Lemon Bread


When I went searching for the perfect lemon bread recipe, I found lots that had lemon peel, but little or no lemon juice.  I wanted a bread with a strong lemony taste, so I combined a couple recipes together, boosted the lemon juice content, and VOILA!


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  • 1/2 cup (1 stick) butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons lemon juice
  • 1 1/2 cups flour
  • 1/2 cup buttermilk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda


  • 3 tablespoons lemon juice
  • 1/2 cup powdered sugar

Grease bottom and 1/2 inch up sides of one 8 X 4 X 2 inch loaf pan. Set aside.

Preheat oven to 350 degrees.

In a large mixing bowl blend together the sugar


and butter. Then blend in eggs until well combined.


Add flour and mix well.


Stir in buttermilk,


lemon peel,


lemon juice, baking soda


and salt.


Mix until just combined. Pour batter into the loaf pan


and bake about 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on rack for 10 minutes. To make glaze, mix together lemon juice and powdered sugar. Spoon glaze over loaf.

When cool, use a knife to loosen the bread from the pan, and then remove.


Lemony lemony!  Have a slice with a cup of tea – a perfect way to relax at the end of the day.


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