Lemon Bread

Recently I went into a huge lemon curd making frenzy after a neighbor gave me loads of Meyer lemons from her tree.  Afterwards, I realized that my options for consuming thus lemon curd were fairly limited.  Yes, eating it directly off a spoon is a totally reasonable option, but with the amount of lemon curd I made, I needed additional options.  What’s the perfect accompaniment for lemon curd?  My answer was more lemon… specifically Lemon Bread (cake).  On its own, this lemon bread probably won’t garner “oh my god this is the most amazing thing I’ve ever eaten” praise, but it’s a perfect partner to lemon curd.  It’s a tender and moist cake, yet dense enough to stand up to a heavy slather of lemon curd on top.  Plus, it’s easy to whip together.  I left the lemon glaze off  to make room for every little bit of lemon curd (and to make sure things wouldn’t get too sweet).


Lemon Bread

Makes one 8 1/2″ x 4 1/2″ loaf
(from Fine Cooking)



1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) buttermilk (I used reconstituted dried buttermilk powder) or yogurt
1 teaspoon grated lemon rind
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons (3 ounces) butter, softened
1 cup (7 ounces) sugar
2 large eggs


(I didn’t make this because I topped my bread with lemon curd)
1/4 cup (2 ounces) fresh lemon juice
1/2 cup (3 1/2 ounces) sugar



  1. Preheat the oven to 350°F.
  2. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.  I used baking spray with flour and my cake came out of the pan easily.
  3. In a small bowl, whisk together the buttermilk (or yogurt), lemon juice, and lemon rind, and set aside.
  4. In a medium sized bowl, stir together the flour, baking powder, and salt, and set aside.
  5. In the bowl of a mixer, beat the butter and sugar until well combined.  It will look a bit crumbly.
  6. Add the eggs one at a time, beating well after each addition.
  7. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture.
  8. Pour the batter into the pan, and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. [NOTE: since I didn’t make the glaze, I stopped at this step.]
  9. While the bread is baking, whisk together the glaze ingredients (1/4 cup lemon juice and 1/2 cup sugar) to dissolve the sugar.
  10. Remove the bread from the oven, and poke it all over with a cake tester, skewer, ice pick, or other long, thin tool.
  11. While the loaf is hot, drizzle it gradually with the glaze, stopping periodically to allow it to soak in. Set it aside, and let it cool in the pan for 10 to 15 minutes.
  12. Remove the bread from the pan, and allow it to cool completely before slicing.

Note: The bread can be stored in an air tight container on the counter for up to 5  or frozen for up to 3 months.

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