If you love lemon flavor and quick bread, then this lemon bread recipe is one that you’ll cherish. It is moist with a delicate crumb texture that is somewhat like a pound cake, but not as dense that is full of lemony flavor. In this post, I will show you how simple this lemon loaf is to bake as well as a few tips that can help give you the best results.
Why You’ll Love This Quick Bread
To begin with, ease of preparation is one reason that you will be pleased with this bread. This recipe uses canola oil instead of butter, a margarine or shortening that speeds up creaming and serves as a healthier alternative.
This lemon cake also is perfect to make ahead and freeze for later. You can slice it as thin or as thick as you like and store in the freezer and take out slices when needed. In fact, I keep mine in a plastic storage dish without individually wrapping and it comes out great.
This lemony loaf is delicious when you’re craving something sweet with breakfast or a snack with a cup of coffee.
This lemon cake is wonderful when you’re hungry for cake but want to avoid the extra calories of one with icing.
Baking Tips That Can Make a Difference for Your Bread
Use your measuring spoons instead of reaching for a teaspoon or tablespoon and level the amounts. Being precise is especially important when measuring baking powder or baking soda because too much or not enough of either can ruin your efforts.
Turn your loaf pan upside down and trace the size for the amount of the wax paper for this recipe.
Tapping the filled loaf pan on the sides or giving it a gentle shake helps get rid of the large air bubbles and fill in the nooks and crannies of the bread more.
Fresh lemons have the most flavor. However, you may not always have them on hand. Substitute reconstituted lemon juice and lemon extract works out fine.
I hope that you’ll want to give this lemon bread a try at your home soon and share this recipe with your family and friends. I think that once you taste it, then it will become a favorite in your recipe collection. You also may want to try my lemon layer cake recipe.
Lemon Bread Recipe
6 tablespoons of canola oil
3/4 cup of sugar
2 large eggs
1 ½ cups of flour
1 teaspoon of baking powder, leveled
1 teaspoon of salt
½ cups of milk
3 tablespoons of lemon juice
2 teaspoons of grated lemon peel or 1 teaspoons of lemon extract
Cream the oil with the sugar until light and mixed thoroughly in a large mixing bowl.
Beat the eggs in next, one at a time.
Now add the lemon juice and lemon peel or lemon extract and combine with your electric mixer.
Sift the flour, baking powder and salt together.
Slowly add the dry ingredients (divide into three times) into the creamed ingredients, alternating with the milk until all the ingredients are incorporated.
Grease an 8 x4″ loaf pan. Now line that pan with wax paper and grease it as well before pouring in the batter.
Hit the sides of the pan a few times or gently shake it back and forth to help the batter distribute more evenly.
Bake in a 350-degree oven for about one hour or until testing with a toothpick, slender knife or cake tester to see if anything sticks will determine doneness.
Allow to cool in the pan for about five minutes before attempting to remove.
ENJOY!
This lemon bread recipe is moist with a delicate crumb texture that is somewhat like a pound cake, but not as dense that is full of lemony flavor.
Course:
bread, Breakfast, Snack
Cuisine:
American
Keyword:
easy lemon bread, lemon bread, lemon bread recipe, lemon cake pie recipe, lemon loaf, lemon quick bread, moist lemon bread
:
-
6
tablespoons
of canola oil -
3/4
cup
of sugar -
2
large eggs -
1 ½
cups
of flour -
1
teaspoon
of baking powder
leveled -
1
teaspoon
of salt -
½
cups
of milk -
3
tablespoons
of lemon juice -
2
teaspoons
of grated lemon peel or 1 teaspoons of lemon extract
-
Cream the oil with the sugar until light and mixed thoroughly in a large mixing bowl.
-
Beat the eggs in next, one at a time.
-
Now add the lemon juice and lemon peel or lemon extract and combine with your electric mixer.
-
Sift the flour, baking powder and salt together.
-
Slowly add the dry ingredients (divide into three times) into the creamed ingredients, alternating with the milk until all the ingredients are incorporated.
-
Grease an 8 x4″ loaf pan. Now line that pan with wax paper and grease it as well before pouring in the batter.
-
Hit the sides of the pan a few times or gently shake it back and forth to help the batter distribute more evenly.
-
Bake in a 350-degree oven for about one hour or until testing with a toothpick, slender knife or cake tester to see if anything sticks will determine doneness.
-
Allow to cool in the pan for about five minutes before attempting to remove.
-
ENJOY!
