lemon bread

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

eggs

sugar

(8 ounces) sour cream

lemon zest

lemon extract,

all-purpose flour

baking powder

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

A delicious and easy recipe for lemon poppy seed bread. Serve as a snack, at brunch or as a dessert.

Easy Glazed Lemon Poppy Seed Bread

lemon cake mix

lemon pudding mix

½ Tablespoons poppy seeds

canola oil

water

lemon juice

Tablespoon milk

Preheat oven to 350°F/180°C. Spray 2 loaf pans with cooking spray and set aside.

Mix all ingredients together in a large bowl. Beat with an electric mixer for 4 minutes.

Divide batter evenly among the prepared loaf pans.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks for 5-10 minutes before removing from pan.

While the bread is still warm, mix together the glaze ingredients. Spoon glaze over top of the bread and allow glaze to set before slicing and serving.

This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! Lemon Zucchini Bread can be made with fresh or frozen grated zucchini!

Lemon Zucchini Bread

tsp baking soda

tsp baking powder

Salt

Sugar

tsp pure vanilla extract

zucchini

lemon lemon,

lemon

Preheat oven to 350°F. Grease 2 bread pans.

Measure and mix dry ingredients.

Grate lemon zest.

Break eggs into bowl.

Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.

Measure sugar.

Beat eggs with oil to incorporate.

Add sugar. Beat until light and fluffy.

Add lemon juice and vanilla.

Next mix in lemon zest and zucchini.

Add in flour in 3 additions, Just mixing to moisten.

Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.

Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.

Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.

Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.

https://embed.mediavine.com/videos/bhouj6x2pndg466433vj

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Lemon Loaf: The Best Recipe Ever!!!

all-purpose flour (284 grams)

baking soda

salt

unsalted butter (softened)

eggs (room temperature)

milk (room temperature)

icing sugar (sifted)

Preheat the oven to 350℉ (175°C) .

Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.

Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.

In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.

Gradually add the sugar and continue beating for another 2-3 minutes.

Add eggs, one at a time. Make sure you scrape the bottom of your bowl.

Add lemon juice (the batter will curdle).

Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.

If using add-ins, combine gently at this point.

Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

https://embed.mediavine.com/videos/pflrzcfjrwihhm0rffts

This tested until perfect recipe for Lemony Lemon Loaf not only has a tender and moist crumb, but it is bursting with that tangy flavor that lemon lovers crave. You are going to love this better than Starbucks lemon bread!

Lemon Loaf

You'll love this easy Lemon Bread is soft, moist and packed with lemon flavor.

Easy Lemon Bread

(140 grams) all-purpose flour

(143 grams) granulated sugar

(118 milliliters) vegetable oil

(118 milliliters) sour cream

(30 milliliters) lemon juice

lemon,

(5 milliliters) lemon extract

– 1 ½ cups (130-195 grams) powdered sugar, sifted

(30-120 milliliters) milk

Preheat the oven to 350°F

. Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired.

Combine the dry ingredients

 in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.

Next add the wet ingredients

eggs, oil, sour cream, lemon juice, zest and extract. Beat all the ingredients together until well combined. Set aside.

Bake

 at 350°F for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.

Glaze

Combined 1 cup powdered sugar with 2 tablespoons milk and whisk to combine. Add additional milk to thin it out until desired consistency. If it becomes too thin, add additional powdered sugar. Add additional lemon zest on top if desired.

I love this bread and have made it several times, but it always sinks in the middle. I am measuring carefully  any suggestions!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612763749/xqj9m6g93xvil0yb0atx.mp4

This easy Lemon Bread is made in one bowl with three simple steps. It’s soft, moist and packed with lemon flavor.

Easy Lemon Quick Bread Recipe

This incredibly delicious and easy Lemon Bread is bursting with fresh, lemon flavor! Made with buttermilk and coconut for an extra moist with a tender crumb. One slice is never enough!

Glazed Light Lemon Bread

tsp salt

buttermilk

coconut oil

tbsp lemon zest (more zest = more lemon flavor)

Preheat oven to 350 degrees.

Whisk together flour, baking powder and salt. Set aside.

Beat together buttermilk, coconut oil, egg, lemon juice and lemon zest.

Stir in sugar.

Stir in flour mixture until well combined.

Grease an 8x4 bread pan.

Pour batter into pan and bake for 45-55 minutes or until an inserted toothpick comes out clean.

