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Home > Recipes > Breads and Quick Breads

Old Fashioned Lemon Bread with Lemon Syrup

by Gabriela - Updated October 21, 2024 | Leave a comment
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This Old Fashioned Lemon Bread with Lemon Syrup has a double dose of lemon. The lemon bread is moist, tender, and bursting with fresh lemon flavor. The lemon syrup drizzled on top adds an extra zing and makes every bite a burst of citrusy goodness. If you're feeling adventurous, you can easily swap the lemon for orange, and the pecans can be replaced with poppy seeds for a nut-free version.

Lemon bread sliced and decorated with candied lemon slices.

Baking is one of the activities I regularly do during the cold season. With the extreme temperatures we have in Minnesota, our bodies require fuel and warmth. 

Winter salads are good, but a big cup of coffee or tea with a piece of delicious lemon bread is all we sometimes need when the weather is bad or our spirits are low.

And who doesn’t love a delicious, tangy, and sweet bread that’s perfect for any occasion? My Old Fashioned Lemon Bread with Lemon Syrup is not only wonderful to eat but also makes a fantastic homemade gift for the holidays.

Wrapped in a cute box or bag, the bread looks luxurious and very festive. Whether you prefer the bright flavor of lemon or the warm sweetness of orange, this recipe is versatile enough to satisfy any citrus lover.

Jump to:
  • Ingredients Needed For This Lemon Bread
  • How To Make This Old Fashioned Lemon Bread
  • How to decorate
  • Pin This For Later
  • More Lemon Recipes
  • 📖 Recipe
  • 💬 Comments

Ingredients Needed For This Lemon Bread

ingredients Collage for Lemon Bread With Syrup.

For the Bread:

  • Unsalted Butter (room temperature): The base of our batter, unsalted butter provides richness and moisture. Use it at room temperature to make sure it creams properly with the sugar. We need a light and fluffy texture.
  • Powdered Sugar: Unlike granulated sugar, powdered sugar dissolves more easily and creates a finer crumb in the bread, contributing to its tender texture and sweetness.
  • Large Eggs: Eggs act as a binding agent, holding the ingredients together. They also add structure and stability to the bread, helping it rise properly.
  • All-Purpose Flour: The main structural component of the bread. It provides the necessary gluten to give the bread its shape and texture.
  • Baking Powder: A leavening agent that helps the bread rise by creating air bubbles, ensuring a light and fluffy loaf.
  • Salt: Enhances the overall flavor by balancing the sweetness and bringing out the citrus notes.
  • Whole Milk: Adds moisture and richness to the batter, creating a soft and tender crumb. Whole milk’s fat content contributes to a more flavorful bread.
  • Finely Grated Lemon Zest (or Orange Zest): The zest contains essential oils that provide a concentrated burst of citrus flavor. It’s crucial for the bright, fresh taste of the bread.

Optional:

  • Poppy Seeds: Add a delightful crunch and a slight nuttiness, creating an interesting texture contrast without overpowering the lemon flavor.
  • Chopped Pecans: For those who enjoy nuts, pecans add a rich, buttery flavor and a satisfying crunch to the bread.

For the Lemon Syrup:

  • Granulated Sugar: Sweetens the syrup and balances the tartness of the lemon juice, creating a delightful contrast that permeates the bread.
  • Lemon Juice (or Orange Juice): Provides the tangy, citrusy flavor that complements the sweetness of the bread. When cooked with sugar, it forms a syrup that infuses the bread with moisture and flavor.

How To Make This Old Fashioned Lemon Bread

Step 1. Preheat the Oven: Set your oven to 350°F (180°C) and grease and flour a loaf pan.

Step 2. Make the Batter: In a large bowl, beat the butter and powdered sugar until blended. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix in the lemon zest (or orange zest) until smooth. If using, stir in the pecans or poppy seeds.

Step 3. Bake the Bread: Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a thin skewer inserted into the center comes out clean.

Step 4. Make the Lemon Syrup: While the bread bakes, combine the granulated sugar and lemon juice in a small pan. Bring to a boil, then simmer until the sugar dissolves. Set aside.

Step 5. Add the Syrup: Once the bread is done, remove it from the oven and poke several holes in the top with a wooden skewer. Slowly drizzle the syrup over the hot bread.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

How to decorate

I made candied lemon and orange slices and decorated the bread with them. This recipe works perfectly with orange flavor also. Replace lemon zest with orange zest and make the syrup using orange juice instead of lemon.

Voila! Now you have one sweet bread in 2 flavors! What can be better than this?

Lemon Bread decorated with candied lemon slices.

The slices are even good to flavor a cup of tea if you have leftovers. I had some, so that was a bonus!

