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4.6 from 18 votes

Old Fashioned Lemon Bread

Jump to RecipePrintRate
By: Joanna Cismaru •11/14/22 37 Comments

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This easy Old Fashioned Lemon Bread recipe is such a classic! It’s fast, super lemony, and tastes like it’s straight out of your grandma’s kitchen.

slices of lemon bread stacked on top of a cooling rack

Old Fashioned Lemon Bread

When life gives you lemons, you must make this old fashioned lemon bread. It’s just so good! I go through lots of baking phases, but I can never get sick of a good quick-bread like this. This lemon bread is made with a super simple batter, then it’s doused in a two-ingredient syrup to really amp up that lemon flavor. You’ll be excited to get out of bed in the morning to enjoy a slice of this bread for breakfast!

Lemon bread has been around for a very long time as a fast and easy way to feed large families. One slice of this dense, pound cake-like, bread is sure to keep you feeling full until lunch time rolls around. Rather than using yeast and waiting around for this type of bread to rise, it’s made of a batter using baking powder as a leavening agent. This will let it puff up as it bakes, giving it some light air pockets while maintaining a drool-worthy dense and rich bite.

ingredients needed to make lemon bread

Ingredients in Lemon Bread

For the lemon bread you’ll need:

  • All purpose flour – Bread flour will not be a good substitute in this recipe. It has a higher gluten content and will make the loaf too chewy. You can use gluten-free flour, but keep in mind that you will get a drier bread.
  • Granulated sugar – You can use less or more sugar if you like. Changing the ingredients may affect the way your bread rises.
  • Baking powder – This is what will give your bread some air pockets to make is rise. You can’t substitute baking soda – it will give your loaf an off taste when used on its own.
  • Salt – There’s just a little bit of salt in here! It’s undetectable, and is meant to enhance that lemon flavor.
  • Eggs – Use large eggs for this recipe.
  • Evaporated milk – You can find this in the baking aisle beside the condensed milk. This adds incredible rich flavor to your loaf! You can replace it with regular milk if you prefer.
  • Vegetable oil – Canola oil will also work. Use an equal amount of applesauce if you want to cut down some calories.
  • Lemon zest – I used a microplane to get the zest. This gives your loaf awesome fresh lemon flavor.

For the syrup you’ll need:

  • Lemon juice – Fresh lemon juice is always better. You’ll have to buy a lemon to get the zest anyway, so use that one for its juice.
  • Granulated sugar – While you can use sugar substitutes if you prefer, using granulated sugar creates a much nicer and glossy syrup to coat your lemon bread.

Nothing fancy here, just an old fashioned lemon bread with a sweet lemon syrup!

process shots for making lemon bread

How to Make Old Fashioned Lemon Bread

  1. Preheat your oven to 350F and generously grease a loaf pan.
  2. Make the batter: Whisk the flour, baking powder, and salt in a large bowl. Beat the eggs, evaporated milk, sugar, oil, and lemon zest in a separate bowl. Pour the wet ingredients into the dry ingredients and mix.
  3. Bake: Let your loaf bake for 55-60 minutes.
  4. Make the syrup: Cook the lemon juice and sugar in a small saucepan over medium heat just until the sugar dissolves. Poke holes in your freshly baked bread with a skewer, while still hot, and pour the syrup all over the bread and in the holes.

How to Tell When Your Lemon Bread Is Done Baking

Use a toothpick and insert it in the thickest part of your loaf. If the toothpick comes out clean, the loaf is all done! Is there some batter sticking to the toothpick? Let it bake in 5-10 minute increments, at your discretion, until the toothpick comes out clean. Test the loaf in a different spot each time.

process shots for adding lemon glaze to lemon bread

What Type of Pan Can I Bake My Lemon Bread In?

I used an 8×4″ loaf pan for this recipe. You can also use a small 7.5×3″ bundt pan. This batter will also fit in an 8×8″ square pan or an 8×2″ round cake pan, but of course you will yield thin pieces.

