Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I always make this with the lemon-sugar mixture to brush over the top. In my family, we all love lemony things, but if you don't like slightly sour foods, skip on the lemon-sugar mixture.

Ingredients Nutrition


  1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
  2. In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
  3. In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice.
  4. Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
  5. Fold in nuts.
  6. Spoon the batter into the prepared pan.
  7. Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
  8. If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
  9. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
  10. Wrap and store overnight before serving.


Most Helpful

I pretty much followed the recipe right on down when making this bread, although I did add a teaspoon of minced lemon zest when making the glaze, & we loved every bit of the lemony taste it gave! Absolutely wonderful bread & this lemon lover will be making it again, for sure! [Made & reviewed in Zaar Cookbook recipe tag]

Sydney Mike February 07, 2012

I used less sugar (1/2 cup). The bread was easy to do. In the direction you don't mention when to add the oil. So I added it in the #3 with the eggs and milk... I baked it for 53 minutes. The texture is great. The taste of lemon is great. I didn't use the nuts and also didn't do the glaze. Wonderful recipe. Thanks cellogirl2 :) Made for Bargain Basement tag game

Boomette February 06, 2012

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