When life gives you lemons, you must make this old fashioned lemon bread. It’s just so good! I go through lots of baking phases, but I can never get sick of a good quick-bread like this. This lemon bread is made with a super simple batter, then it’s doused in a two-ingredient syrup to really amp up that lemon flavor. You’ll be excited to get out of bed in the morning to enjoy a slice of this bread for breakfast! Preheat your oven to 350℉ (175℃). While it’s heating up, grease and flour an 8 x 4-inch baking pan. If you don’t have a pan that size, a 9 x 5-inch pan works too. Just keep an eye on the baking time, as the bread may cook a bit faster. In a large bowl, stir together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. In a medium bowl, beat together 2 large eggs, ⅔ cup of evaporated milk, 1 cup of granulated sugar, ⅓ cup of vegetable oil, and 1½ teaspoons of lemon zest. Gradually add the flour mixture to the egg mixture, stirring until just combined. Be careful not to overmix—stop as soon as the flour is incorporated to keep the bread light and tender. Tip: Overmixing can develop too much gluten, which can make the bread tough. Stir just until you don’t see any dry flour. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 55 to 60 minutes. The bread is done when a wooden skewer inserted into the center comes out clean. Tip: If the top of the bread starts browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking. While the bread is baking, combine ⅓ cup of granulated sugar and ¼ cup of freshly squeezed lemon juice in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture thickens slightly into a light syrup. Once the bread is out of the oven and still warm, poke several holes all over the top using a wooden skewer, going all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread, letting it soak in completely. Tip: Poking holes in the bread helps the syrup penetrate deeply, making the bread moist and packed with lemon flavor.
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