This easy lemon bread is perfect for brunch or dessert. It doesn’t need any butter or oil but you won’t be able to tell. The bread is sweet, fragrant and a little tart from the citrus. It’s an easy one-bowl recipe that doesn’t even require a mixer.
Spring is here, which means warmer weather and more opportunities for weekend brunch. This bright lemon bread is the perfect way to welcome in the new season and to serve at brunch. I love that this bread only takes a few minutes to prepare and then it’s ready to be baked. It has a lovely fragrant lemon scent from the lemon zest, and a touch of tartness from the lemon juice. You can enjoy it as is or add a lemon drizzle over the bread.
- Condensed Milk
- Self-Rising Flour
Lemon: You will need fresh lemons to make this bread. The bread uses fresh squeezed lemon juice and zest from approximately 1 medium lemon. If you want to make the glaze you will need an additional lemon.
Condensed Milk: This recipe uses full fat sweetened condensed milk. The milk provides sweetness for the bread, helps bind the bread together and replaces the need for butter or oil.
Self-Rising Flour: This bread is made with self-rising flour, which already has baking powder and salt added to it. If you do not have self-rising flour on hand, you can make your own by whisking together all-purpose flour, baking powder and salt. The exact amounts are listed in the notes of the recipe card.
Lemon Bread Texture
This lemon bread has a texture that is somewhere in between regular bread and a quick bread. It does have a very tight crumb from the condensed milk, so it’s not as fluffy as a classic quick bread. I like that the bread is sturdy enough that you can even add some spread onto it. It also goes great with coffee or tea.
More Easy Bread Recipes
4 Ingredient Lemon Bread
- 1/4 cup (2 oz) lemon juice + 2 tsp lemon zest approximately 1 medium lemon
- 3 large eggs
- 1 (14 oz) can (397g) full fat sweetened condensed milk
- 1 ¼ cups (156 g) self-rising flour
- Preheat oven to 350°F (177°C). Line a 9 x 5 inch loaf pan with parchment paper.
- Add lemon juice, zest, eggs and condensed milk to a large bowl. Whisk until eggs are fully incorporated and batter is uniform. Add in flour. Whisk until flour is fully incorporated. If you find any pockets of flour, the best way to break them up is to rapidly run your whisk in a back and forth motion rather than just stirring in a circular pattern.
- Pour batter into prepared pan. Bake for about 35-45 minutes or until bread is done. To check for doneness, insert a toothpick and it should come out mostly clean. Let bread cool fully in pan before removing. If adding icing, wait until bread is fully cooled before drizzling it on top.
- For the lemon drizzle on top, I whisked together 1 cup of powdered sugar with 1 tbsp of lemon juice. Add milk as needed to thin out icing to desired consistency.
- You will need approximately one medium lemon to produce 1/4 cup (2 oz) of lemon juice and 2 tsp of lemon zest. 2 ounces refers to the volume.
- Condensed milk is usually sold in 14 oz cans. 14 oz refers to the net weight. One can contains 1 1/4 cups condensed milk or 397 grams. Because condensed milk is so sticky, make sure you scrape the sides of the can with a spatula to get all the condensed milk out of the can.
- To make your own self-rising flour, combine 1 1/2 cups all purpose flour, 2 1/4 tsp baking powder and 3/8 tsp salt. Whisk until evenly combined. Measure out 1 1/4 cups for the recipe. Do not use the full amount of flour. You can save the rest of the flour in an airtight container for a future recipe.
- I used Lily's self-rising flour* to make this recipe.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- Nutrition estimate does not include lemon drizzle.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.