Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My grandpa loves this recipe. It has a nice lighter pound cake type texture and with a great zesty kick. Feel free to add more lemon juice

Ingredients Nutrition


  1. Combine all ingredients.
  2. Pour onto large greased and floured bread pan or in 3 minature pans.
  3. Bake at 325 F for 1 hour.
  4. Blend lemon juice and sugar well.
  5. When lemon cake has baked, pour lemon juice mixture on top while still warm.
  6. While warm, pour frosting on.


Most Helpful

This is just o.k. to me. The texture wasn't satisfactory. I added zest to the batter (of 2 lemons), when it came to pouring the 'frosting' over the loaf, I was confused: Directions say: "Pour lemon juice mixture on top while warm." Then next it says: "While warm, pour frosting on." Is this a mistake in writing the recipe (to say what seems to be the same direction twice)?

kayzie2 May 31, 2007

This bread was so delicious my family devoured it in one evening! I am glad I found this receipe, it was easier to make than the past lemon bread receipes I have had and didn't seem so heavy, very light and not overwheming in sweetness. I did have to figure out at the end of the receipe if she had two frostings, as it says to put the lemon juice mixture over bread, THEN frost. I will use this receipe over and over again for sure.

1bzymom42 December 24, 2005

I loved the fact that you can just dump all the ingredients in a bowl and mix this bread up! No fuss, no muss. I added about 1 1/2 T. of bottled lemon juice to the batter (I only sort of measured) and I zested the lemon and mixed in the fresh zest, too. I saved the fresh lemon juice for the glaze. The aroma from the baking bread was wonderful. This bread is more like pound cake - I'll make it again.

Joy1996 June 16, 2005

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