Fresh Lemon Bread
A moist lemon bread with a hint of citrus sweetness, perfect for breakfast, brunch, or teatime, offering bright flavors and a tender crumb that appeals to all tastes.
Ingredients
Instructions
- Mix sugar, margarine, eggs, milk, flour, baking powder, and chopped nuts (if using) in the order listed.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, mix 1/4 cup sugar with juice from a fresh lemon.
- Heat the lemon-sugar mixture slowly until it becomes clear.
- Pour the lemon glaze over the hot baked bread.
- Let stand for 15 minutes to allow the glaze to set.
- Remove the bread from the pan and transfer to a wire rack to cool.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of margarine, unsalted butter can be a great substitute. You can also add a teaspoon of lemon zest to the batter for an extra lemony flavor. Remember to check the bread a few minutes before the baking time is up to prevent over-baking.
Serving Suggestions
Serve the fresh lemon bread as a delightful breakfast treat or a light dessert. It pairs beautifully with a cup of tea or coffee. For an extra special touch, consider serving it with a dollop of whipped cream or a side of fresh berries. This bread also makes a lovely gift when wrapped nicely.
Storage & Reheating
Store any leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Lemon Bread contains roughly 429 calories, with 7g protein, 66g carbohydrates, and 17g fat. It is a good source of calcium (19% of the Daily Value), vitamin C (19% of the Daily Value), and iron (16% 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, but it may result in a denser loaf. To maintain moisture, consider adding a bit more milk or an extra egg. It’s a healthier alternative that aligns with many vegetarian recipes.
How can I make this recipe gluten-free?
To make gluten-free lemon bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may differ slightly, but the flavor will remain delicious.
What can I do if my bread is too dry?
If your lemon bread turns out dry, it may have been baked too long or at too high a temperature. To moisten it, you can brush the top with a simple syrup made from equal parts sugar and water, or serve it with a glaze made from lemon juice and powdered sugar.
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).