{"id":20076,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-bread\/"},"modified":"2024-04-12T16:38:09","modified_gmt":"2024-04-12T21:38:09","slug":"lemon-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-bread\/","title":{"rendered":"Lemon Bread"},"content":{"rendered":"<p>Our best lemon bread recipe is a spring and summer dream. It\u2019s the perfect recipe to whip up when the temperatures start to creep into the 50s and the yearning for bright, sunshiny lemon flavors is calling from within. Every slice is tender, moist and perfumed with lemon, and the top of the loaf is covered in a sticky lemon glaze. For all the lemon lovers out there, serve a slice with a dollop of whipped cream and a bit of lemon curd.<\/p>\n<h2>Ingredients for Lemon Bread<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Before starting this recipe for lemon bread, make sure your butter is softened so it whips up and aerates, creating a fluffier loaf. Here\u2019s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften butter quickly<\/a>.<\/li>\n<li><strong>Eggs:<\/strong> Room-temperature eggs blend much more easily with creamed butter and sugar. Take your eggs out of the fridge and place them on the counter 30 minutes before starting this lemon bread recipe.<\/li>\n<li><strong>Lemons:<\/strong> Between the juice and the zest, you\u2019ll need about two lemons for this recipe.<\/li>\n<li><strong>All-purpose flour:<\/strong> This is the best type of flour to use for any quick bread recipe. All-purpose flour gives just enough structure yet maintains a moist, tender crumb.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> While we call for 1\/2 cup confectioners\u2019 sugar, make sure you have a bit extra on hand just in case you find the glaze too thin for your liking.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Beat the creamed mixture<\/h3>\n<p>Preheat your oven to 350\u00b0F. Grease an 8&#215;4-inch loaf pan. In a large bowl, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream the butter and sugar<\/a> until light and fluffy, five to seven minutes.<\/p>\n<p>Then, beat in the eggs, lemon zest and juice until well combined.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Use a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-hand-mixer\/\" data-name=\"www.tasteofhome.com\/article\/best-hand-mixer\/\" data-module=\"content engagement\" data-position=\"embedded links\">good hand mixer<\/a>\u00a0or stand mixer to cream the butter and sugar.<\/p>\n<h3>Step 2: Create the batter<\/h3>\n<p>In a separate bowl, whisk together the flour, baking powder and salt.<\/p>\n<p>Next, alternate adding the flour mixture and the milk into the creamed mixture, combining after each addition.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> To ensure all the liquid is thoroughly absorbed into the batter, pour half the flour mixture into the creamed mixture and beat just until combined. Pour in all the milk, beat well, then beat in the rest of the flour mixture just until combined. Don&#8217;t overbeat the final flour mixture into the batter or else the lemon bread may turn out dense. Take a moment to scrape down the sides and bottom of the bowl to make sure everything is incorporated.<\/p>\n<h3>Step 3: Bake the loaf<\/h3>\n<p>Pour the batter into the greased loaf pan. Bake the bread until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the bread in its pan at room temperature for 15 minutes, then transfer the bread onto a wire rack.<\/p>\n<h3>Step 4: Finish with the glaze<\/h3>\n<p>In a small bowl, whisk together the confectioners\u2019 sugar and lemon juice. Drizzle the glaze evenly on the top of the bread. Serve your slices while they\u2019re still warm, although they can be served at room temperature too. Whichever you and your guests prefer!<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0Add extra confectioners\u2019 sugar if you want your glaze to be a bit thicker, or add lemon juice, water or milk if you want it thinner.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1978523\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Lemon-Bread_FT24_416_0329_JR_3.jpg?fit=700%2C1024\" alt=\"Lemon Bread with a Knife on a Marble Chopping Board on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Sprinkle in herbs de Provence:<\/strong> It sounds odd, but an herbs de Provence blend is gorgeous in a recipe for lemon bread. The floral and herbaceous notes sing with the lemon. Whisk in 1 tablespoon of the French blend into the flour mixture.<\/li>\n<li><strong>Stir in pistachios:<\/strong> Pistachios and lemon are a match made in heaven. Fold 3\/4 cup chopped pistachios into the batter before pouring it in the pan.