Please note that this post contains affiliate links. As an Amazon Associate and Rewards Style influencer we earn from qualifying purchases and any sales made through such links will reward us a small commission – at no extra cost for you.
Lemon bread is one of our favorite treats, but it’s something we usually buy and haven’t tried baking it before. Until now that it is! Today we are sharing a recipe for easy homemade lemon bread – so delicious.
If you’re anything like us right now, then you’ve likely been baking up a storm. We’re trying new recipes that have been on our list for awhile and just haven’t really had the time to do before. My day job is in travel, so needless to say things have been a little crazy the past few weeks with trips being cancelled or postponed. It would be so easy to get stressed about what is happening, but these are things that are out of our control unfortunately. I’ve moved to working from home full time, which I have to say I have really embraced. Daily video chats with my coworkers certainly helps, as well as morning walks.
But baking has also been a huge stress reliever! I’ve had a couple of misses, which is okay, but this easy homemade lemon bread recipe is a winner. This is a recipe from Joanna Gaines‘s first cookbook, Magnolia Table. I actually received this as a gift from mom a while ago and am sad to say this is the first recipe I have tried out of the book. It’s also supposed to be a lemon poppy seed bread, but under the circumstances I had no poppy seeds haha. Desperate times y’all!
Easy Homemade Lemon Bread
- Vegetable Oil Spray or Crisco
- 2 1/2 cups all-purpose flour
- 1 tbsp poppy seeds (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 2/3 cups sugar
- 2/3 cup milk I used 2%
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsps grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 1/2 cups powdered sugar
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice, or as needed
- 1 tbsp water
Pre-heat oven to 350 degrees. Spray a 9x5 loaf pan with the vegetable oil making sure to cover the sides and bottom well.
Whisk together the flour, poppy seeds (if you're using them), baking powder, baking soda, and salt all in a medium sized bowl.
Then in a large bowl, mix together the sugar, milk, eggs, oil, lemon zest, lemon juice and vanilla until well blended.
You will then add the dry ingredients into the liquid ingredients and stir until combined, but don't over mix.
Scrape the batter into the prepared loaf pan and bake for about an hour, or until a toothpick comes out clean. Let the pan cool for 10-15 minutes, then remove from pan to completely cool.
For the lemon frosting, sift the powdered sugar into a medium bowl, then add the lemon zest and stir. Mix in 1 tbsp of water, as well as the lemon juice in order to make it a pourable icing.
Pour the frosting over the loaf, either when it is still a little warm or at room temperature.
It honestly was so easy to make and we’ve been enjoying it for breakfast with some coffee, or a late night treat. Joanna has a new recipe book coming out next week, Magnolia table Volume 2, and can’t wait to get my hands on that one to try some more recipes. I might gain a million pounds in the meantime, but it’s worth it!
Do y’all have any favorite recipes you’ve been baking over the last couple of weeks? We’d love to hear them!
Don’t forget to Pin this to your favorite Pinterest board!