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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."
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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.

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  • Prep

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  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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Read all reviews 13
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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!

I think 60 minutes was too long to cook it because it came out dry. Next time I will cook it in about 50 minutes. Otherwise, good.

I took this to an allrecipes get together and served it with Tequila Lime Strawberries and it was a huge hit. Rave reviews from everyone I did make any changes to the recipe and baked it for 6...

This recipe was AWESOME. I do recommend if you like it very lemony to put lemon juice into the mixture other that that it was amazing.

This recipe is very forgiving. I accidentally put the lemon juice in the batter and it still turned out just fine. I had two very large lemons and that equaled 12 tablespoons of juice. I doubled...

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