4 Ingredient Lemon Bread
We are obsessed with lemon loaf slices at Starbucks that when we saw this ridiculously simple recipe, my daughter and I had to try it! And let me tell you, it does not disappoint. We found this recipe through my IG friend Sarah Haven – she has amazing recipes.
The lemon flavor is incredible and the quality of the bread is bakery quality using only 4 ingredients. I don’t often bake with sweetened condensed milk but as a treat this is really delicious and convenient to bring to someones house or serve for brunch.
The Lemon Icing is to be drizzled only when the cake has fully cooled. And I recommend adding a little more lemon zest to the top for aesthetic.
If you like this recipe, you will love:
- Healthier Blueberry Lemon Loaf
- Flourless Blueberry Peach Cake
- Greek Yogurt Cake (Yiaourtopita)
- Orange Olive Oil Cake
- 3 Ingredients Greek Yogurt Cake
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4 Ingredient Lemon Bread
Equipment
Ingredients
- 3 eggs
- 11.25 oz can sweetened condensed milk (I used coconut)
- 1 cup self rising flour*
- 1 medium lemon zest + juiced (about 1/4 cup juice)
Icing:
- 1 cup powdered sugar
- 1 tbs lemon juice
- 2 tbs milk of choice
Instructions
- Preheat your oven to 350℉. LIne a 9×5 inch loaf pan with parchment paper.
- Note: If you don't have Self Rising Flour, simply whisk together 1 cup all purpose flour + 1.5 tsp baking powder + 1/4 tsp salt
- In a large bowl, whisk together your eggs and sweetened condensed milk until smooth and fully incorporated. Next add in the flour and mix until incorporated. Lastly add in the lemon zest and juice and whisk together until smooth. Transfer to the loaf pan and bake for 35-45 minutes or until toothpick comes out clean.
- Let the loaf set in the pan for 5 minutes then transfer to a wire rack to cool completely (about an hour) before adding the icing to the top.
Icing:
- To a medium bowl add all the ingredients and whisk together until smooth. Top your loaf evenly with the icing (I also added a little lemon zest to the top of mine) and slice to enjoy.
Notes
Nutrition
Looking for more?
So so delicious and easy to make!
Baked this twice now and it’s a winner! 🙌 hubby loves it next time it’s going to his office to be shared and devoured ! 👌
The lemon loaf was FANTASTIC!
I was skeptical since it seemed too easy, but I had condensed milk and eggs I needed to use so I tried it. I used all purpose flour with the suggested baking soda and salt. I also added a generous tsp of lemon extract. It rose beautifully and had a nice crumb. I enjoyed it without the glaze.
Hi Mel, That’s fantastic! I’m so glad the lemon loaf was enjoyed!
Just made this it is delicious. The first one I made was with bottled lemon juice and it didn’t taste anything like the real lemon one with zest.
Hi Colleen, yes real lemon is the winner here for sure! I’m so glad you liked it1
Do you have to use fresh lemon?
Hi Deliah, I havent tried it with store bought but it might change the flavor.
What if you don’t have a lemon? I only have lemon juice will that mess it up?
The nutritional info is that for the whole loaf or per slice? If so 37g of sugar per slice is high. Probably coming from the milk and powdered sugar which can use a substitute for the latter but still seems really high if this is per slice.
This is such a great recipe! I used gluten free King Arthur measure for measure flour. I blended it with the baking powder for about 10 minutes on low in the food processor. I also did not put zest in the icing, and I cut the icing recipe in half. This is surprisingly not sour, the lemon flavor is refreshing. I will be making this again, but want to try different variations (vanilla, almond, blueberry, etc). Thanks so much for posting this!!
Hi Andrea, so glad you enjoyed the loaf! And thanks for coming back to share your feedback with us! Cheers!
Do you let the bread cool
in the pan?
hI LYNN, yes for 5 minutes to set in the pan then transfer to a wire rack to cool completely. Thanks for bringing that to my attention!
in oven now but i am concerned condensed milk can is 14 oz..i tried to judge 11 oz per you list not sure how it will work seems like not enough milk could not weigh ..to be determined if good
Hi Laurel, I hope everything worked out!
Hi Stella
I’m in the UK and definitely going to try this. But the nutritional information you have included doesn’t say for how many grams of the loaf. My daughter is Type 1 Diabetic so naturally I need to know how many grams of carbs to how many grams of loaf.
Love your recipes!
Hi Janna, Thank you so much!
I cant really help in that department unfortunately – we dont really go by grams here in the states and also for me, I just plug in the ingredients to a Nutritional Calculator and that produces the information i post. I’m thinking if you take the info to the internet, there should be some sort of website that can assist with the info you’re looking for.
I’m really sorry i could not help more.
Interesting! I made “2-bite” lemon cakes with parchment paper liners. I had just a bit of condensed milk hanging around the fridge so I cut the recipe into one-third. Made 6 little portions. I cooked for 15 mins. Yum!
Hi Carolina, that sounds OMG Delicious!! Thanks for sharing with us so we can try them out! Cheers!
Wow! Easy and sooo delicious
Thank you
Hi Liz, I’m so glad you tried it and liked it!
I substitute applesauce for the cooking oil.
Hi Stella I am diabetic is there any other ingredient I can use instead of the condensed milk?
Deliciousness! One of the first things I baked in a very long time.