Lemon Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Granulated sugar: Adds sweetness to the bread.

Baking powder: Helps the bread rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Bind the ingredients together and add richness.

Milk: Adds moisture and helps create a tender crumb.

Vegetable oil: Keeps the bread moist and tender.

Lemon zest: Provides a concentrated lemon flavor.

Lemon juice: Adds a tangy, fresh citrus taste.

When zesting the lemon, be sure to only remove the yellow outer layer and avoid the white pith underneath, as it can be bitter. Using a microplane grater can help achieve finely grated lemon zest which will distribute more evenly throughout the batter and enhance the flavor of your lemon bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture, though it may make the bread slightly denser.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy flavor, though it will slightly change the overall taste profile.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor, though it will alter the lemony taste.

• Allow the lemon bread to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Wrap the lemon bread tightly in plastic wrap or aluminum foil to maintain its moisture and freshness.
• Place the wrapped lemon bread in an airtight container or a resealable plastic bag to further protect it from air and moisture.
• Store the lemon bread at room temperature for up to 3 days. If you prefer a longer storage period, refrigerate it for up to a week.
• For freezing, wrap the lemon bread in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped lemon bread with the date to keep track of its freshness.
• Place the wrapped lemon bread in a freezer-safe bag or container and freeze for up to 3 months.
• To thaw, remove the lemon bread from the freezer and let it sit at room temperature, still wrapped, until fully thawed. This helps retain its moisture.
• For a quick thaw, you can microwave individual slices for about 20-30 seconds on a microwave-safe plate.
• Enjoy your lemon bread as is, or warm it up slightly in the oven at 300°F (150°C) for a few minutes to refresh its texture and aroma.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the lemon bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Slice the lemon bread into individual pieces.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Microwave on medium power for 20-30 seconds. Check and add more time if needed, in 10-second increments.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the lemon bread slices directly on the toaster oven rack or on a baking sheet.
  3. Heat for about 5-10 minutes, checking frequently to avoid over-toasting.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly butter both sides of the lemon bread slices.
  3. Place the slices in the skillet and heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Oven: Preheat to 350°F (175°C) to bake the lemon bread.

• Loaf pan: Grease this to prevent the bread from sticking.

• Mixing bowl: Use one to whisk together the dry ingredients.

• Mixing bowl: Use another to beat the eggs and mix the wet ingredients.

• Whisk: Combine the dry ingredients thoroughly.

• Beater: Beat the eggs and mix the wet ingredients well.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Toothpick: Check for doneness by inserting it into the center of the bread.

• Wire rack: Cool the bread completely after removing it from the pan.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients without much effort.

Zest and juice in advance: Prepare the lemon zest and lemon juice before starting to save time.

Grease the pan early: Grease your loaf pan before mixing to avoid delays.

Room temperature eggs: Use room temperature eggs for easier mixing and better texture.