Lemon Bread
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Bright, buttery, and packed with fresh citrus flavor, this homemade Lemon Bread is a classic from-scratch quick bread with no yeast and no boxed mix required. It’s soft, moist, perfectly sweet, and finished with a lemon-sugar topping that soaks right into the warm loaf for extra flavor. Whether you serve it for breakfast, dessert, or an afternoon coffee break, this one always feels like a good idea.
Sheila’s Recipe Snapshot
When I tell you this lemon bread disappears fast in my house, I mean it barely has time to cool before somebody (usually me) slices into it.
Between the fresh lemon zest, crunchy pecans, and that sweet lemon syrup poured over the warm loaf, every bite tastes rich and bright. I especially love that it requires no yeast, no complicated steps, and no fancy equipment.
Lemon bread is one of those recipes that somehow works morning, noon, or night. Serve it with coffee for breakfast, add it to a brunch spread, or save a slice for dessert later on — it always disappears faster than you’d expect.
Ingredient Notes for Lemon Bread
- All-purpose flour | Sifting prevents lumps and keeps the crumb light and even.
- Baking powder | The leavening agent that works alongside the shortening to keep the loaf tender rather than cakey.
- Salt | Enhances the flavors of all other ingredients.
- Shortening | This is the secret to a wonderfully soft texture that stays moist for days.
- Sugar | Granulated sugar sweetens the bread and the topping that gets poured on top.
- Large eggs | Help bind the batter together and create some lift in the oven.
- Milk | Adds moisture and keeps the crumb soft and tender.
- Pecans | Personally, I love the crunch that pecans add. If you prefer, you can omit them or use another nut instead.
- Fresh lemon zest | The oils in the zest carry a bold citrus flavor that juice alone can’t replicate.
- Fresh lemon juice | Mix tart lemon juice with sugar for a sweet topping that infuses every slice with sweet-tart flavor.
Variations and Substitutions
- Swap shortening for butter. Butter works well and still keeps the loaf soft and delicious.
- Leave out the pecans. If you prefer a nut-free lemon bread, simply skip them without changing anything else.
- Try making muffins instead. Divide the batter into a muffin tin and reduce the baking time to around 18–22 minutes.
- Swap in walnuts or almonds. Different nuts can add their own delicious texture and flavor twist.
- Add poppy seeds. A tablespoon or two gives this loaf a bakery-style lemon poppy seed flavor.
How to Make Easy Lemon Bread
This easy quick bread comes together with simple pantry ingredients and just a mixing bowl and spoon. No complicated steps required.
STEP 1 | Cream the shortening & sugar
Preheat your oven to 350°F and grease a 5×9-inch loaf pan. In a large bowl, cream the shortening with 1 cup of sugar until the mixture is light and fluffy. Then add the eggs and mix until well combined.
STEP 2 | Add dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the batter in two or three additions, alternating with the milk and mixing just until combined after each addition. Overmixing at this stage can make the loaf tough.
STEP 3 | Add pecans & lemon zest
Gently fold in the pecans and lemon zest. If your pecans aren’t already chopped, place them in a zip-top bag, seal it, and use a rolling pin to press and roll until you have the right size pieces. It’s quick, easy, and saves you from dirtying a cutting board.
STEP 4 | Place into loaf pan
Pour the batter into the prepared loaf pan. For extra insurance against sticking, homemade cake release works beautifully here and takes just a minute to make.
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STEP 5 | Bake
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly before the center is done, tent the loaf loosely with foil for the last 10–15 minutes.
STEP 6 | Pour over lemon sugar & enjoy
While the loaf is still warm, use a toothpick to pierce the top all over. Stir together the lemon juice and remaining ¼ cup sugar until the sugar begins to dissolve, then slowly pour it over the loaf and let it soak in. Cool completely in the pan before slicing — the hardest part is the waiting!
Recipe Success Tips
Storage and Reheating Tips
- To store: Keep the lemon loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.
- To refrigerate: Store in the refrigerator for up to 1 week. Let slices come to room temperature before serving for the best texture.
- To freeze: Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter.
Frequently Asked Questions
A standard 5×9-inch metal loaf pan is usually the best choice for lemon bread because it bakes evenly and helps create a nicely golden crust. Glass pans can also work, but they often require a slightly longer baking time since they heat differently than metal.
Pouring the lemon juice with sugar over the warm bread allows it to soak into the loaf instead of sitting on top. This adds extra moisture and bright lemon flavor throughout every slice.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is finished baking.
Looking for More Quick Bread Recipes?
These are a few more quick breads I think you’ll enjoy — my Chocolate Chip Zucchini Bread, Strawberry Loaf Cake, and Sweet Potato Bread are all reader favorites. You can find the full collection on my quick bread recipes page.
What to Serve With Lemon Bread
This lemon bread pairs well with coffee or hot tea for an afternoon pick-me-up.
I also love serving it alongside fresh fruit at brunches or adding it to a dessert spread with pound cake, fresh berries, and whipped cream.
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Lemon Bread
Ingredients
- ½ cup shortening
- 1 ¼ cups sugar divided
- 2 eggs beaten
- 1 ⅔ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup chopped pecans
- 1 lemon zested and juiced
Instructions
- Preheat oven to 350°F. Grease a 5×9-inch loaf pan.
- Cream shortening with 1 cup sugar until light and fluffy. Add eggs; mix well.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to the batter alternately with milk, mixing just until combined.
- Fold in pecans and lemon zest.
- Pour into prepared pan and bake 60 minutes, or until a toothpick inserted in center comes out clean.
- While warm, pierce the top with a toothpick. Stir together lemon juice and remaining 1/4 cup sugar; pour over loaf.
- Cool before slicing.
Notes
- Use fresh lemons whenever possible. Bottled lemon juice simply doesn’t give the same bright, fresh flavor that real lemons do.
- Do not overmix the batter. Stir only until the ingredients are combined to help keep the loaf soft and tender.
- Pour the lemon juice and sugar over the loaf while warm. This keeps every slice extra moist and flavorful.
- Grease the loaf pan well. Make sure every corner of the pan is coated well before baking.
- To store: Keep the lemon loaf tightly wrapped at room temperature for up to 3 days.
- To refrigerate: Store in the refrigerator for up to 1 week.
- To freeze: Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