Cool in pan for 10 minutes before removing to a wire rack.

Combine powdered sugar and lemon juice adding more powdered sugar if too thin or more lemon juice if too thick. Pour glaze over bread. Sprinkle additional zest on top if desired. Let set up before slicing.

Soft and tender lemon loaf drizzled with a sweet sugar glaze.

Easy Lemon Loaf

120 ml (1/2 cup) vegetable oil*

200 grams (1 cup) caster sugar or granulated

teaspoon vanilla extract

of one lemon

210 grams (1 and 1/2 cups) plain flour or all purpose flour

120 ml (1/2 cup) full fat greek yoghurt

(1 cup) fresh raspberries

(1/2 cup) icing sugar or powdered sugar

full fat or whole milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.

In a large mixing bowl, add oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.

Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix. Lightly stir through fresh raspberries.

Add batter to prepared tin. Bake loaf for approximately 40-50 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of cooking.

To make the glaze, stir together sugar, lemon juice and milk. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle glaze over cooled cake and serve.

Absolutely delicious, and simple to make. Thank you

Love this recipe, made it twice now and making another one tomorrow. It freezes beautifully too.

Really great loaf cake - great texture and flavour. I used frozen raspberries and it took about 60 minutes to bake.

Haven’t tried this recipe yet but it looks amazing! Do you think cutting down the amount of sugar by half for the cake will alter the taste of it drastically? 1 cup of sugar seems like a lot so I’m wondering if I can get away with using just half a cup instead.

Another amazing recipe beautifully moist &amp; tasty. Got another 2 in the oven for family😋

Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.

Glazed Cranberry Lemon Loaf

C salted butter (at room temperature)

C white sugar

eggs (at room temperature)

tsp vanilla extract

& 1/2 C all purpose flour

sour cream (at room temperature)

cranberries

C powdered suga

Preheat oven to 325 F. Line a loaf pan with parchment paper.

In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).

Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.

Stir in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl whisk together flour, salt, baking soda, and baking powder.

While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.

Fold in the cranberries.

Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the centre comes out clean.

Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Loaf Batter

In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.

Drizzle the glaze over you cooled cake. Let the glaze dry before serving.

Moist and sweet with a delicious tangy lemon flavor. This easy recipe is a must-try!

Lemon Bread

shortening

lemon lemon

milk

Preheat oven to 375F. Grease a loaf pan...

Preheat oven to 375F. Grease a loaf pan and set aside.

In a large bowl, cream together shortening and...

In a large bowl, cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon rind.

In another bowl, sift flour, baking powder and...

In another bowl, sift flour, baking powder and salt. Add flour mixture alternately with milk to the creamed shortening mixture.

Spread mixture evenly into loaf pan. Bake for...

Spread mixture evenly into loaf pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven. While still hot, sprinkle sugar...

Remove from oven. While still hot, sprinkle sugar over loaf. Then drizzle lemon juice over top. Let cool before slicing.

Recipe video above. Just a lovely lemon loaf with really great lemon flavour that&#39;s fuss-free to make, easy to transport and serve. Oil and yogurt keeps the crumb moist while butter adds lovely flavour. It stays fresh for 5 days!Everybody loves the lemon glaze but it&#39;s also terrific without because you can toast it, slather with butter then drizzle with honey. SO GOOD!

Top 16 lemon bread recipes from across the web

The most viewed lemon bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Lemon Loaf: The Best Recipe Ever!!!

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Easy Lemon Loaf

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Lemon Bread

Glazed lemon loaf

Lemon Pound Cake Recipe

Mom's Glazed Lemon Bread

Mini Lemon Bread

The BEST Lemon Bread

The Best Lemon Bread

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Top 16 lemon bread recipes from across the web

The most viewed lemon bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Lemon Loaf (Better-Than-St...

Easy Glazed Lemon Poppy Seed Bread

Lemon Zucchini Bread

Lemon Loaf: The Best Recipe Ever!!!

Easy Lemon Bread

Glazed Light Lemon Bread

Easy Lemon Loaf

Glazed Cranberry Lemon Loaf

Lemon Bread

Glazed lemon loaf

Lemon Pound Cake Recipe

Mom's Glazed Lemon Bread

Mini Lemon Bread

The BEST Lemon Bread

The Best Lemon Bread

Lemon Bread

The most viewed lemon bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine