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!

If you love lemon, you MUST try this delicious homemade Lemon Bread!


  1. You just made me so hungry!

    Love the presentation!


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

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

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

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

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

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

  9. Looks delicious and beautiful!

  10. 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. 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. 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. this looks delicious! And such beautiful photographs!

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

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

  18. 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. 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. Beautiful!

    They look super moist. Yummy. 🙂

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


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

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

  25. 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. 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. So Pretty and looks delicious…

  28. 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. 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. I just made it !! it is amazing! love it ! I used all purpose flour for the 3cups and is really good !! 🙂

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

  32. 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. 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 🙂

  34. 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. 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?

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  37. 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.


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

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  47. 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.

    • Hi Cheryl, So glad you gave the recipe a try! I might check Home Goods for various sized pans, or even Amazon.com Certainly the recipe will work well in just about any size. The parchment baking forms I used are from Garnish (as linked in the post). Happy baking!

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  49. Uhm.. looks so fresh and lemon-ish!!

  50. hi!
    I would like to make this cake but i have been having problems to find the cake flour.. would it too different if i only use all purpose flour?
    Thank you for this recipe!!

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