<\/li>\n<li><strong>Swap in frosting for the glaze:<\/strong> Instead of the glaze, try a thicker topping and use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade frosting recipe<\/a> using confectioners&#8217; sugar. This <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy vanilla buttercream<\/a> is a favorite. Or simply use prepared frosting as a shortcut.<\/li>\n<li><strong>Decorate with extras:<\/strong> Arrange dehydrated lemon slices or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/candied-citrus\/\" data-name=\"www.tasteofhome.com\/recipes\/candied-citrus\/\" data-module=\"content engagement\" data-position=\"embedded links\">candied citrus<\/a> on the lemon bread for a professional-looking dessert. Or sprinkle the glaze with extra lemon zest for an easier decoration.<\/li>\n<\/ul>\n<h2>How to Store Lemon Bread<\/h2>\n<p>To store, wrap the glazed lemon bread loosely in storage wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the fridge for up to five days.<\/p>\n<h2>Can you freeze lemon bread?<\/h2>\n<p>Yes, you can freeze this lemon bread recipe. Wrap the room-temperature, unglazed lemon bread in storage wrap followed by a layer of aluminum foil. Keep the loaf in the freezer for up to two months. When you\u2019re ready to enjoy it, thaw the loaf at room temperature or overnight in the fridge, then drizzle on the glaze.<\/p>\n<h2>Lemon Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1978522\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Lemon-Bread_FT24_416_0329_JR_2.jpg?fit=700%2C1024\" alt=\"Lemon Bread with a Spoon on a Marble Chopping Board on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Is lemon extract the same as lemon juice?<\/h3>\n<p>While you\u2019ll get bright, lemony flavor from both, lemon extract and lemon juice are not the same. Lemon extract is traditionally made by extracting oils from lemon peels that have been soaked in alcohol. It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon.<\/p>\n<h3>Can you use lemon juice instead of fresh lemon?<\/h3>\n<p>Bottled lemon juice can be used in place of fresh, especially when used in a baked good like this best lemon bread recipe. Keep in mind, however, that preservatives are in the bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, as with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-chicken-with-orzo\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-chicken-with-orzo\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon chicken with orzo<\/a>, always opt for fresh lemon juice.<\/p>\n<h3>How long do lemons last?<\/h3>\n<p>Whole lemons keep well in the refrigerator for up to three to four weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a resealable bag in the refrigerator to prolong their lasting power by up to a week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I often bake this sunshiny-sweet lemon bread when company&#8217;s due. It has a loaf-like texture. \u2014Kathy Scott, Lingle, Wyoming<\/p>\n","protected":false},"author":7061,"featured_media":1978714,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304328,305487,304430,304338,304515,307104,303966,304988,304408,304368,303887,306848,307199,305669,304455,304558,324623,304388,304395,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308988,308984,308481,310796,308830,308992,308880,310155,308495,308935,308813,308745,308478,309603,310245,310938,308860,308910,309177,308752,308782,309434,308476,308975],"coauthors":[342012],"recommended_recipes":[{"post_title":"Lemon Blueberry Bread","post_link":"\/recipes\/lemon-blueberry-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Blueberry-Bread_EXPS_FT24_414_JR_0306_3.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Pie_EXPS_FT22_2518_F_0302_1.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Muffins","post_link":"\/recipes\/lemon-crumb-muffins\/","post_image":"\/wp-content\/uploads\/2025\/06\/EXPS_HCA27_40157_MD_P2_06_05_1b.jpg"},{"post_title":"Lemony Zucchini Bread","post_link":"\/recipes\/lemony-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemony-Zucchini-Bread_EXPS_FT19_36661_F_0822_1.jpg"},{"post_title":"Lemon-Thyme Tea Bread","post_link":"\/recipes\/lemon-thyme-tea-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Thyme-Tea-Bread_EXPS_HMGRDS18_30171_C06_21_7b.jpg"},{"post_title":"Lemon Yogurt 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Bread","post_link":"\/recipes\/lemon-balm-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Raspberry Lemon Loaf","post_link":"\/recipes\/raspberry-lemon-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22724_LT10502D63.