Our Lemon Bread is about to become your new go-to for a citrusy treat that’s equally amazing as a busy morning breakfast as it is for a simple snack or dessert! This zesty, moist loaf is bursting with fresh lemon flavor and comes together in a snap—just toss everything into a blender, bake, and voilà — it’s ready to be devoured!
Table of Contents
What is Lemon Blender Bread?
Our lemon blender bread is the ultimate citrusy treat that’s as easy to make as it is delicious! This loaf is bursting with tangy lemon flavor, perfectly moist, and topped with a sweet, zesty glaze. The secret to its simplicity? Everything gets tossed into a blender, making prep a breeze and cleanup even easier. This delightful bread is the epitome of convenience without sacrificing any of the bright, mouthwatering flavor!
At the heart of this recipe is a whole seedless lemon, quartered and seeded, ensuring every slice of bread is infused with natural lemony goodness. When blended with room-temperature eggs, rich olive oil, and creamy sour cream, you get a batter that’s smooth, luscious, and ready to rise to perfection. Granulated sugar adds just the right amount of sweetness to balance the lemon’s tartness, while a splash of vanilla extract enhances the overall flavor profile, giving it that warm, inviting aroma that fills your kitchen as it bakes.
If you’re a fan of lemon you’re going to want to run — not walk! — to your kitchen and bake up this sweet treat immediately!
Ingredients You Need
Lemon Bread
- Whole Seedless Lemon – This fresh lemon adds a burst of tangy, citrusy flavor and aroma to our lemon bread, making each bite feel like a sunny day! We quarter and seed it and use the whole lemon to infuse the maximum amount of flavor into the bread.
- Eggs – Room-temperature eggs blend smoothly into the batter, giving the bread that perfect, fluffy texture that makes this bread so crave-worthy.
- Olive Oil – Olive oil keeps the bread super moist and adds a rich, subtle flavor that complements the zesty lemon perfectly.
- Granulated Sugar – This sweetens the bread just right, balancing out the tartness of the lemon.
- Sour Cream – Sour cream adds a touch of creaminess and extra moisture, ensuring our lemon bread stays tender and melt-in-your-mouth delicious!
- Vanilla Extract – A splash of vanilla extract enhances the lemon flavor and adds a warm, inviting aroma.
- All-Purpose Flour – This is the foundation of the bread — it gives it structure and a soft, cakey texture.
- Baking Powder – This leavening agent makes sure our lemon bread rises beautifully, resulting in a light and airy loaf.
- Sea Salt – Just a pinch of sea salt heightens all the flavors, making each ingredient shine.
Lemon Glaze
- Confectioners’ Sugar – This fine sugar creates a silky smooth, sweet glaze.
- Lemon Juice – Freshly squeezed lemon juice in the glaze adds an extra punch of tartness, making every slice of lemon bread irresistibly tangy and delicious!
How to Whip Up this Easy Lemon Bread Recipe
- Blend. Add the quartered and seeded lemon, eggs, olive oil, sugar, sour cream, and vanilla extract to a blender and blend until smooth before adding the dry ingredients and pulsing until combined.
- Bake. Transfer the batter to a loaf pan that has been greased and floured or lined with
parchment paper before baking until the loaf is golden brown and passes the toothpick test. - Cool. Place the cake on the counter to cool briefly before removing it from the pan and placing it on a wire rack to cool to room temperature.
- Glaze. Add the powdered sugar and lemon juice to a small bowl and stir until completely combined and no lumps remain. Drizzle the glaze generously over top of the cake once it has cooled.
Variations
- Fruit – Fold fruits like blueberries, raspberries, or diced strawberries into the batter.
- Poppy seeds – Sprinkle in some poppy seeds for a bit of crunch and to add visual interest to the bread!
- Coconut – For a tropical twist, toss in some shredded coconut!
- Nutty flavor – Replace some or all of the almond extract with vanilla extract or fold in some crushed nuts.
