Lemon Breadlubbock, Texas
Lemon Bread offers a moist, flavorful treat with bright lemon zest and a nutty crunch. Its sweet and tangy profile makes it perfect for breakfast, tea time, or as a delightful snack. The tender crumb and citrus aroma appeal to citrus lovers and those seeking a comforting homemade bake.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternately add the buttermilk and dry ingredients to the mixture, beginning and ending with the dry ingredients.
- Stir in the lemon rind and nuts.
- Divide the batter evenly into two greased and floured loaf pans.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. You can substitute the buttermilk with yogurt or milk mixed with a little vinegar. If you prefer a healthier option, consider using half whole wheat flour. Adding some poppy seeds can enhance the flavor and texture, reminiscent of our favorite pecan pie.
Serving Suggestions
Serve slices of lemon bread with a dollop of whipped cream or a spread of cream cheese for a delightful treat. It pairs wonderfully with a cup of tea or coffee, making it perfect for brunch or afternoon snacks. Consider serving it alongside our Cold Oven Buttermilk Pound Cake for a delicious dessert spread.
Storage & Reheating
Let the lemon bread cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for about a week. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Breadlubbock, Texas contains roughly 673 calories, with 14g protein, 133g carbohydrates, and 10g fat. It is an excellent source of protein (29% of the Daily Value), iron (27% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1396mg per serving (61% 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 nut in this recipe?
Absolutely! While the recipe calls for nuts, you can substitute with walnuts, pecans, or even almonds based on your preference. Just make sure to chop them coarsely for a nice texture in the bread.
What can I do if I don't have buttermilk?
If you don’t have buttermilk on hand, a quick substitute is to mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes. This will create a similar acidity to buttermilk, ensuring your lemon bread stays moist and flavorful.
How can I tell when the lemon bread is done baking?
To check if your lemon bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes.
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).