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Bread_EXPS_FT24_416_0329_JR_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-bread\/","name":"Lemon Bread","datePublished":"2018-01-01","dateModified":"2024-04-12","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Bread_EXPS_FT24_416_0329_JR_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Fresh lemons and a lemony glaze lend our lemon bread recipe a hint of sunshine. Serve slices of this sweet loaf for breakfast or dessert.","recipeIngredient":["1\/2 cup butter, softened","1 cup sugar","2 large eggs, room temperature","1 tablespoon grated lemon zest","2 tablespoons lemon juice","1-1\/2 cups all-purpose flour","1 teaspoon baking powder","1\/8 teaspoon salt","1\/2 cup 2% milk","GLAZE:","1\/2 cup confectioners' sugar","2 tablespoons lemon juice"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the creamed mixture","text":"Preheat your oven to 350\u00b0F. Grease an 8x4-inch loaf pan. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Then, beat in the eggs, lemon zest and juice until well combined. Editor\u2019s Tip: Use a good hand mixer or stand mixer to cream the butter and sugar."},{"@type":"HowToStep","name":"Create the batter","text":"In a separate bowl, whisk together the flour, baking powder and salt. Next, alternate adding the flour mixture and the milk into the creamed mixture, combining after each addition. Editor\u2019s Tip: To ensure all the liquid is thoroughly absorbed into the batter, pour half the flour mixture into the creamed mixture and beat just until combined. Pour in all the milk, beat well, then beat in the rest of the flour mixture just until combined. Don't overbeat the final flour mixture into the batter or else the lemon bread may turn out dense. Take a moment to scrape down the sides and bottom of the bowl to make sure everything is incorporated."},{"@type":"HowToStep","name":"Bake the loaf","text":"Pour the batter into the greased loaf pan. Bake the bread until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the bread in its pan at room temperature for 15 minutes, then transfer the bread onto a wire rack."},{"@type":"HowToStep","name":"Finish with the glaze","text":"In a small bowl, whisk together the confectioners\u2019 sugar and lemon juice. Drizzle the glaze evenly on the top of the bread. Serve your slices while they\u2019re still warm, although they can be served at room temperature too. Whichever you and your guests prefer! Editor\u2019s Tip: Add extra confectioners\u2019 sugar if you want your glaze to be a bit thicker, or add lemon juice, water or milk if you want it thinner.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Lemon-Bread_FT24_416_0329_JR_3.jpg?fit=700,1024"}],"recipeYield":"1 loaf (12 pieces)","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 228 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"52mg cholesterol","sodiumContent":"143mg sodium","carbohydrateContent":"35g carbohydrate (22g sugars","fiberContent":"0 fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.574468,"reviewCount":94,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Bread","description":"Check out this video for how to make Lemon Bread","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/HN0dAU6X\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/HN0dAU6X-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"donnaleg"},"reviewBody":"Made as directed and it was good-turned out fine but the glaze is the best part\u2014i might double the glaze and serve the extra alongside the bread for those who like it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JLinnGS"},"reviewBody":"This bread was really good!  We enjoyed it very much.  It was so moist and the right amount of lemon.  I will be making this many more times.  Thanks so much for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":"Lovely light loaf.  I followed suggestions and added about 1 Tbl more lemon juice, and it gave a nice bright flavor- I used Meyer lemons.  Eureka lemons are more tart, so may not need more.  Also, I made more of the glaze to cover the loaf and let it drizzle down the sides, and it was lovely","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mahannah-Sarai"},"reviewBody":"I used buttermilk, taste delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peter9475"},"reviewBody":"<p>I love to bake for my granddaughter who has a problem with dairy. So I made the lemon bread using plant-based butter and creamy, oat milk and I have to say you cannot tell the difference. This recipe is one of my childhood favorites and I want to pass it on to my granddaughters and grandsons, thank you so much <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diane468"},"reviewBody":"<p>Tasty and light bread. Love the simplicity of the recipe. Made two 3X5 loaves. One for us and one to pass on. Didn't make the glaze and it was great without.