Lemony Lemon Bread

Lemon is such a perfect flavor to enjoy anytime of year, but it’s sunny color is extra special as we head into spring.  This pretty lemon bread would be perfect for a ladies brunch, or simply to enjoy for a special weekend breakfast.  This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date.  This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it.

Lemony Lemon Bread

~ For the Lemon Cake ~

1 1/2 cups cake flour

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

~ For the Lemon Syrup ~

1/3 cup fresh lemon juice

1/3 cup sugar

~ For the Lemon Glaze ~

2 cups confectioners’ sugar

4-6 Tablespoons fresh lemon juice

Making the Lemon Cakes (Recipe yields two 9″x5″ loaves)

Preheat oven to 350*F.  Spray sides and bottom of pans with non-stick cooking spray.  Line bottom of pans with parchment paper and spray the paper as well.

Sift both flours, baking powder, baking soda and salt together in a medium bowl.

Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined.  Slowly add the melted butter, while mixing.  Add sour cream and vanilla and mix until just combined.  Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined.  Do not overmix.

Divide the batter evenly between the prepared pans.  Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean.  Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup ~

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved.  Once dissolved, continue to cook for 3 more minutes.  Remove from heat and set aside.

Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan.  Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup.  Let the syrup soak into the cake and brush again.  Let the cakes cool completely, at least 30 minutes.

(The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

Make the Lemon Glaze ~

In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of lemon juice.  The mixture should be thick but pourable.  If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again.  Pour the glaze over the top of each loaf and let it drip down the sides.  Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature.

Recipe Source ~ Baked, New Frontiers in Baking

As with most food, the presentation is my favorite part!  I baked one large loaf (9″x5″), but then used the remaining batter to make two smaller loaves in some pretty (paper) baking pans (from Garnish), perfect for sharing with friends and neighbors.  I wrapped a piece of parchment paper around the small loaves (when the glaze had set), and then tied the paper with perfectly matched twine (from The Twinery).  I also used The Twinery’s free printable labels (found here) to label the bread before sharing with friends.

Happy Baking!

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48 Responses to “Lemony Lemon Bread”

  1. #
    1
    Elle Belles Bows — April 9, 2011 at 8:09 pm

    You just made me so hungry!

    Love the presentation!

    Kerri

  2. #
    2
    SweetSugarBelle — April 9, 2011 at 8:14 pm

    Oh Glory-Bee…I am salivating! I NEED DESSERT!

  3. #
    3
    spontaneous-euphoria — April 10, 2011 at 6:23 am

    This looks absolutely delicious!! Especially with the yellow doilies!

  4. #
    4
    rosilet — April 10, 2011 at 7:26 am

    Oh la la…This is a must do! It looks delicious!! I have 2 dozen lemons that my neighbour just came with yesterday…(in Mallorca is lemon season) I believe I will be making this cake soon…
    Thank you for the recipe!

  5. #
    5
    Elizabeth — April 10, 2011 at 8:33 am

    I love Lemon! YUM will try when my diet is done in a few months :o)

  6. #
    6
    Diane {Created by Diane} — April 10, 2011 at 9:31 am

    Look so delicious. Love how you packaged it. I love the twinery!

  7. #
    7
    Lisa Smiley — April 10, 2011 at 1:53 pm

    ooh, yum! my neighbor just gave me a huge bunch of lemons..might have to make this!

  8. #
    8
    Katrina {In Katrina's Kitchen} — April 10, 2011 at 2:13 pm

    I love lemon bread – it's been far too long since I've made it! Yours is so pretty – loving your pics! ♥- Katrina

  9. #
    9
    Sweet Pudgy Panda — April 10, 2011 at 3:54 pm

    Looks delicious and beautiful!

  10. #
    10
    Haniela — April 10, 2011 at 4:21 pm

    You really got me into the mood for lemon bread here.
    I love lemon bread, it is one of my favorite treats, I'm not sure why but I just lemony things. I make lemon curd about once or twice a month, and I add it to my yogurt..ooh that is soo good.
    I like how you created the mood in these pictures too, lovely presentation.

  11. #
    11
    Anne — April 10, 2011 at 4:54 pm

    This bread looks awesome – as well as delicious! I can't wait to try it! And I love the way you wrapped the loaf with the twine and matching tag. I now have a new site to check out – The Twinery!

  12. #
    12
    The Busy Coconut — April 10, 2011 at 4:55 pm

    That looks really good. I've been thinking lately about making something lemony. Thanks for sharing. Thanks for sharing where you got your stuff for "presentation". So cute!

  13. #
    13
    jennifer.chorazy — April 10, 2011 at 6:09 pm

    this looks delicious! And such beautiful photographs!

  14. #
    14
    Cecilia — April 10, 2011 at 6:16 pm

    Yum! Maybe we should have a "ladies brunch" next week! And I love the matching yellow twine! Super cute!
    Love you!
    ~Cecilia

  15. #
    15
    amalia — April 10, 2011 at 7:13 pm

    Mmmmm looks so delicious and moist! And your presentation is always soo beautiful! How long did you bake the smaller loaves? And at the same temp??? I would love to try baking in those cute paper molds! Thanks for always sharing your amazing creations!!!

  16. #
    16
    DreamgirlLisa — April 10, 2011 at 8:15 pm

    I have both of the Baked cookbooks, and have been wanting to try this lemon loaf for a while, can't wait to try it, perfect for Spring! It lookds so good!

