The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Lemon Bread is an easy, quick bread recipe with a simple lemon glaze. It’s refreshing and will satisfy any sweet tooth.
It costs about $3.11 to make this bread. The recipe makes eight servings for about $0.39 per serving.
Lemon season is the best season! Our favorite lemon recipes are these Lemon Poke Cake, Mom’s Lemon Lush, and Chick-Fil-A Copycat Frosted Lemonade.
A slice of Lemon Bread is like a slice of sunshine! Lemon Bread is a quick sweet bread that everyone loves.
When lemon season is in full swing, we love making all things lemon, and this Lemon Bread is at the top of our list. It is the perfect snack, dessert, and even breakfast. It has a soft and moist texture with a rich flavor and simple glaze over the top of the loaf.
Ingredients & Estimated Cost:
- ½ cup salted butter – $1.12
- 1 cup granulated sugar – $0.17
- 2 large eggs – $1.00
- 1 Tablespoon grated lemon zest – $0.04
- 4 Tablespoons lemon juice – $0.28
- 1 ½ cups all-purpose flour – $0.13
- 1 ½ teaspoon baking powder – $0.06
- ½ cup milk – $0.12
- ½ cup powdered sugar – $0.19
The recipe cost is calculated by the amounts needed for the recipe. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in January 2023.
How To Make Lemon Bread
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- Next, cream the sugar and butter in a large mixing bowl until light and fluffy.
- Then, add in the eggs, lemon zest, and juice while still beating the sugar and butter together.
- Using a separate bowl, stir together the flour, and baking powder. Add the dry mixture to the wet mixture and beat until combined.
- Slowly add the milk until smooth.
- Then, pour the batter into the prepared loaf pan.
- Bake for forty to forty-five minutes until the bread is golden brown.
- Allow the bread to cool for fifteen minutes before taking the loaf out of the pan to cool for another one hour and forty-five minutes on the wire rack.
- Next, whisk together the powdered sugar and lemon juice together until runny and smooth.
- Finally, drizzle the glaze over the lemon bread before serving.
Recipe Variations and Substitutions
- You can divide this batter into four mini loaf pans if you want smaller lemon bread loaves. This works great as a small gift or treat you can give to friends.
- You can easily turn this into orange bread by changing the lemon zest for orange and the lemon juice for orange juice.
SERVE: Serve the bread with the lemon glaze in this recipe.
STORE: Cover and store the lemon bread on the counter for up to five days.
FREEZE: You can freeze the bread before it has been glazed for up to 3 months. Wrap the bread in two layers of plastic wrap and two layers of foil.
THAW: Thaw the bread in the refrigerator overnight, then top it with the glaze.
Get Kids Involved
Ages 2-3: Have your little one help make the glaze and drizzle it over the lemon bread. It is easy measurements that they can help mix in.
Ages 4-5: Ask your child to pre-measure the ingredients in preparation for mixing the ingredients in the mixing bowl. They can also drizzle the glaze over the bread.
Ages 6-8: Teach your child how to crack an egg and properly beat it into the ingredients.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
This Lemon Bread is great for entertaining. You can easily double the recipe and still spend less than ten dollars. Make it for neighbors and friends when you need to deliver something. You’ll save money by making this at home instead of buying it at the store or local bakery.
More Bread Recipes
- Double Chocolate Banana Bread
- Honey Whole Wheat Bread
- Copycat Texas Roadhouse Rolls
- Cake Mix Banana Bread
- Shortcut Apple Fritter Bread
- Monkey Bread
- Overnight Cinnamon Rolls
- Easy Chocolate Chip Muffins
- Cinnamon Apple Muffins
- Mom’s Zucchini Bread Recipe
- mixing bowls
- Liquid measuring cup
- Measuring cups and bowls
- handheld mixer
- Loaf pan
- ½ cup of salted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 Tablespoon grated lemon zest
- 2 Tablespoons lemon juice
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ cup milk
- ½ cup powdered sugar
- 2 Tablespoons lemon juice
PREP OVEN AND LOAF PAN:
- Move the oven rack to the middle position and preheat to 350 degrees Fahrenheit.
- Line a 9×5-inch or 8×4-inch loaf pan with parchment paper.
- Cream the sugar and butter in a large mixing bowl until thoroughly mixed and light and fluffy.
- Then add the eggs, lemon zest, and juice while continuing to beat the sugar and butter together.
- In a separate bowl, combine flour, and baking powder until mixed.
- Add this dry mixture to the wet mixture and beat to combine.
- Once mixed, gradually add in the milk until smooth and there are no clumps in the batter.
- Pour the batter into the prepared loaf pan.
BAKE AND COOL:
- Bake until golden brown, and you can insert a toothpick in the center, and it comes out clean; about 40-45 minutes.
- Cool in the pan for 15 minutes before taking the loaf out of the pan and placing it on a wire rack to finish cooling, about 1 hour and 45 minutes.
- In a small-medium bowl, whisk together powdered sugar and lemon juice until runny and smooth.
- Drizzle the glaze over the lemon bread.
- Serve and enjoy!
I love everything about this lemon bread recipe! Super moist and flavorful! What’s not to love?!
Oooh, this lemon bread looks fantastic! I especially love that easy lemon glaze over the top.
Thank you for this easy lemon bread recipe! It turned out great and the kids loved it!
I can’t wait to make this lemon bread. The texture is just the way I like it, and the instructions sound very easy to follow. Yum!
Sara Welch says
Decided to give this budget friendly bread a try and I am so glad I did! It turned out perfectly light, fluffy and delicious; easily, a new favorite recipe!