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Lemon Bread Recipe

Packed with lemon flavor, this easy-to-make quick bread is sweet, crumbly, and incredibly flavorful! The Lemon Glaze takes it over the top!

Lemon Bread Recipe - Packed with lemon flavor, this easy to make quick bread is sweet, crumbly, lightened-up, and incredibly flavorful! The Lemon Glaze takes it over the top!


Lemon Bread with Lemon Glaze

My face just puckered up! Yours, too? Blame it on the lemony lemons! 

Hi, friends! Happiest of Fri-YAYS! These past 3 days, we were in the middle of Snowmaggedon, but today it looks like a solid Sunny day with temps of around 34F! ⛅
I sound like the channel 5 weather report, but you’d be just as excited if you also experienced the 3 days of Snowzilla.

loaf of lemon bread with one slice cut to expose the inside of the quick bread.

Also, side note, every single darn, “Mom, I’m boooooored!!!” and “Mom, I hate my sisterrrrr!!!”, was punished with both of my girls sitting on the couch and  holding hands while listening to MY playlists. Day.Made.

Also, second side note, we ate two loaves of this Lemon Bread throughout the entire 3 day ordeal. My Ana, which is like the kid that thinks french fries and mac ‘n cheese are the only food groups, ate 3 slices and called Grandma to tell her about how good it was. So that says somethin’, you know?

Lemon Bread Recipe - Packed with lemon flavor, this easy to make quick bread is sweet, crumbly, lightened-up, and incredibly flavorful! The Lemon Glaze takes it over the top!

But yeah. I’m SO on the lemon bandwagon right now. I made Lemon Biscotti two weeks ago, and Lemon Cookies last night. Target had lemons on sale and that was the perfect excuse for me to go there and stock up on some new things I will barely need. Like, say, a new scarf, some spring boots (what the heck is “spring” boots?!), and a few pastel bowls and plates because I *might* use them.

At some point, I found the produce aisle and bought three 2-pound bags of lemons.

Lemon Bread Recipe - Packed with lemon flavor, this easy to make quick bread is sweet, crumbly, lightened-up, and incredibly flavorful! The Lemon Glaze takes it over the top!

Wait. Look at this! Don’t you just want to take a bite?! Did you pucker up again? 

Ooooh but. It’s lemon glaze – over lemon bread! Uh. Hello heaven. I could probably eat this, face first, without my hands. Wild child. 

Lemon Bread Recipe - Packed with lemon flavor, this easy to make quick bread is sweet, crumbly, lightened-up, and incredibly flavorful! The Lemon Glaze takes it over the top!

Here’s the good news. There are 228 calories per slice here. That’s not bad, boo!  You could have a piece with a cup of tea or coffee and call it a hearty breakfast!

OH OH! Third side note! Brilliant idea: This should be on your Easter Brunch menu! I’d make two loaves for that, just to be on the safe side.


two slices of lemon glaze lemon bread set on a dessert plate.

Lemon Bread

Katerina | Diethood
Packed with lemon flavor, this quick-to-make bread is sweet, crumbly, and incredibly flavorful! The Lemon Glaze takes it over the top!
5 from 1 vote
Servings : 12 slices
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes


For The Lemon Bread
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • ½ cup milk
For The Glaze
  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice


  • Preheat the oven to 350˚F. Grease an 8×4-inch loaf pan with butter and set aside. You can also line the pan with parchment paper.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes. Beat in the eggs, lemon juice, and lemon zest.
  • In a separate bowl, whisk the flour, baking powder, and salt; stir it into the creamed mixture alternately with the milk, beating well after each addition.
  • Pour the batter into the loaf pan.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool in the pan for 15 minutes; then remove the bread from the pan and transfer it to a wire rack.
  • Whisk the powdered sugar and fresh lemon juice in a small mixing bowl, and drizzle the glaze over the lemon bread.
  • Cut and serve.


Lemon Juice: I advise using fresh lemon juice rather than bottled lemon juice because the bottled juice will not have the bright, lemony flavor you get with fresh juice. Add an extra tablespoon of lemon juice to the batter if you like a more intense lemon flavor.
Adapted from Taste of Home.


