Lemon Lemon Bread

  • Servings: 12-14
  • Difficulty: easy
  • Print

This is the best lemon bread you will ever make or want.

Credit: Rimmer’s Red Barn


  • 1 ½ Cup Flour
  • 1 3.4oz of instant Lemon Pudding Mix or Vanilla
  • ½ tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • ½ tsp. salt
  • 3 eggs
  • 1 cup sugar
  • 2 Tbsp. Butter Melted
  • 1 tsp. vanilla
  • 2 tsp lemon extract
  • 1/3 cup Squeezed Lemon Juice
  • ½ cup oil
  • ¾ cup plain Greek yogurt
  • Zest of 2 lemons
  • Frosting
    • 3 tbsp. butter soften
    • 1 ½ Cup Powder Sugar
    • 3 Tbsp. Lemon Juice
    • 1 tsp Lemon Extract


  1. In a mixing bowl add the eggs, butter, vanilla, lemon extract, lemon juice, oil, lemon zest and Greek yogurt. Blend well until smooth. Add the flour, instant pudding, soda, baking powder and salt.  Beat until all combined.  Spray some non-stick spray to 1 or 4 little mini loaf pans. Pour in the Lemon Bread mixture.
  2. Heat oven to 350 degrees and bake bread for 55 minutes or until knife comes out clean.  Remove from the oven to rest. When bread is chilled add the frosting and set until ready to remove from pan.  Go around pan with a knife to loosen edges, bread should pop out easily.  Slice and Serve….
  3. For Lemon Frosting:

    Blend butter, lemon juice, lemon extract and powdered sugar until smooth. Frost over the Lemon bread after completely chilled.  Set and Serve.

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