- Fresh herbs – Add some fresh thyme or basil for a bit of herbaceous flavor.
- Spices – Use some ground ginger, cinnamon, or cloves to add warm flavor to the bread.
- Chocolate – There’s almost never a time that we’re not in favor of adding chocolate to a sweet dish! Toss in some chocolate chips for sweetness and gooey decadence.
Can I Store Leftovers?
The best place to store lemon bread is in a cool, dry place where it will stay fresh for up to 3 days at room temperature. But there are other options, too!
The countertop is ideal for storing homemade breads so that they retain their moisture. But, you can keep it stored safely in the fridge for up to 1 week.
Freeze lemon bread for up to 3 months — be sure to wrap it tightly in plastic wrap and then in foil for maximum freshness.
More Super Simple Bread Recipes
Searching for more easy, sweet breads? We have plenty of mouthwatering recipes for you to check out!
S’mores Cinnamon Roll Monkey Bread
Copycat Starbucks Lemon Loaf Recipe
Easy Blender Lemon Bread Recipe
Ingredients
For the Cake:
- 1 whole seedless lemon washed, quartered, and seeds removed
- 4 eggs at room temperature
- 3/4 cup olive oil
- 1 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
Lemon Glaze:
- 1 cup confectioners’ sugar
- 1-2 Tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan, or line it with parchment paper for easy removal.
- In a blender, combine the whole seedless lemon (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Process the mixture until smooth, being careful not to over-blend.1 whole seedless lemon, 4 eggs, 3/4 cup olive oil, 1 1/4 cup granulated sugar, 1/4 cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients (flour, baking powder, sea salt) to the blender. Pulse just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix.2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon sea salt
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- For the glaze, combine the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake.1 cup confectioners’ sugar, 1-2 Tablespoons lemon juice
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought this recipe looked like one my family would enjoy. I made it and would rename it magic lemon bread, it disappeared so fast and I am getting ready to make another. Family absolutely loves it.
We’re so happy to hear this, Sheila! Thank you for trying it out. 😊
Xo,
Alia & Radwa
Lovely moist cake that leaves a bitter aftertaste. Will definitely forgo the “whole lemon” in the future.
Thank you for the feedback, Alisa! We’d love to know how it turn out if you give it another try.
Xo,
Alia & Radwa
I just made this load. Incredibly easy delicious!
We’re so glad you enjoyed it, Meg! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
Hi!!
Do you think is possible to include the short video with the recipe link?
Just because for me is better or easier se the short video at the time I am preparing the recipe.
Love all your recipes!!!!!
Sorry for my English. I am from Puerto Rico and my first language is Spanish.
Thanks!!
Hi Lillian,
We don’t always have a video available but try to include it in the recipe card when we do! We’re so happy to have you here and are glad you enjoy the recipes! 😊
Xo,
Alia & Radwa
Wonderful, Used a half lemon yogurt w the sour cream. Then some lemon extract with the powder sugar. Will deff make again. ♥️
Thank you, Lisa! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
For some reason mine is a little on the dry side. I did have to bake it 5 minutes longer because the toothpick still had some batter at 55 minutes. Any suggestions?
We’re sorry to hear this, Edgar! Were there just a few crumbs on the toothpick? If so, you can pull it out of the oven sooner!
Xo,
Alia & Radwa
This looks delicious! Can I replace the flour with gf flour?
We haven’t tested it but it should work! We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
I just made this and it came out great! Only gave it 3 stars because I adjusted it as I was a little worried based on the comments about the bitter taste which I only saw after I had already blended my whole lemon. I ended up reducing the amount of baking powder to 1 tsp as 3 sounded excessive and might have been a factor in the bitter taste other bakers experienced. I didn’t make the glaze this time but will try it next time, probably reducing the amount of icing sugar.
Thank you for the feedback, Leah! We’re glad it turned out well for you. 😊
Xo,
Alia & Radwa
Not fair to give only 3 stars when you didn’t follow the recipe!
