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
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! NOW LOVE YOUR LIFE!
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.
Any tricks if you dont have self rising flour? Just all purpose on hand….
Hi Melissa, its stated in the notes section but I will move it up into the Instructions section so that it is more visible.
Did you use coconut milk in place of condensed, or is there a coconut flavored condensed milk?
THere is a coconut condensed milk.
You can remove my comment/question about coconut milk. I will have to research coconut condensed milk and see if it is actually coconut cream. I wish to make lemon loaf. I love lime also, would it work with limes?
Yes it works with limes too. The picture of the coconut sweetened condensed milk is on this post. Just scroll up. It is not the same as coconut cream. But please research it yourself! Enjoy!
I googled and found it! One brand store carries smaller cans. But Walmart had the closest size so I made a stop there on an errand run. Going to try limes instead. I’m a Texan, I like limes more than lemon 😃
hi there, any recommendations for egg replacement for this recipe?
I didn’t even know there was such a thing!! Can’t wait to look for/try it!!
Hi Nancy, its great! Youre going to love it!
It didn’t rise or brown at all. I used the flour, salt and baking powder substitute for self rising flour. A little vanilla would probably give it more flavor. I ended up throwing it out.
Hi Debbie, so sorry the recipe didnt work for you!
Can you also make this with orange ?
Hi Betsy, absolutely yes! It will be delicious!
Wow. That sounds great also. If I do that, I def want small orange bits in the glaze 🙃
Bread turned out good. Love the simplicity of it. I had to cook bread for closer to 55 minutes which could’ve been how “true” the oven temp was reading but did make me think overall cook time was longer than the stated 35 min. I didn’t have self rising flour and used your cooking tip which was great. It yielded 12 slices for me b/c the 8 would’ve been too large for my purpose. Also, I’ve never seen anything but a 14 ounce can of sweetened condensed milk in my market. I’ve tried a few of your other desserts and each was good.
Hi Michael, glad you liked the bread but check online for the condensed milk. I wasnt raised in my house with it but its common at most markets or online.. Thanks for the feedback!
Just got it out of the oven. Is it okay to store at room temp with the icing?
Hi Elizabeth, I store mine in airtight container on the counter but you can do the fridge too
About storing on counter. It would matter if you lived up North or South in the US if A. If it’s warm here. I would have to put it in frig. Is it cool where you live.
Absolutely delicious.
Hi Vicka, glad you liked it!!
Hi Stella, Do you use a certain parchment paper for your loaf pans ? Mine always makes folds and crinkles.
**Baking this lemon loaf now ! Super excited to try it !
Thank you !
Victoria
This came out delicious but rather dry for my taste. I think I overbaked it (bottom brown); would that have made a difference?? I’m going to try again! Thx
Hi Michele, It should have been moist for sure maybe you have a strong oven. Is it gas?
Yup…and older! I’ll be more careful and take it out a little earlier. Thanks for this & your other recipes.
Loved the taste and very popular at hosting event, only issue it did not rise and followed all instructions. Any recommendations, definitely want to serve for Thanksgiving.
Thank you,
Camille
Hi Camille, thanks for the kind feedback and I’m glad you liked it!
For the rising aspect, make sure your rising agent has not expired… You could also add a touch more next time.
Thank you Stella, tried again for upcoming Thanksgiving Holiday and better. I will even add more flower the next go around. How high should it normally rise? I also find that the icing is not white as in the photo, I use Coconut /Almond milk , could that be the reason it appears more nude? Love the bread/cake, and can’t wait to get Thanksgiving review from my guests! Enjoy
I plan to make this for Thanksgiving. Do you have a suggestion for a self-rising gluten-free flour option?
My loaf turned out great! Should I refrigerate it after a couple of days?
Hi Quwanda, yesss! Glad you liked it! Yes refrigerate – sorry for the late response!
Can you clarify on use of coconut milk. Condensed milk is thicker than coconut milk. Did you use regular coconut milk?
Stella used sweetened condensed coconut milk. There is a picture posted above of the ingredients she used. You cannot use regular canned coconut milk here. Must be sweetened condensed milk or sweetened condensed coconut milk. Hope this helps!
Can u substitute the coconut condensed milk with coconut cream?
Want to make this and i don’t have the condensed milk or anyway of making condensed milk for this recipe.
Hi Dorinda! Unfortunately coconut cream will not work with this recipe. Has to be condensed milk.
Can this be made using egg whites instead of eggs?
Do you cool it in the pan, or cool a bit in pan then out, or take out right away and cool?! It makes a difference, and most recipes don’t specify…guess will wing it….
Instructions say to let it cool in the pan for five minutes
Love it!
Deliciousness! One of the first things I baked in a very long time.
Hi Stella I am diabetic is there any other ingredient I can use instead of the condensed milk?
I substitute applesauce for the cooking oil.
Wow! Easy and sooo delicious
Thank you
Hi Liz, I’m so glad you tried it and liked it!
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!
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.
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!
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!
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!
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.
What if you don’t have a lemon? I only have lemon juice will that mess it up?
Do you have to use fresh lemon?
Hi Deliah, I havent tried it with store bought but it might change the flavor.
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
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!