For an extra burst of lemon flavor, you can add a tablespoon of lemon extract to the batter. To prevent the walnuts from sinking to the bottom of the cakes, toss them with a tablespoon of flour before folding them into the batter. The baked loaves can be stored at room temperature, tightly wrapped, for up to 3 days, or frozen for up to 2 months.
Easter Lemon Bread
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING20 People
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VIEWS79
A classic lemon pound cake, brightened with lemon zest and juice, and studded with crunchy walnuts. This recipe yields a moist, tender crumb and a tangy-sweet glaze that will have everyone asking for a second slice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol50 mg
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Fiber1 g
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Protein5 g
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Saturated Fat4 g
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Sodium334 mg
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Sugar31 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (Prep time: 2 minutes)
03 Step
Recipe View In a large bowl, using an electric mixer, cream together the softened butter and 2 1/2 cups of sugar until light and fluffy. This should take about 3-5 minutes. (Prep time: 5 minutes)
04 Step
Recipe View Add the eggs one at a time, beating well after each addition. Beat in the almond extract with the last egg. (Prep time: 3 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (Prep time: 5 minutes)
06 Step
Recipe View Fold in the lemon zest and chopped walnuts. (Prep time: 2 minutes)
07 Step
Recipe View Pour the batter evenly into the prepared loaf pans. (Prep time: 1 minute)
08 Step
Recipe View Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 60-70 minutes)
09 Step
Recipe View While the cakes are baking, prepare the lemon glaze: In a small bowl, whisk together the lemon juice and 1/2 cup sugar until the sugar is completely dissolved. (Prep time: 3 minutes)
10 Step
Recipe View Once the cakes are done, let them cool in the pans for 10 minutes. Then, gently poke holes all over the tops of the cakes with a skewer or toothpick. Pour the lemon glaze evenly over the hot cakes, allowing it to soak in. (Prep time: 2 minutes)
11 Step
Recipe View Let the cakes cool completely in the pans before removing and slicing. (Cool time: 60 minutes)
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Enoch Kirlin
Mar 31, 2025The glaze is what makes this bread so special. It's so tangy and delicious.
Guy Donnelly
Oct 20, 2024This bread is amazing! The lemon flavor is perfect, and the walnuts add a nice crunch.
Brent Keebler
Oct 4, 2024Easy to follow recipe and the bread came out perfect. I will definitely make this again.
Lyda Donnelly
Sep 21, 2024I made this for Easter, and it was a huge hit. Everyone loved it!