Loved it, thank you. it came out very moist and flavoursome.
We’re so glad! Thank you for trying it out and taking the time to leave a review, Marie!
Xo,
Alia & Radwa
very excited to try the lemon bread I make fresh lemonade all the time and it only needs one lemon wonderful. my mother would have loved to have known this recipe we had lemon trees growing up my twin sister and I would sell lemonade and our lemonade stand. thank you for sharing excited to get to know the site God bless
We hope you enjoy it, Laura! We’d love to know how it turns out for you. 😊
Xo,
Alia & Radwa
It was very delicious especially with the lemon drizzle.
Thank you, Jess! 😊
Xo,
Alia & Radwa
The cake is amazing! Ever since I travelled to England I wanted to learn how to make a lemon cake, and this one is so simple and so tasty! I see that some people experienced a bitter taste, but I am pretty sure it is up to lemon – I used lemons that I grow (I’ve got a lemon plant in my garden), and there is no bitter taste at all, the taste is excellent! Try with carefully selected lemons and the cake will be great!
Thank you for the feedback, Marija! We’re so glad you enjoyed it! 😊
Xo,
Alia & Radwa
Yuk. Take the pith out.
How can i make this without eggs or sour cream ( or nuts ) ?
Hi Jaclyn! We haven’t tested it and can’t guarantee your results but you can try using flax eggs or chia eggs and buttermilk. We’d love to know how it goes if you do give it a try!
Xo,
Alia & Radwa
could you please just put the receipe at the beginning of your post instead of wasting our time scolling an scrolling to find what we are looking for..it is exhausting.
You can always click the “jump to recipe” button at the top of any page to skip the rest of the post!
Xo,
Alia & Radwa
Can this be made with the juice and zest from the lemon rather than the entire lemon. This would exclude the bitter pith. Just wondering.
Hi Elaine! It should work that way. The lemon flavor just won’t be quite as strong. 😊 We hope you enjoy!
Xo,
Alia & Radwa
Absolutely amazing, very easy to make!
Thank you, Gabriella! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
It baked up beautifully and looks wonderful, but everyone in my family – without any promoting – had the same comment after eating some – it’s bitter. The initial taste is lemon but the lasting taste is bitter. I won’t be making it again.
We’re sorry to hear this, Jennie! If your lemon had a lot of white pith this could make it bitter. We do appreciate you taking the time to leave your feedback and hope you give some of our other recipes a shot!
Xo,
Alia & Radwa
I totally agree the bitter is is aweful. Should have been told to use the rind and juice only. Wasted ingredients and time.
I came across this recipe on my instagram suggestion feed. I never made a recipe by the food dolls and I was excited to try this. Depending on the type of lemon used, adding the whole lemon gives the bread a bitter after taste. I removed the seeds, but the lemon I used had a lot of pith and against my better judgment, I used the whole lemon as instructed in the recipe. I am a seasoned baker and I never need to throw out anything I make, but this was inedible and everyone who tried it agreed. With the cost of groceries these days people can not be making recipes that are not tested properly. Next time, be sure to specify what type of lemon. Organic lemons, for example, have hardly any pith while many conventional ones do. Having said that, I think the bread would have been really good if I just zested the lemon and squeezed in some fresh lemon juice. The bread was moist and it very easy to make.
We’re sorry to hear this but appreciate your feedback. We hope you enjoy our other recipes!
Xo,
Alia & Radwa
you could’ve just not made it again instead of leaving a novel about the prices of lemons. mine turned out beautifully!! maybe your bitter heart left that aftertaste. have a beautiful day. or at least try.
Christina – I love what you said!!!
You are truly so easy to watch and your recipes always look so beautiful. You are able to spread your sweet and maybe a little sassy vibes … for sure ! Love that you present with your sister …. Could almost be twins ! So happy that you have been so successful…. No doubt 💕
Thank you so much, Robin! We truly appreciate it and hope you continue to enjoy the recipes!
Xo,
Alia & Radwa