  17. #
    17
    lizy b — April 10, 2011 at 9:35 pm

    They look amazing! My family loves lemon flavored desserts more than chocolate! Can't wait to make these.

  18. #
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    Kristan — April 11, 2011 at 8:04 pm

    Love love love lemon!! And those little wrapped loaves are just too cute!!

    I was sort of thinking that since you've already got them all wrapped up and everything…you could mail me one?

    Thanks :)

  19. #
    19
    GardenofDaisies — April 12, 2011 at 9:47 am

    Hi there! I just stumbled onto your blog and had to giggle….. I have the same lemon tea cake posted !! (Our recipes and instructions differ just slightly, but not much.) Anyways, I LOVE the way you have wrapped yours. Yummy and beautiful!

  20. #
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    Persnickety Hall — April 12, 2011 at 9:48 am

    Beautiful!

    They look super moist. Yummy. :)

  21. #
    21
    Tifany — April 12, 2011 at 11:33 am

    Ohhhhhh BOY that looks good!
    And of course love that twine!!!

    -Tifany
    http://inkblotsbytrd.blogspot.com

  22. #
    22
    cakeje van eigen deeg — April 12, 2011 at 12:15 pm

    wow these look good!! love it, I'm sort if into everything lemony right now! so I'm drooling over your loaves.

  23. #
    23
    Emily Leiphart — April 12, 2011 at 5:09 pm

    Mmmm, I love coming to your blog, Glory! You sure know how to get my mouth watering. LOL These loaves are perfect wrapped in lemondrop twine!

  24. #
    24
    The Cupcake Princess — April 12, 2011 at 11:26 pm

    wow they look so lemony and yummy! love the refreshing yellow color!

  25. #
    25
    Jaime — April 15, 2011 at 10:14 am

    I am a new lover of all things lemon, and this looks fantastic… your presentation is beautiful! I am going to have to try this for sure :)

  26. #
    26
    Bea @ CancunCOOKIES — October 26, 2011 at 4:46 pm

    Oh my!!! Glory!!! I love Lemon Bread and this sounds deli… I must confess: I found this pic via Pinterest and thought it was from MS, when I read it was yours I jumped up and down… Glory, your food styling is AWESOME!

  27. #
    27
    Katie — January 23, 2012 at 4:09 am

    So Pretty and looks delicious…

  28. #
    28
    Anonymous — February 6, 2012 at 7:52 am

    Made this for a Super Bowl party and it was great. The only complaint I got was that the white icing was tooo sour and lemony. Mostly everyone loved it.

  29. #
    29
    Magdalena — March 2, 2012 at 3:45 pm

    Hi Gloria !!
    Im going to try this fabulous recipe, but I have a question regarding the cake flour, what is the difference with the all purpose? I live in Mexico so I look for it but didnt find anything like that.

    Any suggestions?
    Is difficult to find also the yellow lemons here, but finally find them !!! :)

  30. #
    30
    Magdalena — March 3, 2012 at 7:46 pm

    I just made it !! it is amazing! love it ! I used all purpose flour for the 3cups and is really good !! :)

  31. #
    31
    JulieD — April 17, 2012 at 6:43 pm

    OMG, I might have to make these with my Meyer lemons!! Thank you for sharing your lemon pinterest board! :)

  32. #
    32
    romi — June 6, 2012 at 11:23 pm

    hey!
    i have a question… what do you mean with "cake flour"? what's the difference between that and all purpose flour..?
    love your recipes!!!!!! i think i just love you!!! haha

  33. #
    33
    Tessa — August 6, 2012 at 11:23 pm

    I made these today! I made them in a cupcake pan and in a loaf pan. For some reason my loaf stuck to the pan :/ but the cupcake ones turned out great! I also messed up the Glaze at first but I remade it and it was perfect! I will be sharing them with friends tomorrow morning. My hubby had some and said its amazing! Thanks for this recipe and I will be using many more of yours in the future :)

    • Glory replied: — August 6th, 2012 @ 11:59 pm

      So glad you enjoyed them! Did you line the bottom of your loaf pan with parchment, and spray the sides?

  34. #
    34
    Janna@littlemagnoliakitchen — August 17, 2012 at 4:13 am

    I love everything about this from the lemon recipe all the way to the packaging. These would be so great to bake and share! I will definitely be making these soon!

  35. #
    35
    Sarah — March 4, 2013 at 8:39 pm

    I found this on Pinterest and it looks delicious! I’d like to give it a shot, but 8 eggs seems like a lot. Is that the correct amount?

  36. #
    36
    Aakriti — March 21, 2013 at 7:16 pm

    Hi Gloria,

    Would like to try this recipe. Request you to please mention how long are we suppose to beat sugar and eggs? I usually end up either over-beating or under-beating. Time to beat in seconds/minutes would be great.

    Thanks,
    Aakriti

  37. #
    37
    Brittney — December 24, 2013 at 6:46 am

    I just made 15 loaves of these for my Christmas gift baskets. Everyone that has received one so far LOVES them!!

  38. #
    38
    Cheryl Stevens — December 16, 2014 at 1:08 pm

    I tried these today. But I also made them with all purpose flour as I did not have cake flour. Its actually an easy process. The most time consuming is the prep of zesting and measuring. After that its pretty quick. I could not find the smaller sized parchment backing pans that would halve one of the loaves. All I could find is the mini that makes about 3 out of one loaf. I didn’t want them that small. Any suggestions where to buy them? I have checked, Michaels and my local HEB grocery.

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