Iced (or not) Lemon Bread

Scroll down for an 2024 updated version of this.

This version similar to the lemon loaf sold at Starbucks. It’s guaranteed to be the first thing to disappear at a potluck.

1-1/2 C flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 large eggs
1 C sugar
2 T butter, softened
1 t vanilla
1 t lemon extract
1/3 C fresh lemon juice (you can also use frozen)
1/2 C oil (vegetable or coconut)
Optional: 1/2 C poppy seeds

Preheat oven to 350 F.

Combine flour, baking soda, baking powder, and salt in a large bowl. In a medium bowl, blend together the eggs, sugar, butter, vanilla, lemon extract, and lemon juice. Add the wet ingredients to the dry and mix well, then add the oil and stir again. Add the poppy seeds, if using.

Pour the batter into a greased 5 x 9-inch loaf pan and bake for 45 minutes, or until a tester poked in the middle comes out clean. Allow to cool and then remove from pan. Frost the top.

Lemon Frosting

1 heaping C powdered sugar
2 T milk
1/2 t lemon extract
1 t grated lemon peel (optional)

Combine ingredients in a small bowl and blend well. Spread over top of bread and let set before serving.

Lemon-Poppyseed Cake Version

A Meps original…
I made a few modifications to the recipe out of necessity. It’s delicious as an afternoon treat with tea or coffee.

1-1/2 C flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 large eggs
1 C sugar
1 stick of butter, softened
1 t vanilla
2 t lemongrass powder
1/3 C fresh lemon juice (you can use frozen, but then you won’t have the lemon rind)
Grated rind of one lemon
1/4 C poppy seeds

Preheat oven to 350 F.

Combine flour, baking soda, baking powder, lemongrass powder, poppy seeds, and salt in a large bowl. In a medium bowl, cream the eggs, sugar, butter, vanilla, lemon rind, and lemon juice. Add the wet ingredients to the dry and mix well.

Pour the batter into a greased and floured 8×8-inch pan and bake for 35-40 minutes, or until the top is lightly browned and a tester poked in the middle comes out clean. Allow to cool and cut into squares for serving.

For extra fanciness, serve with a dollop of lemon curd.