Lemon Quick Bread
Quick Breads
Bright, zesty lemon bread with a tangy lemon glaze. Bursting with fresh lemon flavour.
Prep Time
15 min
Bake Time
50 min
Servings
10
Calories
240
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet Ingredients
Combine melted butter, sugar, eggs, and vanilla in a large bowl.
- 3
Add Dry Ingredients
Add flour, baking soda, and salt. Fold gently until just combined — do not overmix.
- 4
Bake
Pour batter into prepared pan. Bake 50–55 minutes until a toothpick comes out clean.
- 5
Cool
Cool in pan 10 minutes, then turn out onto a wire rack.
Baker's Notes
“The number one rule of quick breads: do not overmix. A few lumps in the batter are perfectly fine — overmixing develops gluten and makes the bread tough.”
— Baker Thomas Moreau
Nutrition Facts
240
cal
5g
Protein
2g
Fat
30g
Carbs
4g
Fiber
260mg
Sodium
Tips & Tricks
- •Do not overmix — a few lumps in the batter are perfectly fine.
- •A crack on top is normal and desirable — it means the bread rose well.
- •Quick breads often taste even better the next day as flavours meld.
Reviews (3)
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
