Lemon Bread

Mini lemon quick bread loaves

Happy Friday!

It’s supposed to be 50 degrees today, here in our neck of the woods!!!

Sadly, good ole’ Mother Nature is just teasing us.

Tomorrow it will be back in the ’30s.

But even though winter is far from over I have a little ‘spring’ in my step, thanks to a new recipe I found in one of my old cookbooks.

For those of you who have been following along for a while, you know how much I LOVE lemons!

There’s just something about those bright-yellow orbs that can add a bit of sunshine to even the gloomiest of winter days!

I LOVE to squeeze some in water, and my afternoon tea.  Drizzle it over broiled fish, or add it to many savory dishes.

And don’t even get me started on all those sweet treats I adore!  They simply wouldn’t be so scrumptiously delicious, if not for that bit of tartness that only lemon can provide.

But I have to tell you my latest lemon obsession has a little something to do with this moist and oh so YUMMY Lemon Bread!

The recipe came from an old Dayton’s cookbook I picked up at a yard sale.

Old department stores like Dayton’s use to have quaint little coffee shops on the main floor where you could take a break from shopping and enjoy one of their homemade baked goods.

Like this soft-moist-buttery bread, with just a hint of lemon.

And let’s not forget the sweet lemon glaze that you pour over the bread loaves the moment they come out of the oven.

Puffy Lux

The glaze gets all soaked up in the warm bread and makes it SUPER moist and even more lemony. But not overly lemony.

I think it’s just right!

But of course, I would!

I also love that this recipe makes 2 mini loaves. They are perfect for Sunday brunch or a grab and go breakfast or you can do like I do and make a few batches and freeze them for whenever you want a snack with your coffee or company drops by.

Here’s the recipe!


Lemon Bread

A SUPER moist breaded topped with a sweet lemony glaze.

Course Breakfast
Cuisine American
Keyword bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 loaves



  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tbsp lemon zest
  • 3/4 cup milk


  • 1/4 cup white sugar
  • 3 tbsp lemon juice


  1. Preheat oven to 350.

    In a medium bowl, combine flour, baking powder, and salt.

    In a large mixing bowl, beat together sugar and butter until light and fluffy.

    Add eggs, one at a time, until incorporated.

    Add milk alternately with flour mixture.

    Stir in lemon zest.

    Pour batter into two greased 4x8x2 bread pans.

    Bake for 45 minutes or until a toothpick inserted comes out clean.

    Meanwhile, in a small saucepan, combine sugar and lemon juice for glaze. Warm over low heat until sugar is dissolved.

    Remove bread from oven and immediately spoon glaze over top.

    Let loaves cool completely before removing from pans.

What is your favorite way to use lemons?  Clean, cook, bake- squeeze it into your a tea, or all of the above?



Don’t forget to pin and have an amazing weekend, ya’ all!

I’ll be linking up to these amazing parties, so stop on over and be inspired!

Rooted in Thyme

The Charm of Home

Superhero Link party

Pierced Past Times

What to do Weekends

I should be mopping the floor
The Dedicated House
Dwelling the Heart of  your Home
Lou Lou Girls
My Uncommon Slice of Suburbia
Show and TellInspire me Monday’s
Motivational Monday
Project Inspired
Between Naps on the Porch
Something to talk about

A Stroll Thru Life

Inspiring Grace
Jann Olson

Katherine’s Corner


Blessings and hugs,






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4 thoughts on “Lemon Bread (Mini Loaves)”

  1. My grannie used to make a bread a lot like this. Our weather in Montana has been variable this week as well – might be a good weekend to try this! I’m visiting from the Recipe Sharing party at Ducks ‘N a Row – yumming this!

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