Easter Lemon Bread

Easter Lemon Bread


"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

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 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!!

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 edg...

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!

Easy and wonderfully sweet recipe. The sugar/lemon juice poured over the top created a nice sweet crust. I made the recipe as is, no tweaks, and would make again! It was the perfect texture, and...

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...Than...

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 crystal...

Baked as directed and everyone loved it!

Other stories that may interest you