Dairy Farmers of Canada

Lemon Bread

This recipe is taken from the 1983 Milk Calendar. Breakfast or snacks don't have to cost much in time or money with this versatile, tangy quickbread.

  • Prep: 15 min
  • Cooking: 1 h
Yields 2 loaves
lemon bread

Ingredients

  • 1 cup (250 mL) butter softened
  • 1 cup (250 mL) sugar
  • 3 eggs separated
  • Grated rind of a lemon
  • 3 cups (750 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) chopped nuts (walnuts, pecans or hazelnuts)
  • Topping
  • 2 tbsp (30 mL) butter softened
  • 1 1/4 cups (310 mL) icing sugar
  • 3 tbsp (45 mL) lemon juice
  • 1 1/2 tsp (7 mL) grated lemon rind
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Preheat oven to 350 °F (180°C); butter and flour two 8 x 4 in (20 x 10 cm) loaf pans.

Cream butter and sugar until light and fluffy; beat in egg yolks and lemon rind. Stir together flour, baking powder and salt; add to butter mixture alternately with milk. Beat egg whites until stiff but not dry; fold into bread mixture along with nuts.

Pour into two loaf pans; bake for 1 hour or until done.

Combine topping ingredients and drizzle over cooled loaves.

Tips

1 loaf = 12 slices1 serving = 1 slice

Learn more about

Nutritional information

Per serving
Energy: 232 Calories
Protein: 4 g
Carbohydrate: 27 g
Fat: 13 g
Fibre: 0.8 g
Sodium: 35 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 45 mg
Folate: 17 %
Riboflavin: 9 %
Selenium: 16 %
Thiamin: 11 %