Tips for Making the Best Lemon Bread

  • Don’t over-mix! Just mix the ingredients until you no longer see dry flour. Spending too much time mixing your batter will result in a loaf that’s too dense and chewy. If your bread fails to create a dome as it bakes, that’s a sign the batter was over-mixed.
  • Get yourself a microplane. This is the best way to get yourself some perfect lemon zest. The pieces are small enough to spread evenly throughout the loaf, and leave no texture behind.
  • Spray any loaf pan you’re using generously with cooking spray- especially in the corners.
  • Refrain from opening your oven door until you need to check the bread’s doneness.
  • Make sure to poke your bread full of holes and soak it in the lemon syrup while it’s still hot. The warmer your loaf, the more syrup it’ll be able to absorb.
slices of lemon bread on top of a cooling rack

How to Make Icing for Lemon Bread

If you want your loaf to be more Starbucks-esque with a nice thick white icing coating the top, I’ve got you covered. Even if you want to top it with an icing, I would still soak the bread in the lemon syrup called for in this recipe. It adds such nice moisture and pops of lemon flavor all throughout the loaf.

Mix 1 cup powdered sugar (also known as confectioner’s or icing sugar) with 3 tbsp lemon juice. You can use more or less lemon juice depending on how thick you’d like the icing. Whisk well and pour over the bread after it has cooled down.

How to Store Old Fashioned Lemon Bread

Store your leftover lemon bread on the counter at room temperature tightly sealed. I usually wrap it in plastic wrap or cut it in slices and keep it in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.

How to Freeze Old Fashioned Lemon Bread

This lemon bread is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months. I prefer to wrap slices individually so they can thaw easier. Let it thaw on the counter at room temperature 1-2 hours before you plan on eating it.

lemon bread slices on a cooling rack

Looking For More Quick Breads? Try These:

  • Marbled Banana Chocolate Bread
  • Chocolate Pound Cake
  • Pound Cake 
  • Limoncello Cake
  • Olive Ham and Cheese Loaf
  • Lemon Blueberry Yogurt Loaf

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a stack of sliced lemon bread, the top piece has bites taken from it
4.62 from 18 votes

Old Fashioned Lemon Bread

Prep 15 minutes minutes
Cook 1 hour hour
Total 1 hour hour 15 minutes minutes
10
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This easy Old Fashioned Lemon Bread recipe is such a classic! It’s fast, super lemony, and tastes like it’s straight out of your grandma’s kitchen.
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Ingredients

Bread

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup evaporated milk
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon lemon zest (from about 1 lemon )

Lemon Syrup

  • 1/4 cup lemon juice (freshly squeezed)
  • 1/3 cup sugar

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven and prepare pan: Preheat oven to 350 ° F. Grease and flour 8 x 4-inch baking pan.
  • Make batter: Combine flour, baking powder and salt in large bowl. Beat eggs, evaporated milk, sugar, oil and lemon zest together in medium bowl. Add the flour mixture into the egg mixture. Stir until just combined. Pour into prepared pan.
  • Bake: Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Let it cool for 5 minutes in the loaf pan then remove the loaf from the pan and transfer it to a cooling rack.
  • Make lemon syrup: While the bread is baking, combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.
  • Top bread with lemon syrup: While the bread is still warm, poke numerous holes using a wooden skewer, piercing all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread (syrup will soak into the bread). Finish cooling the bread on wire rack.

Notes

Leftovers: Store your leftover lemon bread on the counter at room temperature tightly sealed. I usually wrap it in plastic wrap or cut it in slices and keep it in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
Freezing: This lemon bread is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months. I prefer to wrap slices individually so they can thaw easier. Let it thaw on the counter at room temperature 1-2 hours before you plan on eating it.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1sliceCalories: 271kcal (14%)Carbohydrates: 43g (14%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 7g (44%)Cholesterol: 37mg (12%)Sodium: 148mg (6%)Potassium: 140mg (4%)Sugar: 28g (31%)Vitamin A: 90IU (2%)Vitamin C: 3.1mg (4%)Calcium: 74mg (7%)Iron: 1.1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a stack of sliced lemon bread, the top piece has bites taken from it

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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37 Comments
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Deborah Drury
Deborah Drury
Posted: 8 months ago

EXCELLENT Recipe! Easy to follow and delicious result.

