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
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 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!
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!
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
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!