This Lemon Quick Bread recipe is a delightful combination of tangy lemon and sweet, moist cake, perfect for any occasion.

Whether you want a loaf for an afternoon pick-me-up with a cup of tea or breakfast on a busy morning, this easy winter baking recipe will definitely cheer you up.

Lemon Bread

A perfect blend of tangy lemon and sweet, moist cake.

Prep Time 20

Cook Time 1

Total Time 1 20

Serving Size slices

Ingredients

For the Bread

½ cup shortening (such as Crisco)
¾ cup granulated sugar
2 large eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 teaspoons lemon juice
2 teaspoons lemon zest

Glaze

½ cup powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice

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Instructions

Prep. Preheat oven to 350℉. Generously spray a 9×5 or 8×4 loaf pan with nonstick spray and set aside.
Beat sugar and shortening. In a large mixing bowl, beat the shortening and sugar until light and fluffy.
Add eggs. Add the eggs one at a time, beating well after adding each one.
Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
Combine mixtures. Slowly add the dry ingredients to the sugar mix, alternating with the milk. Stir until just mixed.
Add lemon. Add the lemon zest and juice. Use a spatula to make sure everything is well incorporated.
Bake. Put the batter into the loaf pan you prepared. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
Make the glaze. While the bread is cooling, prepare the glaze. Mix the powdered sugar, lemon zest, and lemon juice in a small bowl until smooth. Once the bread is slightly cooled but still warm, drizzle the glaze over the top. Let the bread cool completely before slicing and serving.
Cool. Allow the bread to cool down completely in the pan before removing and serving.

Notes

When combining the dry and wet ingredients, mix until just combined. Overmixing can make the bread tough instead of light and tender.

Drizzle the glaze while the bread is still warm but not hot so the glaze soak in slightly, adding extra moisture and flavor to the bread.

Use fresh lemons for both the juice and the peel. Fresh lemon peel adds much flavor that bottled juice can’t beat.

Let the bread cool in the pan for 10 minutes before moving it to a wire rack to help it set and make it easier to take out of the pan.

Don’t open the oven while the bread bakes, or take it out before it’s ready; it will sink.

More Tips:

Remember to bring your eggs and milk to room temperature before mixing more easily into the batter for a smoother texture.

When zesting lemons, only grate the outer yellow part. Avoid the bitter white layer underneath. Using a fine grater or zester can make this easier and more effective.

Instead of just relying on time, use the toothpick test. Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, it’s done. Ovens can vary, so this helps prevent over or under-baking.

If your glaze is too thick, add lemon juice a teaspoon at a time until it’s pourable. If it’s too thin, gradually add more powdered sugar.

If your bread becomes a bit dry, reheat slices in the microwave for about 10 seconds to help restore its moist, tender texture.

Side view of sliced lemon bread on parchment paper, revealing its airy texture and glazed crust, with lemon halves on a rustic wooden board in the background.

Serving Suggestions

Lemon Quick Bread pairs well with fresh berries, whipped cream, lemon curd, vanilla ice cream, hot tea, or coffee.

About the Ingredients

You can make these ingredient swaps for this recipe:

Shortening: Instead of shortening, use the same amount of unsalted butter.
Granulated Sugar: Replace with an equal amount of light brown sugar for a slightly different flavor.
Milk: Almond milk or any preferred non-dairy milk is a good alternative.
Lemon Juice: Try using lime juice if you don’t have any lemon juice.
All-Purpose Flour: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.

Ingredients for lemon bread neatly arranged on a marble countertop, including lemons, milk, sugar, and flour, ready for preparation, with a touch of purple flowers for decoration.

These changes might slightly alter the recipe, but you can try them to match your preferences or dietary requirements.

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Storage Instructions

Make sure the lemon bread is completely cool before you put it away. This stops water from building up in the container, making the bread wet.

After it’s cooled, wrap the bread in plastic or aluminum foil. This keeps it moist and fresh.

Put any extra lemon bread in a sealed container at room temperature for up to 3 days. If you want to keep it longer, put the bread in a sealed container in the fridge for up to a week.

Lemon bread can be frozen. Wrap the cooled bread tightly in plastic wrap and aluminum foil and put it in a freezer bag. It will keep for up to three months.

To defrost, leave it at room temperature or in the fridge overnight.

Overhead view of a lemon bread loaf with several slices cut, displaying a moist interior with a golden-brown crust, garnished with lemon halves on a wooden surface.

Enjoy this delightful Lemon Bread with its perfect blend of tangy and sweet flavors. It’s easy to make and sure to be a hit with family and friends.

I hope you enjoy this lemon bread as much as I do. It’s totally beginner-friendly, so give it a shot!

How to Make the Perfect Lemon Quick Bread at Home