Easter Lemon Bread Recipe - Allrecipes.com
Easter Lemon Bread Recipe

Easter Lemon Bread

Recipe by  

"This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
  2. Combine the flour, baking powder, and salt and set aside.
  3. Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
  4. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
  5. Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
  6. Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.
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Reviews More Reviews

Mar 05, 2013

I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used 1c of whole wheat flour & 2c all purpose and reduced the sugar to just under 2 cups. It was super moist and really lemony, just the way I like it.

Nov 29, 2012

Delicious! I cut the recipe in half and it baked up beautifully. The glaze at the end was not soaking in so I carefully poked the sides of the loaf with a fork and swirled the juice around. I had a surplus of lemons and not a lot of butter so this recipe was a good match. Will definitely make again but with a bit less sugar. Bonus: my husband also found this cake delicious.


10 Ratings

Apr 19, 2014

I just made this recipe exactly as it says and I have to say it's OUTRAGEOUS!!! Everyone in my family tried it and said the same! Thank you for sharing!!

Jul 04, 2015

Wonderful recipe. I followed as directed and finished with two beautiful loaves of lemon bread. I would suggest that you grease the pans well as the sugar glaze is sticky and drips down the edge making them tough to remove. Excellent flavourful dessert!

Aug 04, 2013

This bread was delicious! I liked the glaze because it helped when taking the bread out of the pan too. I didn't like the idea of nuts in Lemon bread so I put in 2 TB of poppy seeds. Yummy!

Oct 23, 2014

EXCELLENT! Hubby brought home some Meyer lemons and I sure wasn't going to let them go to waste. Used three lemons in this recipe and the loafs turned out great. We are both lemon lovers...Thank for the KEEPER!

Sep 01, 2014

I loved the flavor,but I had trouble because I overfilled the disposable pans- my error but wished the author would have specified loaf pan sizes. After greasing the pan I put some lemon crystals into the flour in the pan - it added a great tang.

Jul 25, 2014

Baked as directed and everyone loved it!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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