There’s something magical about the aroma of a fresh lemon almond bread baking in the oven. Every time I make this recipe, it takes me back to sunny morning baking sessions in my kitchen, where the bright citrus scent mingles with sweet almond essence. This quick bread has become my go-to recipe when I want something special yet surprisingly simple to make – perfect for everything from casual brunches to afternoon tea!
Why You’ll Love This Lemon Almond Bread
- Perfectly balanced sweet-tart lemon flavor with nutty almond notes
- Super moist texture that stays fresh for days
- One-bowl recipe – no fancy equipment needed!
- Makes your kitchen smell absolutely incredible
- Gorgeous golden crust with a tender, buttery interior
- Versatile recipe that welcomes variations
Let me tell you – this isn’t your average quick bread recipe. The combination of fresh lemon zest and pure almond extract creates this absolutely irresistible flavor that you just can’t get from store-bought versions. And that glaze? It’s like the perfect accessory that ties everything together, creating a sweet-tart finish that’ll have you reaching for “just one more slice.”
What makes this recipe truly special is how the almond milk adds an extra layer of nutty flavor that regular milk just can’t match. Trust me, I’ve tested this recipe more times than I can count (though my neighbors aren’t complaining about all the taste-testing!), and this combination of ingredients creates the perfect balance of flavors and the most incredible texture.
Baker’s Tip: Make sure your ingredients are at room temperature before starting. This might seem like a small detail, but it makes a huge difference in how your bread turns out. Room temperature ingredients create a smoother batter that bakes up into that perfectly moist, tender crumb we’re all after!
Whether you’re an experienced baker or just starting out, this lemon almond bread is guaranteed to become a new favorite in your recipe collection. It’s one of those reliable recipes that never fails to impress, yet is simple enough to whip up on a quiet Sunday morning.
Key Ingredients That Make This Bread Special
Let me walk you through the star players in this lemon almond bread recipe – each one brings something special to create that perfectly tender, flavorful loaf we’re after!
- Fresh Lemons: You’ll need both the zest and juice. The oils in the zest pack intense flavor, while the juice adds that bright tang we love. Pro tip: zest your lemon before juicing – it’s so much easier!
- Almond Extract: Just a teaspoon creates that wonderful nutty flavor that makes this bread unique. Please don’t skip this! It’s what transforms this from a basic lemon bread into something really special.
- Butter: Use unsalted butter at room temperature. The butter needs to cream properly with the sugar to create tiny air pockets that give our bread its tender crumb. I’ve learned the hard way – cold butter won’t cream correctly!
- Almond Milk: This adds an extra layer of almond flavor while keeping the bread moist. You can substitute regular milk, but the almond milk really enhances that nutty taste we’re going for.
- Sour Cream: My secret weapon for super moist quick breads! The tang and fat content create the most amazing texture. Plain Greek yogurt works too if you’re in a pinch.
Baking Success Tips
After making this bread countless times (and learning from my fair share of mistakes!), here are my tried-and-true tips for perfect lemon almond bread every time:
- Room Temperature Ingredients Matter: Set your eggs, butter, and sour cream out at least 1 hour before baking. This creates a smoother batter that bakes up beautifully even.
- Don’t Skip the Sifting: I know it seems fussy, but sifting your dry ingredients prevents those pesky flour lumps and ensures everything combines smoothly. Trust me, it’s worth the extra minute!
- Check Your Oven Temperature: My oven runs hot, so I always use an oven thermometer. Even being off by 25°F can lead to dry, overbaked bread. I typically check mine about 5 minutes before the recipe suggests.
- The Toothpick Test: When testing for doneness, a few moist crumbs on your toothpick are perfect – you don’t want it completely clean. The bread will continue cooking slightly as it cools.
Remember, quick breads are really quite simple once you know these basics. The key is treating the batter gently – overmixing is your enemy here! Mix just until the ingredients come together, and you’ll be rewarded with the most tender, delicious loaf.
