READY IN 2¾ hrs

Joyce's Fantastic Lemon Easter Bread

Read Reviews (4)

"This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!" — parrish

Directions

Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine.
Grease 3 8-inch round cake pans.
Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

Kitchen-Friendly View

PREP 1 hr 30 mins
COOK 15 mins
READY IN 2 hrs 45 mins

Footnotes

Cook's Note:
I usually brush melted butter on top of each loaf and sprinkle with white sanding sugar.

Reviews More Reviews

Apr 09, 2013

I made half this recipe without a bread machine, proofing the yeast in the water with some of the sugar until foamy. I then added the remainder of the ingredients, mixing well, and kneading until smooth. I made one loaf, braiding the dough to add some interest. The texture was good, and the flavor of the bread was OK, but for us, it needed butter to enjoy.

—Deb C

See full review »

Apr 01, 2013

I made this for Easter, and my family thought it was okay, not "fantastic." I could not find my lemon extract so had to substitute vanilla extract and lemon zest; the lemon flavor was nice. It was my first time using my breadmaker machine; maybe that affected how my bread turned out.

—Nancy

See full review »

4 Ratings

Mar 31, 2013

Delicious sweet bread with a hint of lemon. Wasn't overly sweet, but still a good breakfast bread. We had it for our Easter brunch. I followed the directions exactly, except I used pie pans because our cake pans are non-stick, which tends to over-brown. We brushed with melted butter and sprinkled with sanding sugar, which gave it a pretty look. Good served with butter. :)

—Karen

See full review »

Apr 11, 2013

Excellent! You MUST use lemon extract, that is why it's called lemon bread. I added some lemon zest to bread machine too. We love it toasted with butter or softened cream cheese.

—parrish

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bread Machine Challah for Shabbat and Festivals

Vanilla Spice Bread

Fabulous Homemade Bread For the Food Processor

Brandied Pumpkin Bread

Easter Lemon Bread

DSF's Pretzel Bread

Bread Machine Challah II

Italian Easter Bread (Anise Flavored)

Hot Water Cornmeal Bread

White Bread For The Bread Machine

Nutrition

Calories
283 kcal
14%

Carbohydrates
50.4 g
16%

Cholesterol
48 mg
16%

Fat
4.5 g
7%

Fiber
1.6 g
6%

Protein
8.2 g
16%

Sodium
34 mg
1%

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

Nutritional Information

Joyce's Fantastic Lemon Easter Bread

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 283
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 2.1g 10 %
Cholesterol 48mg 16 %
Sodium 34mg 1 %
Potassium 97mg 3 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 1.6g 6 %
Protein 8.2g 16 %
** Sugars 11.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 28 %
** Thiamin 47 %
Niacin 48 %
Vitamin B6 3 %
Magnesium 6 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.