Lemon Bread

Poke holes in this delicate quick bread to soak up the lemon glaze after baking. For best results, plan ahead to allow your loaf to set for several hours before slicing.




1 loaf




  • ½ cup (1 stick) Challenge Unsalted Butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup milk
  • 1 Tablespoon fresh lemon juice
  • 1½ Tablespoons fresh lemon zest
  • ½ cup walnuts, chopped
  • 5 Tablespoons sugar
  • 5 Tablespoons fresh lemon juice


  • 1

    Preheat oven to 350⁰F. Line 8½ x 4½-inch loaf pan with parchment paper to cover the bottom and extend above the sides by 2 to 3-inches. Butter the short ends of the pan.

  • 2

    Cream together butter and sugar with an electric mixer.

  • 3

    Blend in eggs.

  • 4

    Combine flour, baking soda and salt. Add dry ingredients to butter mixture, alternating with addition of milk. Mix until batter is smooth.

  • 5

    Blend in lemon juice and zest. Stir in chopped nuts.

  • 6

    Transfer batter to prepared pan. Bake 50 minutes or until top is golden brown and center tests done.

  • 7

    Prepare glaze by whisking together sugar and lemon juice until sugar is dissolved.

  • 8

    Leave bread in pan. Poke holes deep into warm loaf at approximately ½-inch intervals with a wooden skewer. Drizzle glaze slowly over top of warm bread allowing it to soak in.

  • 9

    Let bread cool in the pan. Run a knife blade around the ends of the loaf and lift the loaf out of the pan using the extended edges of the parchment. Wrap the loaf in foil and allow the bread to set for several hours before slicing.


  • !

    It is important to let the bread sit for several hours or overnight if you want it to slice without breaking.

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