Lemon Bread

Dorothy Curtis


I found this recipe in Sunset a long time ago. The page is yellow so I know it has been around a long time. I bake and give this out during Christmas to friends and neighbors so I do double batches and bake in small loaf tins. It also freezes very well and will keep a long time if wrapped tightly with foil.

★★★★★ 4 votes
20 Min
40 Min


1 1/2 c
all purpose flour
1 c
1 tsp
baking powder
1/2 tsp
1/2 c
each milk and salad oil
1 1/2 tsp
grated lemon peel
lemon glaze (recipe follows)


1In a large bowl, stir together the flour, sugar, baking powder and salt.
2In a separate small bowl, beat the eggs with the milk, salad oil, and lemon peel.
3Add liquid mixture to the flour mixture: mix just until blended.
4Pour batter into a greased and flour-dusted 5 by 9 inch loaf pan. Bake in 350 degree oven for 40 to 45 minutes or until pick inserted in center comes out clean.
5Prepare glaze. When bread finishes baking, use a long wooden-skewer to poke numerous holes to bottom of loaf. Drizzle the hot glaze over top so it slowly soaks into bread. Let bread cool in pan for 15 minutes; remove from pan and cool on a rack.
6Glaze: In a small pan, heat together 4 1/2 tablespoons lemon juice and 1/3 cup sugar until sugar dissolves.
7This works well baking in smaller loaf pans. I like to make a double batch and bake in 5 small pans for 35-40 minutes at 350. I just divide the glaze between the 5 loaves. Enjoy!!

About Lemon Bread

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy