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–+ servings
lemon bread sliced on a tray

Moist Lemon Bread

Diana
This lemon bread is made moist and flavorful with a sweet lemon syrup poured over the loaf after baking.
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Servings 10
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Course Lemons, Quick Breads
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients
  

  • 1 1/3 cups all-purpose flour, 6 ounces
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons finely grated lemon zest
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk

Syrup

  • 1/2 cup lemon juice, about 3 lemons
  • 1/2 cup granulated sugar

Instructions

  • Heat the oven to 350 F.
  • Grease and flour a 4 1/2-by-8 1/2-inch loaf pan.
  • In a bowl, combine the flour, baking powder, salt, and lemon zest; stir to blend thoroughly. Set aside.
  • In a mixing bowl with an electric mixer, beat the butter and 1 cup of granulated sugar together until light and fluffy.
  • Beat in the eggs and milk until smooth and well blended.
  • With the mixer on low, beat in the flour mixture just until blended.
  • Spoon the batter into the prepared pan; spread evenly.
  • Bake the lemon bread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Meanwhile, combine the 1/2 cup of lemon juice and 1/2 cup of granulated sugar in a saucepan and place it over medium heat. Bring to a simmer and continue cooking until the sugar has dissolved. Remove from the heat.
  • Remove the lemon bread from the oven and set it on a metal cooling rack. Let it cool for about 5 minutes and then remove the loaf from the pan and set it on the rack.
  • Brush the hot syrup over the top and sides of the loaf until the syrup is all used.
  • Let the bread cool before slicing.
Keyword lemon bread, lemon drizzle bread, quick bread
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