0
Reply
judith
judith
Posted: 2 years ago

5 stars
very good lemon bread!
I was looking for a recipe to use up leftover evaporated milk and I came across this recipe. Moist with a nice balanced lemon flavor–the glaze dries to a nice lemony crust that adds another layer of lemon flavor–will make again!

0
Reply
Evelyn Huynh
Evelyn Huynh
Posted: 2 years ago

5 stars
This is such an excellent recipe. This is the 4th time I have made this for my family and everyone loved it! Thank you for sharing this recipe.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Evelyn Huynh
Posted: 2 years ago

So glad you liked it!

0
Reply
Kathy
Kathy
Posted: 4 years ago

This is a keeper recipe for me. Moist and delicious. I topped one serving with a dollop of cool whip Nd another with smuckers no sugar added strawberry jam. Soooooo delicious. Froze the rest for my Mom.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathy
Posted: 4 years ago

So happy you like it, Kathy!

0
Reply
Nancy Harper
Nancy Harper
Posted: 4 years ago

5 stars
What a delicious lemon bread! i made it tonight and WOW!
Thank You Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy Harper
Posted: 4 years ago

I’m so glad you enjoyed it!

0
Reply
Melinda
Melinda
Posted: 4 years ago

Recipe sounds great for hot summer days. Can you substitute egg beaters for the eggs?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Melinda
Posted: 4 years ago

Hmm…I don’t usually use egg beaters, so I’m not entirely sure, but I don’t see why not.

0
Reply
Elaine jacobs
Elaine jacobs
Posted: 4 years ago

Can.I send.to.you m y address for some.lemons- ha ha

0
Reply
valerie rahr
valerie rahr
Posted: 4 years ago

5 stars
Easy and super good. Crisp and fluffy
My husband loves it .

0
Reply
George Baker
George Baker
Posted: 4 years ago

5 stars
Jo. I’ve subscribed, attempted and enjoyed your recipes. Thank you. Living in southern California we have a very productive Meyer lemon tree that thrives in our cool, foggy ocean air. Let me know how and we will ship. Kind Regards, George and Karen Baker, Huntington Beach.

0
Reply
diane
diane
Posted: 6 years ago

5 stars
Super easy to make and so yummy!!

0
Reply
Kaya
Kaya
Posted: 6 years ago

5 stars
I made this for my husband and he LOVES it. He said it’s better than his mom’s lemon bread lol..Thank you for this simple yet delicious recipe? I even baked it again lastnight.

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Kaya
Posted: 6 years ago

Glad you enjoyed the lemon bread and your husband liked it better than his moms? Thats a compliment…lol . Enjoy and thanks for being a part of the Jo Cooks community

0
Reply
Bonnie
Bonnie
Posted: 7 years ago

4 stars
How about substitute sugar for stevia will that work?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bonnie
Posted: 7 years ago

I’m not sure Bonnie, I haven’t worked much with stevia so I’m not sure on the quantities.

0
Reply
Bonnie
Bonnie
Reply to  Joanna Cismaru
Posted: 7 years ago

Thank you

0
Reply
Nisa
Nisa
Posted: 7 years ago

Hi, would it be okay if I add frozen strawberries/blueberries? Thank you in advance 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nisa
Posted: 7 years ago

Should be fine, though I would toss them in some flour, so they don’t sink to the bottom.

0
Reply
Ten
Ten
Posted: 8 years ago

Hi Jo, the cake looks really nice. But my little boy is allergic to cows milk. Can I substitute with something else? For example, soya milk or soya yogurt or almond milk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ten
Posted: 8 years ago

I think almond milk or soy milk should work but I can’t be 100% sure since I haven’t tried it myself, but from experience it should work. 🙂

1
Reply
Ten
Ten
Reply to  Joanna Cismaru
Posted: 8 years ago

Thank you Jo. 🙂

0
Reply
DenverCammie
DenverCammie
Posted: 8 years ago

I made this bread last night and we really enjoyed it. Lemony but well balanced flavor with a delicious glaze made it sweet but not too sweet. I added a few poppy seeds to the batter as well. Will definitely make it again. Thank you Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  DenverCammie
Posted: 8 years ago

So glad you liked it! 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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