Calories: 228 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 53 mg | Sodium: 42 mg | Potassium: 86 mg | Fiber: 0.5 g | Sugar: 22 g | Vitamin A: 298 IU | Vitamin C: 3 mg | Calcium: 37 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast, Dessert, Snacks
Cuisine: American
Keyword: easter dessert, lemon bread, lemon loaf, quick bread recipe
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25 comments on “Lemon Bread Recipe”

  1. Avatar photo
    Nikole Adkins

    Hi, my husband and I just started Keto the first of the year and its going pretty good so far. Until someone at work brought glazed lemon pound cake! Lemon is my weakness. Cake, muffins, sauce, wings, anything with lemon I am all over it. I saw this recipe and the photos looked so enticing I almost want to break my diet. Any way this recipe could be done Keto?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Robin! You can use whole wheat flour, but use only half because, it’s hard to make a 100% whole grain bread that doesn’t end up dense and heavy. That’s why it’s always suggested to mix in all-purpose flour with your whole grain flour. I always use the 50/50 approach. I hope that helps.

  2. I tried this out this morning for Easter, but my bread didn’t rise at all. The only change I made to the recipe was using almond milk because that’s what I had on hand. I also used splenda instead of sugar, but I wouldn’t think that would make any difference, so I’m not sure what happened!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Lacey! So the bread just stayed flat in the pan? The almond milk sub is perfectly okay. I don’t know what could have happened. 🙁 Did you use the baking powder and eggs? Did you by chance open up the oven door a few times? That can also result in a flat cake or bread. How about mixing? Did you use an electric mixer? I’m trying to go through all the maybe’s… let me know, if you have a chance. Thank you!! Have a Happy Easter!

      1. I did everything else by the recipe and I didn’t open the oven door at all. I used a Kitchenaid mixer for everything. The only thing that didn’t go as well as I wanted was whipping the butter and sugar together. It didn’t quite get to a creamy consistency. The bread was maybe a little more than an inch thick when I took it out. It tastes fine with the glaze though – just a little dense, so it wasn’t a huge mess up or anything. I’ll definitely try it again sometime soon because I love everything lemon this time of year!

  3. Avatar photo
    Janet Pallavicini

    neighbors trees are full of lemons – so guess what I am making. did you ever try it in the small loaf pans (to give as gifts) would there be different instructions.
    Haven’t seen any news from you lately – been busy??

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Janet!! Yes, I was in Myrtle Beach most of last week – for work – and now I’m just getting caught up with everything. In the meantime, my husband went to Spain, so everything has been on me, all week! I’m so tired. hehe 😀

      I do have those mini loaf pans, but I have never used them! And I didn’t even remember I had them until you just mentioned it. 😀 I would suggest baking for about 25 minutes before you start checking the center with a toothpick. I know for most mini loaves it takes about 30 minutes to bake, so this should work. Let me know if you try it!

  4. Avatar photo
    Janet Pallavicini

    Not the lemon bread -but I must comment on the Turkey Swedish Meatballs recipe. I AM SORRY-it is not a favorite. Family did not like it either. What went wrong. Meatballs were VERY dry.and not enough sauce. it made 16 2″ balls. I added lots more cream cheese but still not enough sauce. would have been better with Cream of mushroom soup. I have made so many of yur recipes and all great. This one justdid not work for us.

    1. Katerina - Diethood
      Katerina Petrovska

      Oh no! 🙁 Sorry to hear that, Janet. I’ll see to fix it as soon as I get a chance to make it again and see if I missed something when writing out the recipe.

  5. Avatar photo
    Andi @ The Weary Chef

    This looks delicious! Makes me want to dive on my screen right now and grab a slice! YUMMY!!

  6. Avatar photo
    Cyndi - My Kitchen Craze

    This bread looks amazing!! I love anything lemon and I could drink that glaze by the glass. Yum!

  7. Avatar photo
    Erin @ Texanerin Baking

    Hahaha. I love your punishment method! And I love this bread even more! So bright and cheery. 🙂

  8. Avatar photo
    Patricia @ Grab a Plate

    I DO want to take a bite, and this would be PERFECT for Easter brunch! It looks so, so good (that glaze!!). It’s lemon season here in sunny & warm Phoenix (sorry), so I may have to try this soon! Also, love your “punishment” for your girls 🙂

  9. Avatar photo
    Kacey @ The Cookie Writer

    I thought I was torturing myself enough by updating my old lemon bar recipe and now I have to look at this MAJESTIC bread?!?! Life is not fair!

  10. Avatar photo
    Karen @ The Food Charlatan

    Lemon is the BEST antidote to snowmageddon! I start craving lemon like mad this time of year. I’ve got a bag full of meyers sitting on my counter and i’m trying to decide what to do with them. This bread looks amazing!!

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