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The Best Lemon Bread Recipe Ever

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Lemon bread, a tangy delicious sweet loaf recipe. An easy, moist sweet loaf glazed dessert, perf
Lemon bread, a tangy delicious sweet loaf recipe. An easy, moist sweet loaf glazed dessert, perf from www.pinterest.com

Description

This lemon bread recipe is a crowd-pleaser with its tangy and sweet flavor. It’s a perfect dessert or snack for any occasion. The bread is moist, fluffy, and bursting with lemon flavor.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 50-55 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon vanilla extract

Equipment

  • Loaf pan (9x5 inches)
  • Mixing bowls
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Zester
  • Juicer

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the sour cream, lemon juice, lemon zest, and vanilla extract to the wet mixture and mix until combined.
  6. Add the dry ingredients to the wet mixture and mix until combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Serve the lemon bread sliced and enjoy!

Notes

  • Make sure to measure the flour correctly to avoid a dense or dry bread.
  • You can use either fresh or bottled lemon juice, but fresh is recommended for a stronger lemon flavor.
  • To make the bread even more lemony, you can add a lemon glaze on top made with powdered sugar and lemon juice.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 220
  • Total fat: 10g
  • Saturated fat: 6g
  • Cholesterol: 60mg
  • Sodium: 190mg
  • Total Carbohydrates: 30g
  • Dietary fiber: 0g
  • Sugar: 19g
  • Protein: 3g

Recipe FAQ

Can I use lemon extract instead of lemon juice?

Yes, you can use lemon extract instead of lemon juice. Use 1 teaspoon of lemon extract for every 1 tablespoon of lemon juice.

Can I use Greek yogurt instead of sour cream?

Yes, you can use Greek yogurt instead of sour cream. It will give the bread a slightly tangier flavor.

Can I freeze the lemon bread?

Yes, you can freeze the lemon bread. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months.

Recipe Tips

  • Make sure to zest the lemons before juicing them.
  • For a stronger lemon flavor, you can add extra lemon zest to the batter.
  • If the top of the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.

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