Lemon Bread Recipe
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This easy recipe for lemon bread is the perfect bread for lemon lovers. It has lots of fresh lemon flavor, a moist crumb, and goes great with coffee in the morning!
If you know anybody who enjoys a good lemon loaf recipe with bright lemon flavor, this is a great recipe for a housewarming gift or for the holidays. (It’s a little bit like lemon pound cake!). You can even drizzle some sweet lemon glaze over the to for extra zingy lemon flavor!
Easy Lemon Bread Recipe
What makes this recipe so easy? You just need one big mixing bowl and a parchment-lined loaf pan to get the whole thing done. Your active kitchen time will be 15-20 minutes at most.
Simple Lemon Glaze
If you want to make a lemon glaze, it’s a quick and easy process. The reason I avoided it is because unprocessed sugar will produce a brown glaze instead of a white one. And frankly, I just can’t make that look good in pictures. But if the brown color is not offputting for you, the flavor is every bit as wonderful as the stuff made with regular sugar.
To achieve a good glaze, you’ll need to powder your unprocessed sugar. This can be done in a good food processor, blender, or food grinder. (I use a small coffee grinder and it works great.)
Lemon Glaze For Lemon Bread
In a small bowl, whisk together:
- 1 cup powdered granular sweetener – Such as Sucanat, coconut sugar or monk fruit.
- 1 tbsp. fresh lemon juice – If you have access to them, use Meyer lemons for the best flavor.
- 2 tbsp. unsweetened almond milk – You may want to start with 1 tbsp. and add more as needed to get the consistency you want.
- 1 tbsp. grated lemon peel – Use a microplane grater to make a finely grated zest. The finer, the better.
For best results, pour this on after the lemon bread has cooled completely.
Tips For The Best Homemade Lemon Bread
Serve: The best way to serve this is at room temperature.
Lemons: If you have access, Meyer lemons are the best lemons for this recipe.
Dairy-Free Lemon Bread
You won’t find any Greek yogurt, sour cream, or even cream cheese in this recipe. While those things do all add a nice “zing” to a good lemon loaf, you don’t need dairy to accomplish that.
Lemon Extract And Lemon Zest
This recipe uses lemon juice, lemon zest, AND lemon extract. I promise this is not overkill. The finished bread has a light to medium lemon flavor that is fresh and uplifting.
Lemon Bread Ingredient Checklist
(Note: To print the full recipe, see the recipe card below.)
3 cups oat flour – Use gluten-free if needed.
2 tsp. baking powder – Make sure this is newer. Older baking powder doesn’t work well.
½ cup granular sweetener – Try Sucanat, coconut sugar, or monk fruit. I used xylitol because that’s what works best for my blood sugar.
¼ tsp. salt – I used pink Himalayan salt, but use whatever you normally cook/bake with.
2 tbsp. fresh lemon zest – If you have access to Meyer lemons, use those.
1 cup unsweetened apple sauce – You can use homemade or store-bought.
¼ cup virgin coconut oil – This is the stuff that hardens as it cools.
2 large eggs – These are best used at room temperature.
½ cup unsweetened almond milk – Regular milk works too. The only milk I would avoid is coconut milk.
1 tsp. pure vanilla extract – The real stuff. Not flavoring.
2 tbsp. fresh lemon juice – Again, use Meyer lemons if you can find them. Otherwise, regular lemons work too.
2 tsp. lemon extract – Use an extract, not a flavoring.
How To Make Lemon Bread From Scratch
Preheat oven to 350° F., and line a standard loaf pan with parchment paper.
In a large bowl, combine flour and all other dry ingredients, including the lemon zest, and whisk well to coat and distribute the zest in flour.
Add in the wet ingredients and whisk to combine.
Spray the loaf pan with oil.
Pour the batter into the prepared loaf pan and tap or jiggle the pan a bit to settle the batter.
Tap the pan gently to settle the batter.
Bake for 60-75 minutes. A knife should pull out clean when it’s done and the top should be golden brown.
Cool on a wire rack.
Slice and serve.
How To Serve Lemon Bread
The best way to serve this lemon bread is sliced and set on a plate with a little extra glaze drizzled over the top (if you don’t mind the extra sweetness). This also goes really well with coffee or tea. Fruit teas are best for this.
You can also slice some fresh lemons into wedges and squeeze a little fresh lemon juice over the cake and into your tea, if that’s what you serve with this.
How To Store Lemon Bread
This should be stored in an airtight container in the fridge for up to about 4 or 5 days.
Can You Freeze Lemon Bread?
Yes! If you wrap it well with plastic wrap and then put it in an airtight container, you can freeze this for up to 4 months.
Need Recipe Supplies?
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Suitable for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (White)
More Lemon Recipes
If you want more lemon desserts or other lemon recipes, here are a few to get you started.
- Lemon Poppyseed Muffins
- Chicken Piccata (Lemon Caper Chicken)
- Lemon Bars
- Garlic Lemon Vinaigrette
- Honey Sweetened Lemon Curd
More Sweet Bread Recipes
- Oat Flour Banana Bread
- Raspberry Banana Bread
- Pumpkin Banana Bread
- Persimmon Bread
- Lemon Blueberry Bread
- Apple Bread
- Coffin Bread
- Irish Spice Bread
- Grain Free Irish Spice Bread
- Mint Chocolate Bread
- Zucchini Bread
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Recipe For Lemon Bread
Lemon Bread Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- Standard Loaf Pan
- 3 cups oat flour
- 2 tsp. baking powder
- ½ cup granular sweetener (try Sucanat, coconut sugar or monk fruit)
- ¼ tsp. salt (I used pink Himalayan salt)
- 2 tbsp. fresh lemon zest (zest of 2 lemons)
- 1 cup unsweetened apple sauce
- ¼ cup virgin coconut oil
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp. pure vanilla extract
- 2 tbsp. lemon juice
- 2 tsp. lemon extract
- Preheat oven to 350° F., and line a standard loaf pan with parchment paper.
- Combine all the dry ingredients, including the lemon zest, and whisk well to coat and distribute the zest in flour.
- Add in the wet ingredients and whisk to combine.
- Spray the loaf pan with oil.
- Pour the batter into the prepared loaf pan and tap or jiggle the pan a bit to settle the batter.
- Tap the pan gently to settle the batter.
- Bake for 60-75 minutes. A knife should pull out clean when it's done and the top should be golden brown.
- Cool on a wire rack.
- Slice and serve.