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pattie290"},"reviewBody":"<p>I made this on Friday and ended up making 2 more on Saturday by special request \ud83d\ude09. I added poppy seeds to the mixture as I love the combination.  This will be on regular rotation in my kitchen \ud83d\udc69\u200d\ud83c\udf73<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dariann"},"reviewBody":"<p>In case anyone was wondering \ud83d\ude05 This recipe makes lovely cake pops. Totally intentional. I didn\u2019t neglect to grease the pan efficiently or anything \ud83d\ude02<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"<p>Wonderful fresh lemony taste. I will be making again.....<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hannah"},"reviewBody":"The bread was deliciously moist and fluffy! If not for the glaze on top, there would be almost no lemon flavor at all. Will be making this again only adding more lemon. Texture was awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Zippinzeba"},"reviewBody":"There is not enough lemon taste.  So I added King Arthur Flour's Lemon powder which gives give it a wonderful tangy lemon flavor to anything you bake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JemimaFrance"},"reviewBody":"Amazing, so soft and tender definitely making again ????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sara"},"reviewBody":"Thank you for the recipe, it seems so good!  I wanna ask if i can use coconut flour instead of wheat flour? Please answer me . Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tranna"},"reviewBody":"Excellent recipe! The lemon bread turned out to be so wonderful and difficult to stop eating. My husband, who generally doesn't eat many sweets, really enjoyed this and kept saying how good it is. In fact, he started out to just have a bite of my slice and 1 1\/3 slice later he was done with his \"bite\"! I grated a little too much lemon peel, so I just threw it into the glaze. I definitely plan to make this again and try it with some of the reviewers variations!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grampto3girls"},"reviewBody":"Fantastic bread. However, I use a 9X5 pan and use vegetable oil instead of butter. I also do not make a 'glaze', but add sugar to remaining lemon juice. When bread is thoroughly done, but still warm, I poke holes in the bread and pour the syrup over it. Let cool, turn on to plastic wrap right side up, and let cool.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JeanneSchad"},"reviewBody":"Delicious made exactly as instructed using Meyer lemons.  Texture was denser than a regular cake but less dense than a pound cake. It was delightful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LisaK"},"reviewBody":"Everyone loved it! Moist and lemony!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest8449"},"reviewBody":"I have made this bread 3 times now and it's wonderful. My only addition is that I added a box of lemon pudding. I think puts it over the top!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sobayxser"},"reviewBody":"Super easy to make and so tasty!  It was perfect to use for the base a strawberry or blueberry shortcake.  A real winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RosslynPicton"},"reviewBody":"It is Christmas 2018 and I just made this lovely, \"easy peezy\" lemon bread for a friend who'd helped me with something several months ago. Her hubby said it was \"better than the one she makes ;\"  I have yet to actually taste it myself!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Christian Ford","givenName":"Christian","familyName":"Ford"},"reviewBody":"it tastes so good and has the perfect combo of sweat and savory","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"catpaw51"},"reviewBody":"Light, lemony and very tasty!!!  I changed 2 things: used whole milk (why skimp here when using real butter?) and added a touch more fresh lemon juice. had to cook it a bit longer as I used convection baking at 325 degrees.  Even my very picky husband enjoyed this wonderful bread!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amaama11"},"reviewBody":"Excellent and very tasty recipe. Everyone I served it to asked for seconds.