BEST HOMEMADE LEMON BREAD

If you’ve ever craved the perfect lemony treat, then you’re in for a delightful surprise with this Best Homemade Lemon Bread recipe. After years of experimentation and countless trials, I’ve finally nailed the formula for a lemon bread that matches, if not surpasses, the renowned Starbucks version. This bread is rich with lemon flavor, moist, and irresistibly satisfying. So, if you’re a lemon lover, you’re definitely going to want to give this a try!

Why You’ll Love This Recipe

This lemon bread is the ultimate blend of tangy and sweet, with a moist texture that isn’t too heavy or greasy. It’s a one-bowl recipe that doesn’t require any fancy equipment, making it easy to whip up whenever the craving hits. Plus, you probably already have most of the ingredients in your pantry!

Kitchen Equipment You’ll Need

• 9×5 inch loaf pan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Pastry blender
• Pastry brush
• Wire rack

Ingredients

• 1 tablespoon grated lemon peel zest (from 1 lemon)
• 4 1/2 teaspoons lemon juice (about 1 medium lemon)
• 2 1/4 cups flour (270 grams)
• 1 1/2 teaspoons baking powder (7 1/2 grams)
• 3/4 teaspoon salt (4 grams)
• 1 1/4 cups + 2 tablespoons sugar (276 grams)
• 3/4 cup butter, softened (170 grams)
• 3 large eggs
• 3/4 cup milk (I used 2%) (177 ml)

Step-by-Step Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and 1 1/4 cups of sugar. Add the softened butter and use a pastry blender to mix until the mixture resembles coarse crumbs. Stir in the lemon peel.
3. In a small bowl, lightly beat the eggs with a fork, then add the milk and mix until combined. Pour this mixture into the flour mixture and stir just until the flour is moistened.
4. Pour the batter into the prepared loaf pan. Bake for 1 to 1 1/4 hours, or until a toothpick inserted into the center comes out clean.
5. Let the bread cool in the pan, then move it to a wire rack to cool completely.
6. In a small pot, combine 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar. Heat over medium, stirring constantly, until the mixture thickens. Use a pastry brush to apply the syrup over the top of the bread. Enjoy!

Tips for Success

• Ensure your butter is softened for easier mixing and a smoother batter.
• Don’t overmix the batter to keep the bread tender.
• Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Additional Tips and Variations

• For an extra lemony punch, add a teaspoon of lemon extract to the batter.
• Consider adding poppy seeds for a delightful texture and flavor twist.

Nutritional Highlights (Per Serving)

While the exact nutritional values may vary, this lemon bread is a delicious treat to enjoy in moderation. It’s a great source of vitamin C from the lemon and a delightful indulgence for any lemon lover.

Frequently Asked Questions (FAQ)

Can I use a different type of flour? Yes, you can try using cake flour for a lighter texture, but all-purpose flour works well as is.

How should I store the lemon bread? Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze the lemon bread? Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Best Homemade Lemon Bread is a true labor of love and a testament to the power of persistence in the kitchen. It’s a delightful treat that’s perfect for breakfast, brunch, or an afternoon snack. I invite you to give it a try and share your experience in the comments below. Happy baking!