Lemon Cake Bread
A moist, zesty lemon bread with vibrant lemon flavor, perfect for breakfast, tea, or dessert, appealing to citrus lovers and those seeking a sweet, tangy treat.
Ingredients
Instructions
- Preheat oven to 325°F and grease and lightly flour two 8 x 4-inch loaf pans.
- In a large bowl, blend sugar, grated lemon peel, and oil; beat for 1 minute at medium speed.
- Add eggs one at a time, beating well after each addition.
- Stir in the all-purpose flour, baking powder, and salt just until the dry ingredients are moistened.
- Pour the batter into the prepared pans.
- Bake at 325°F for 50 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaves for 10 minutes, then remove from pans.
- If desired, glaze with lemon glaze before serving.
Tips & Substitutions
For a tangier flavor, consider adding a tablespoon of fresh lemon juice to the batter. If you don't have fresh lemons, bottled lemon juice can be used, but fresh zest is recommended for the best flavor. To ensure even baking, rotate the pans halfway through the baking time. If you prefer a sweeter glaze, mix powdered sugar with lemon juice until desired consistency is reached.
Serving Suggestions
This lemon cake bread is delightful on its own, but can be enhanced with a light lemon glaze or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, try serving it alongside Mom'S Lemon Squares for a citrus-themed dessert spread that guests will love.
Storage & Reheating
Once cooled, store the lemon cake bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw it at room temperature, then warm individual slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Bread contains roughly 495 calories, with 5g protein, 48g carbohydrates, and 32g fat. It is a good source of iron (12% of the Daily Value), calcium (12% of the Daily Value), and protein (11% 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 the texture may be denser. Consider using a mix of both for a lighter loaf. If you prefer a gluten-free version, try a gluten-free all-purpose blend for similar results.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so start checking at 50 minutes. If the top is browning too quickly, tent it with foil to prevent burning while the center finishes baking.
Can I add blueberries or other fruit to the batter?
Absolutely! Fresh or frozen blueberries would complement the lemon flavor beautifully. Just fold in about a cup of your chosen fruit after mixing the dry and wet ingredients. Be mindful that adding fruit may slightly alter the baking time, so check for doneness as usual.
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).