Lemon Bread


For  Double Recipe    (Makes 2 Loaves of Bread)

Ingredients To Be Creamed:

Moist Ingredients To Beat In:

Dry Ingredients:

Buttermilk and Sour Cream:

Lemon Glaze Topping:


  1. Generously grease standard loaf pan(s); set aside.
  2. Preheat oven to 350°.
  3. Cream butter and sugar until light and fluffy in texture.
  4. Beat in eggs.
  5. Mix in vanilla, lemon juice, and lemon zest.
  6. Add dry ingredients to work bowl.
  7. In a small bowl mix together buttermilk and sour cream.
  8. On low speed add buttermilk and sour cream mixture to the work bowl; scraping sides as needed. Turn mixer up to medium-high and beat until batter is smooth; 30 seconds to 1 minute.
  9. Pour batter into loaf pan(s).
  10. Bake for 50 to 60 minutes. Bread is done when a toothpick inserted in the center comes out clean.
  11. Remove from oven.
  12. In a small bowl mix up the lemon glaze.
  13. Brush or spoon the glaze over the loaf/loaves.
  14. Let the loaf/loaves cool on a rack for approximately 30 minutes.
  15. Turn out the loaf/loaves and place on rack glaze side up and cool for another 30 minutes.
  16. Serve or wrap in foil and refrigerate or freeze.


Click on the following links for a variety of sweet breads featured in this cookbook: chocolate sweet bread, cranberry orange sweet bread, apple buttermilk sweet bread, banana bread, or pumpkin bread.

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