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–+ servings

Lemon Bread

A perfect blend of tangy lemon and sweet, moist cake.
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes

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

Instructions

  • Prep. Preheat oven to 350℉. Generously spray a 9x5 or 8x4 loaf pan with nonstick spray and set aside.
    An empty, greased loaf pan next to fresh lemons and a decorative blue and white cloth, set up for pouring in lemon bread batter.
  • Beat sugar and shortening. In a large mixing bowl, beat the shortening and sugar until light and fluffy.
    A bowl of crumbly, dry ingredients with lemon zest, ready to be mixed into a batter, highlighting the initial steps of making lemon bread.
  • Add eggs. Add the eggs one at a time, beating well after adding each one.
    An electric mixer in a bowl containing a creamy, pale yellow batter, indicative of a mixture of sugar, shortening, and eggs, with ingredients in the background.
  • Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
    A bowl with dry ingredients including flour, baking powder, and a mound of sugar ready for mixing, with lemons on the side emphasizing the citrus component.
  • Combine mixtures. Slowly add the dry ingredients to the sugar mix, alternating with the milk. Stir until just mixed.
    "Two bowls during different stages of batter preparation for lemon bread, one with wet ingredients and one with the batter after dry ingredients have been mixed in.
  • Add lemon. Add the lemon zest and juice. Use a spatula to make sure everything is well incorporated.
    A bowl with a well-mixed, smooth lemon bread batter, a wooden spoon resting inside, ready to be poured into a loaf pan.
  • 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.
    A loaf pan filled with raw lemon bread batter, ready to be baked, next to a flower-patterned cloth and fresh lemons.
  • 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.
    Lemon bread in a loaf pan fresh from the oven, drizzled with a white glaze, next to a bowl of extra glaze and a spoon.
  • Cool. Allow the bread to cool down completely in the pan before removing and serving.
    A fully baked lemon bread in a loaf pan, golden brown on top, cooled and ready to slice, with halved lemons beside it for garnish.

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.

Nutrition

Calories: 265kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 67mg | Fiber: 1g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Servings: 10 slices
Calories: 265kcal
Author: Katie Shaw