Old Fashioned Lemon Bread

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

4.62 from 18 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

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: lemon bread, lemon pound cake

Servings:

Calories: 271kcal

Author: Joanna Cismaru

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 and prepare pan: Preheat oven to 350℉. 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