One of my friends told me that it is the best lemon bread she has ever had in her life, and she is 85 years old, so that IS something, right?

The bread is sweet, moist, and delicious, but the lemon syrup brings the flavors to a new level of awesomeness.

Old Fashioned Lemon Bread With Lemon Syrup.

I wish to tell you more about this bread, but I think you need to make it and convince yourself. Lemon bread is one of these things that everyone loves. 

Oh, I forgot to tell you that I used this awesome tool for squeezing lemons for this recipe. I like the tool because it can be used for lemons, limes, or even oranges, which are different sizes.

As I said before, the bread makes a great gift, especially around the holidays, but it also makes a great dessert, especially in the summer, served with some berries and whipped cream.

Old Fashioned Lemon Bread in a Cellophane gift bag.

Happy baking, my friends, and see you soon!

Thank you note for the readers.

Pin This For Later

Old Fashioned Lemon Bread Pinterest Pin.

If you liked this recipe, you might also enjoy this collection of sweet breads.

More Lemon Recipes

  • Lemon Lavender Butter Cookies
  • Olive Oil Lemon Cookies With Herbs
  • Cream Cheese Lemon Coconut Cake
  • Lemon Ricotta Cheesecake
  • Coconut-Almond Lemon Bars Recipe
  • Super Easy Lemon Bars

📖 Recipe

Lemon Bread With Lemon Syrup sliced and sitting on a white serving tray.

Old Fashioned Lemon Bread with Lemon Syrup

Delicious lemon bread with lemon syrup perfect for any day of the year but can make a wonderful homemade gift for the holidays. The lemon can be replaced with orange in both batter and syrup. Also, the pecans can be replaced with 2-3 tablespoons of poppy seeds.
4.39 from 13 votes
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Course: Sweet Breads, Muffins and Scones
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 servings
Calories: 259kcal
Author: Gabriela

Equipment

  • USA Pan 1140LF Bakeware Aluminized Steel Loaf Pan 8.5 x 4.5 x 3-Inch Small, Silver
  • KitchenAid 5-Speed Ultra Power Hand Mixer
  • Stainless Steel Mixing Bowl Set with Lids 
  • Measuring Cups And Spoons Set 
  • Metal Lemon Lime Squeezer
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Ingredients

For the bread:

  • ½ cup unsalted butter room temperature (1 stick)
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 tablespoon finely grated lemon zest you can replace it with orange zest

Optional:

  • 2 tablespoons poppy seeds OR
  • ¼ cup chopped pecans

For the lemon syrup:

  • ¼ cup granulated sugar
  • 3 tablespoons lemon juice or orange juice

Candied Lemon or Orange Slices:

  • 1 large lemon or orange
  • 1 cup granulated sugar
US Customary - Metric

Instructions

  • Preheat the oven to 350F/180C.
  • Grease and flour a loaf pan.
  • In a large bowl, combine the butter and sugar and beat until blended.
  • Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir and toss together the flour, baking powder, and salt.
  • Add to the butter mixture, along with the milk and lemon(or orange zest), and beat until blended and smooth.
  • Optionally, stir in the pecans or the poppy seeds.
  • Spread evenly in the prepared pan.
  • Bake until a thin skewer inserted in the loaf center comes out clean, about 40-50 minutes.

Make The Lemon (Orange) Syrup:

  • While the bread bakes, make the lemon(or orange) syrup by combining the sugar and lemon/orange juice in a small pan. Bring to a boil and simmer until the sugar dissolves. Set aside.
  • Remove the bread from the oven and, using a wooden skewer, gently poke it all the way to the bottom in several places. Stir the syrup, then slowly drizzle it over the hot bread.
  • Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Make The Candied Lemon or Orange Slices:

  • Cut the lemon into 12 paper-thin slices using a mandoline or sharp knife. Discard the seeds and ends of the rind.
  • Bring a saucepan of water to a rolling boil. Remove from heat and add the lemon slices. Stir until softened, about 1 minute. Drain the slices and immediately place them into an ice-water bath. Drain again and set aside.
  • In a medium skillet, bring 1 cup of water and the sugar to a boil, stirring to dissolve the sugar. Once the liquid is clear and boiling, reduce the heat to medium-low.
  • Add the lemon slices to the skillet. Simmer (but do not let it boil) until the rinds are translucent, about 1 hour.
  • Transfer the lemon slices to a baking sheet lined with parchment paper. Let them stand until they dry a little, then roll them in granulated sugar to give them a frosting look. Decorate the bread with the slices.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 212mg | Potassium: 79mg | Fiber: 1g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

Recipe was updated with new images and text on June 30, 2024.

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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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