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DraTereCRISP"},"reviewBody":"I just made it and something was wrong, the loaves did not rise at all. Flavor good, what did it happen? I used fresh baking power. The butter and sugar mix was too dry, never get fluffy.  Will try again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Bread","description":"Check out this video for how to make Lemon Bread","url":"http:\/\/content.jwplatform.com\/videos\/HN0dAU6X-Uot7Fvi8.mp4","duration":"1m56s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/i1peread5uo40447m01v6q12e6wkfk8n.jpg","advertising":"","jw_id":"HN0dAU6X","jw_url":"http:\/\/content.jwplatform.com\/videos\/HN0dAU6X-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/HN0dAU6X\/poster.jpg?width=720","jw_publish_date":"2022-05-20T00:00:00"},"rms_legacy_id":"416","romance_copy_dek":"Fresh lemons and a lemony glaze lend our lemon bread recipe a hint of sunshine. Serve slices of this sweet loaf for breakfast or dessert.","enhanced_recipe_title":"Lemon Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated lemon zest","IngredientText":"1 tablespoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup 2% milk","IngredientText":"1\/2 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>GLAZE:<\/b>","IngredientText":"<b class='sIngredient'>GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup confectioners' sugar","IngredientText":"1\/2 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Bread_EXPS_FT24_416_0329_JR_1.jpg","RecipeId":416,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Bread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45252\" ol-id=\"T073WAO\"]","RecipeAttachmentFileName":"Lemon-Bread_EXPS_FT24_416_0329_JR_1.jpg","ContributorId":null,"Firstname":"Kathy","Lastname":"Scott","City":"Lingle","StateDescription":"Wyoming","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Bake: 40 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"1 loaf (12 pieces).","DigitalTitle":"Lemon Bread","SubmittedTitle":"Lemon Bread","RecipeTypeId":1,"AverageRating":4.57,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_416_F_0506_1_HOME.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":40,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Bread","OriginalSourceProject":"Lemon Bread","ContestPlacement":"","Trailer":"<h2>Lemon Bread Tips<\/h2> \r\n\r\n<h3>Is lemon extract the same as lemon juice?<\/h3> \r\nWhile you\u2019ll get bright, lemony flavor from both, lemon extract and lemon juice are not the same. <a href=\"https:\/\/www.tasteofhome.com\/collection\/lemon-extract-recipes\/\">Lemon extract<\/a> is traditionally made by extracting oils in lemon peels that have been soaked in alcohol. It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\">how to juice a lemon the easy way<\/a>.\r\n\r\n<h3>Can I use lemon juice instead of fresh lemon?<\/h3> \r\nBottled lemon juice can be used in recipes in place of fresh, especially when using it for a baked good, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-layer-cake\/\">lemon layer cake<\/a>. Keep in mind, however, that preservatives are in bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-chicken-with-orzo\/\">lemon chicken with orzo<\/a>, always opt for fresh lemon juice.  \r\n\r\n<h3>How long do lemons last?<\/h3> \r\nWhole lemons keep well in the refrigerator for up to 3 to 4 weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a sealed plastic bag in the refrigerator, which could prolong their lasting power by up to a week.","Metadescription":null,"DigitalHeadnotes":"I often bake this sunshiny, sweet bread when company's due. It has a pound cakelike texture. \u2014Kathy Scott, Lingle, Wyoming","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. ","SequenceNo":1},{"Direction":"   Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. 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It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\">how to juice a lemon the easy way<\/a>.    <h3>Can I use lemon juice instead of fresh lemon?<\/h3>   Bottled lemon juice can be used in recipes in place of fresh, especially when using it for a baked good. Keep in mind, however, that preservatives are in bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-chicken-with-orzo\/\">lemon chicken with orzo<\/a>, always opt for fresh lemon juice.      <h3>How long do lemons last?<\/h3>   Whole lemons keep well in the refrigerator for up to 3-4 weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a sealed plastic bag in the refrigerator, which could prolong their lasting power by up to a week."}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls &amp; Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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