee for a cozy afternoon treat!
Can I make this lemon bread ahead of time?
Yes, you can! It actually tastes even better the next day as the flavors meld together. Just store it properly in an airtight container.
How do I know when my lemon bread is done baking?
Keep an eye on it! It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s too wet, give it a few more minutes in the oven.
With these tips, you’ll be a lemon bread pro in no time! Happy baking!
Print
Lemon Bread: 7 Tips for Irresistible Sunshine Flavor
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful lemon bread perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan.
- In a bowl, cream together butter and sugar.
- Add eggs, milk, lemon zest, and lemon juice. Mix well.
- In another bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the bread to cool before slicing.
Notes
- Store in an airtight container.
- Can be served with a lemon glaze.
- Best enjoyed within a few days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon bread, quick bread, dessert, breakfast
