Luscious Lemon Bread or Cake


As stated in previous lemon posts, I love lemon! No exception when it comes to bread. Some refer to it as cake, so either one! It is perfect for breakfast with a glass of tea, a quick afternoon snack, or even with some vanilla ice cream for dessert. The perfect balance between sweet and tart, this luscious lemon bread pushes through to one of my favorite desserts.

Delicious Rating: Any home cook can bake this bread. The recipe is clear and is an easy recipe to follow. It is a very moist cake. I added a tad too much batter in my bread pan but the top came out with nice crispy edges that I wouldn’t take back. The glaze adds more to the lemon taste but also finishes the sweetness quite nicely. I will definitely bake this bread again. It is delicious!


4.8 from 5 reviews
Luscious Lemon Bread or Cake
Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 2 Loaves
Serve warm with vanilla ice cream.
  • 2 sticks unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • ⅓ cup grated lemon zest from 6 lemons
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup fresh squeezed lemon juice
  • ¾ cup buttermilk
  • 1 tsp vanilla extract
  • For syrup:
  • ½ cup granulated sugar
  • ½ cup fresh squeezed lemon juice
  • For the glaze:
  • 2 cups confectioners sugar
  • 4 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 °F.
  2. Grease two 8inch bread pans.
  3. Cream the butter and 2 cups sugar in a bowl with an electric mixer until light and fluffy.
  4. Add eggs one at a time, mixing on medium speed in between.
  5. Add lemon zest.
  6. Sift together the four dry ingredients in separate bowl.
  7. In another bowl, combine ¼ cup lemon juice, buttermilk, and vanilla.
  8. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  9. Pour evenly in the two pans and bake for 45 minutes to 1 hour, until a toothpick comes out clean.
  10. Let cool in pan for 10 minutes then invert them onto a rack.
  11. To make the syrup combine two ingredients in a small saucepan and cook over low heat until sugar is dissolved.
  12. Spoon the syrup over the cakes when they are cooling on the rack.
  13. Prepare glaze by combing powdered sugar and lemon juice in a bowl and whisk until smooth.
  14. Drizzle over tops of bread.

I always like to gather all my ingredients together before cooking a recipe. It just makes it lot more easier, and I make sure I have everything!

Instead of bread loaves you can use the batter in a muffin tin and reduce the baking time to 22 minutes.




  1. Hi Raven,
    Just took a peak at the “Luscious Lemon Bread” recipe and really like the format. Easy to follow and best of all the pictures!
    I have a question: Where do you find the buttermilk in Mexican supermarkets? I’ve looked to no avail. I’ve tried making some at home 1 cup of milk to one Tbsp of vinegar but it doesn’t turn out like the real thing. Any suggestions?

    1. I can’t find buttermilk either, I use lemon juice in whole milk. Try 3/4 cup of milk and add 1/4 cup of lemon juice and let it set for about 5 minutes. It will thicken and curdle right up and works as a great substitute. When I baked these the other night I used three loaf pans instead of two so that they wouldn’t ‘overflow’.

      Let me know how they turn out!

  2. Well, I finally tried this recipe and it was absolutely delicious!!
    I made this twice in a space of 4 days and it yielded 6 loaves. It is easy, tasty, and goes superb with vanilla ice cream.

    Next time I find lemons I will try your lemon bar recipe.

    Thanks for making this one a keeper!

    1. I’m jealous! Lemons are rare here in Costa Rica too but this recipe and lemon bars are my go to lemon recipes when I find them! Glad you liked it Maritza!

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