Yummy Lemon Bread Recipe - Allrecipes.com
Yummy Lemon Bread Recipe

Yummy Lemon Bread

Recipe by  

"Very good, tangy bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  1. Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
  3. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
  4. While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2003

Mild lemon flavor. Wonderful companion to cup of hot coffee.

 
Most Helpful Critical Review
Nov 26, 2006

Given that I love lemon, I really wanted to like this bread. It ended up tasting fine--not five-star delicious, but good. However, it really came out as more of a cake. It barely rose at all in the oven, and the loaf really only ended up about two inches thick. I followed the recipe exactly, except for omitting the nuts and sweetening the lemon juice more at the last step. Maybe next time I'll make a double batch and make it a 9x13 cake. But as a loaf of bread, this just doesn't cut it.

 

23 Ratings

Dec 12, 2003

A delightful bread with just the right amount of lemon flavor - not too tart and not too sweet. It was moist, yet firm, and made perfect slices when cut. Before grating the lemon peel, I squeezed the lemon and strained and reserved the juice for use in the glaze. The bread was golden brown and done in the center at 45 min., so be careful with the baking time.

 
Apr 13, 2006

This was great served as a dessert. It's a dense bread, so it's like a cake, but it's not too sweet. Perfect with tea!

 
May 12, 2008

Like other reviews said, it's more of a cake than a bread. I had added 1/2 tsp. of salt and mixed the baking powder with the flour instead of the liquid ingredients. Next time, I will use the zest and juice of two lemons instead of just one since we like a really strong lemon flavor.

 
Jul 04, 2005

I am usually very good at following recipes, but I think I must have done something wrong. The center wouldn't cook even after 50 minutes, then my whole family agreed that it tasted awful. I substituted canola oil (slightly less) for the butter, and orange juice for the milk, because my whole family is lactose intolerant. These substitutions are usually fine, and don't result in disaster!

 
Dec 16, 2010

Had extra lemons that I needed to use and found this recipe. Served it to a group of friends and they were soon fighting over the last piece. The glaze really makes the overall product. The bread does rise in the center so make sure to let the bread cool down sufficiently before applying glaze or else it will all run to edges. I was in a rush so didn't have time to do this but it tasted great fresh out of the oven!

 
Mar 15, 2004

I made 10 muffins out of this recipe. The batter turned out *really* liquidy, but the muffins rose pretty well. I added poppy seeds on top. Lemony and sugary--not too bad!

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 98 mg
  • 4%

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

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