Super Lemony Quick Bread Recipes

SUPER MOIST LEMON LOAF

SUPER MOIST LEMON LOAF image

A moist and delicious lemon loaf recipe that is an easy quick bread recipe full of intense lemon flavor.

Provided by Eats By The Beach

Number Of Ingredients 17

Ingredients

1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
1 cup full fat lemon flavored Greek Yogurt
4 large eggs
1 cup sugar
2 tablespoons grated lemon zest
⅓ cup lemon juice
2 tablespoons lemon extract
2 teaspoons vanilla extract
Juice of 1 lemon
3 tablespoons powdered sugar
1 cup powdered sugar
4 tablespoons lemon juice
2 tablespoons heavy cream

Steps:

Preheat the oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice, lemon and vanilla extracts until smooth and creamy.
Stir in the dry ingredients until just combined. Do not over mix.
Pour the batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven. Let cool in the pan for 10 minutes.
Meanwhile, stir together the juice of 1 lemon and the powdered sugar.
After 10 minutes, carefully invert the loaf onto a cooling rack.
Brush the lemon simple syrup onto the warm loaf. Repeat until the syrup is gone.
Allow the loaf to cool completely.
In a small bowl, combine the powdered sugar, lemon juice and heavy cream until smooth. Pour over the cooled loaf.
Allow the glaze to dry for at least one hour before cutting into slices.

Nutrition Facts : ServingSize Serves 8

LEMON BREAD

Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

BEST LEMON ZUCCHINI BREAD

Best Lemon Zucchini Bread image

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Provided by Littldot

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g

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