Aunt Adele'S Lemon Bread
A fragrant lemon bread with a tender crumb and zesty glaze, perfect for breakfast, teatime, or as a sweet gift for lemon lovers.
Ingredients
Instructions
- Blend butter and sugar until creamy.
- Beat in eggs.
- Add milk and mix well.
- Sift dry ingredients together.
- Add dry ingredients to batter and beat until smooth.
- Add lemon rind and chopped nuts (if using).
- Pour batter into a greased 4 x 8-inch bread pan.
- Bake at 350°F (175°C) for 1 hour.
- While the bread is baking, mix the juice of 1 lemon and 1/2 cup sugar until sugar is dissolved to make the glaze.
- Spoon the glaze over the hot bread before removing from the pan.
- Continue to spoon glaze over until the bread has absorbed all of it.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of vanilla extract. If you want to reduce sugar, substitute half of it with a natural sweetener like honey or maple syrup. Chopped walnuts or pecans add a delightful crunch but can be omitted for a nut-free version. Sifting the flour and baking powder ensures a light and fluffy texture, crucial for achieving the perfect loaf.
Serving Suggestions
Serve Aunt Adele's Lemon Bread warm, drizzled with extra glaze for added sweetness. It makes a delightful breakfast paired with coffee or tea, or as a light dessert after lunch or dinner. For a refreshing twist, try serving it alongside fresh berries or a scoop of lemon sorbet. It also pairs beautifully with Summer Lemon Butter Cake for a citrus-themed dessert spread.
Storage & Reheating
Store leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Adele'S Lemon Bread contains roughly 210 calories, with 4g protein, 38g carbohydrates, and 6g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1152mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To maintain lightness, consider using a mix of whole wheat and all-purpose flour, or adding an extra tablespoon of milk to the batter.
How can I make this recipe gluten-free?
To make Aunt Adele's Lemon Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder you use is gluten-free as well. The texture may vary slightly, but it should still be delicious.
What can I do if my bread is too dry?
If your lemon bread turns out dry, it's likely overbaked. To prevent this, check for doneness a few minutes before the timer goes off. If you find yourself with dry bread, you can drizzle it with additional glaze or serve with a dollop of whipped cream to add moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).