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a stack of sliced lemon bread, the top piece has bites taken from it
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4.66 from 20 votes

Old Fashioned Lemon Bread

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: lemon bread, lemon pound cake
Servings: 10
Calories: 272kcal
Author: Joanna Cismaru

Equipment

Ingredients

Bread

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ⅔ cup evaporated milk
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1½ teaspoon lemon zest from about 1 lemon

Lemon Syrup

  • ¼ cup lemon juice freshly squeezed
  • ⅓ cup sugar
US Customary - Metric

Instructions

  • Preheat oven to 350℉. Grease and flour 8 x 4-inch baking pan.
  • Combine flour, baking powder and salt in large bowl. Beat eggs, evaporated milk, sugar, oil and lemon zest together in medium bowl.
    process shots showing how to make old fashioned lemon bread.
  • Add the flour mixture into the egg mixture. Stir until just combined. Pour into prepared pan.
    process shots showing how to make old fashioned lemon bread.
  • 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.
    process shots showing how to make old fashioned lemon bread.
  • While the bread is baking, combine ⅓ cup granulated sugar and ¼ 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.
    process shots showing how to make old fashioned lemon bread.
  • 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.
    process shots showing how to make old fashioned lemon bread.

Video

Notes

  1. Don’t overmix the batter to keep the bread light and tender.
  2. Poke holes in the bread before drizzling the lemon syrup to help it soak in fully, making the bread extra moist and flavorful.
  3. Use fresh lemon juice and zest for the best flavor.
  4. Store leftovers at room temperature for up to 3 days or freeze for up to 3 months.
  5. If the bread starts to brown too quickly in the oven, loosely cover it with foil during the last 10-15 minutes of baking.

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 148mg | Potassium: 131mg | Fiber: 1g | Sugar: 29g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
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