Step-by-Step Lemon Almond Bread Instructions
Let me walk you through making this incredible lemon almond bread! I’ve made this recipe countless times, and I’ll share all my little tricks for getting that perfect texture and flavor balance.
Making the Batter
First, prep your workspace:
- Position your oven rack in the center and preheat to 350°F
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper
- Gather all ingredients at room temperature
Mix your batter in this order:
- Cream butter and sugar until light and fluffy (about 3-4 minutes – don’t rush this step!)
- Beat in eggs one at a time, scraping down bowl between additions
- Add lemon zest, juice, almond extract, and sour cream – mix until just combined
- Gradually fold in dry ingredients, being careful not to overmix
My favorite part? When the fresh lemon zest hits the butter-sugar mixture – the aroma is absolutely heavenly!
Baking Tips for Perfect Results
- Pour batter into prepared pan and smooth the top with a spatula
- Tap pan gently on counter to remove air bubbles
- Bake 45-50 minutes until golden brown
- Test with toothpick at 40-minute mark
Creative Variations and Serving Ideas
This lemon almond bread is wonderfully versatile! Here are my favorite ways to customize and serve it:
Delicious Mix-In Options
- Fold in 1/3 cup poppy seeds for a classic combination
- Add 1 cup fresh blueberries for a fruity twist
- Mix in 1/2 cup toasted coconut flakes
- Sprinkle turbinado sugar on top before baking for extra crunch
Serving Suggestions
- Serve slightly warm with a pat of butter
- Toast slices and spread with lemon curd
- Package in cellophane for beautiful homemade gifts
- Freeze individual slices for quick breakfasts
Storage Tip: Keep wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months. If freezing, wait to add the glaze until after thawing.
This bread is perfect for brunch gatherings, afternoon tea, or whenever you need a little sweet pick-me-up. I love serving it on my favorite vintage cake stand with fresh berries scattered around – it makes such a pretty presentation!
FAQs & Final Thoughts
Let me answer some common questions I get about this lemon almond bread recipe!
Yes! While almond milk adds an extra nutty dimension, regular milk works perfectly fine. Just substitute in equal amounts. The bread will still be delicious, just with a slightly less pronounced almond flavor.
The key is starting with less liquid and gradually adding more until you reach the right consistency. Start with 2 tablespoons of lemon juice, then add more, one teaspoon at a time. The perfect glaze should be thick enough to coat the back of a spoon but still drizzle smoothly.
Insert a toothpick into the center – it should come out with just a few moist crumbs, not wet batter. Another trick: gently press the center with your finger – it should spring back rather than leave an indent. Remember, it’s better to slightly underbake than overbake!
Absolutely! Wrap the unglazed bread tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and add the glaze fresh before serving.
Final Thoughts
Oh my goodness, I just can’t tell you how much joy this lemon almond bread brings to my kitchen! Every time I make it, the bright lemony aroma fills my house, and I fall in love with baking all over again. There’s something so special about pulling a perfectly golden loaf from the oven and watching that glaze slowly drip down the sides.
If you’re new to quick breads, this recipe is such a wonderful place to start. The steps are straightforward, the ingredients are simple, and the results are absolutely wonderful. I’d love to hear how your bread turns out – snap a photo and tag me on social media! And if you love this recipe, make sure to check out my other quick bread recipes. Happy baking, friends! 💛
LEMON ALMOND BREAD
Equipment
- Loaf Pan
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup butter room temperature
- 3 large eggs room temperature
- 1 lemon zest and juice
- 1 teaspoon almond extract
- 1/2 cup almond milk
- 1/4 cup sour cream
- 2 – 4 Tablespoons lemon juice
- 2 cups powdered sugar (or more)
- 1/4 cup sliced almonds for garnish
Instructions
- Preheat oven to 350 degrees F. Grease and flour a standard 9×5” loaf pan.
- In a small bowl sift together flour, baking powder and salt.
- In another large bowl cream together the butter and sugar.
- Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
- Slowly stir in dry ingredients, just until combined.
- Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove to a wire cooling rack to cool completely.
- Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.
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