Lemon Bread(Breakfast)
A moist, flavorful lemon bread with a hint of thyme, perfect for breakfast or tea. Its bright citrus flavor and tender crumb make it a delightful treat for any morning.
Ingredients
Instructions
- Combine milk, lemon juice, and dried thyme in a saucepan.
- Bring the mixture to a boil, then remove from heat and let cool.
- In a large mixer bowl, cream the butter until smooth.
- Add sugar and beat well until fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the milk mixture to the butter and sugar, beginning and ending with the dry ingredients.
- Stir in the grated lemon rind until well incorporated.
- Grease and flour a 9 x 5 x 3-inch loaf pan.
- Pour the batter into the prepared pan.
- Bake at 325°F (163°C) for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow the bread to cool before removing from the pan.
- Optional: glaze the bread or dust with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, ensure that your butter is at room temperature before creaming. If you don't have dried thyme, you can substitute with fresh thyme or omit it entirely for a more pronounced lemon flavor. Consider adding poppy seeds for extra texture or using a combination of half whole wheat flour for a healthier twist.
Serving Suggestions
Lemon bread pairs beautifully with a cup of tea or coffee for breakfast. For a delightful twist, serve it with a dollop of whipped cream or a light lemon glaze on top. This recipe can also be enjoyed as a snack or dessert, alongside fresh berries or a scoop of vanilla ice cream for a refreshing treat.
Storage & Reheating
Store any leftover lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Bread(Breakfast) contains roughly 350 calories, with 11g protein, 71g carbohydrates, and 5g fat. It is an excellent source of vitamin C (117% of the Daily Value), iron (74% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1023mg per serving (44% 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 a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk, soy milk, or any other non-dairy milk. Just be sure to choose an unsweetened variety to maintain the sweetness of the bread. The flavor may vary slightly, but the bread will still turn out delicious.
How do I know when the lemon bread is done baking?
The bread is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes and check again. Keep an eye on it to avoid overbaking.
Can I add nuts or fruits to the lemon bread?
Absolutely! Chopped walnuts, pecans, or dried cranberries can add a delightful crunch and flavor. Just be sure to fold them in gently after mixing the batter to avoid overmixing. This addition makes the lemon bread even more versatile and enjoyable.
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).