Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Breakfast Lemon Loaf Recipe
    Lost? Site Map

    Italian Breakfast Lemon Loaf

    Italian Breakfast Lemon Loaf. Photo by Boomette

    1/1 Photo of Italian Breakfast Lemon Loaf

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Marie's Note:

    A different and delicious change for breakfast or anytime.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      Grease and flour a 9x5x3” loaf pan.
    3. 3
      Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
    4. 4
      With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
    5. 5
      In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
    6. 6
      Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
    7. 7
      Pour batter into the prepared pan, which should be about two-thirds full.
    8. 8
      Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
    9. 9
      Place the pan on a cooling rack for 5 minutes.
    10. 10
      Loosen loaf and turn out onto the rack.
    11. 11
      Turn loaf upright and let cool completely.
    12. 12
      Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.

    Ratings & Reviews:

    • on September 15, 2012


      This bread is so good. It was a big success with my family. I used only 1/2 cup of sugar and it was enough. Thanks Marie :) Made for Help a naked recipe event

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2007


      This loaf has great flavor. It was easy to put together. It looked so good coming out of the oven. I went to check on it 10 minutes later and the center had fallen in. I will try this again because even fallen it is a great tasting loaf. I sliced it and ate warm with a dusting of powdered sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Breakfast Lemon Loaf

    Serving Size: 1 (95 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.3
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 2.5 g
    Cholesterol 70.5 mg
    Sodium 193.6 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 0.6 g
    Sugars 25.2 g
    Protein 5.0 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites