Prep Time
15 Mins
Bake Time
1 Hour
Makes 1 (8-inch) loaf

How to Make It

Step 1

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 2

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.

Step 3

Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Step 4

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

Step 5

Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

Ratings & Reviews

Cake - Not a bread

January 25, 2016
This is a very basic yellow cake (not a bread) with lemon flavor. I was skeptical when I read the ingredients and directions, but gave it a try. Breads don't typical require electric mixers, it's a very delicate hand folding technique that ensures the bread is moist. This cake is initially moist but the moisture doesn't last and it dries out quickly unlike an actual "quick bread" that remains moist and soft for days. I won't make this again, as I have a yellow "basic" cake recipe that is much better.

April 13, 2016
Sounds like the pound cake ai make.....


November 18, 2015
I made this recipe several years ago and it was the best then and have not found another recipe since to even compare.  Absolutely delicious.

carmelita's Review

September 20, 2014
This was outstanding ! Very moist - I was surprised at how moist because I expected a pound cake texture. I added some lemon extract to both the batter and icing - I love the lemon flavor. This is definitely a keeper.

BarbinRI's Review

January 26, 2014

ejhr47's Review

July 14, 2013
Made this cake for a book club meeting - went over well. I personally thought it was the right amount of tart. Anyone try a muffin/cupcake variation? I'd like to make it a little more "grab n go". EDIT: Just tried making muffins out of this - 15 minutes for mini muffins worked perfectly!

Jenwalker32's Review

June 23, 2013
I would consider this to be a cake. I made it for a quick thank you gift for someone and also made one for our family. Not hard and I must say yummy! It is my go to for a quick sweet treat to serve for guest or to give away. Great in the summer with fresh strawberries.

Cactusflower's Review

September 06, 2012
I think this tastes wonderful as well. I did leave off the extra zest and sugar on top, partly because I did not have enough zest. I did use the glaze after poking holes in the top. However, I must have done something wrong because mine took less than 40 minutes to cook. I could smell it at 40 min. and checked it was becoming overdone. Therefore it was a tad on the dry side but I will make again and check after 35 min. I'm sure it will be moist without overcooking slightly. I can't wait to make it again. Thanks for a great recipe.

vivien55's Review

February 09, 2012
Really delicious and not overly rich. Best recipe of the type that I've found and I will make it again very soon.

csmith's Review

May 23, 2011
This is wonderful! Perfect bread taste and texture with a sweet and tangy glaze and it makes a beautiful presentation. I will be making this often!