Lemonade Bread Recipe
A zesty, moist lemonade bread bursting with citrus flavor, topped with a tangy lemon glaze. Perfect for breakfast, a snack, or dessert. Easy to bake and customize with fruits or seeds for added texture and flair!
Lemonade Bread
Lemonade bread is one of those delightfully odd-sounding recipes that surprises you with how well it works. It’s a quick bread—no yeast, no fuss—built around a shortcut ingredient: frozen lemonade concentrate. Originally a kind of church potluck or Southern kitchen hack, it’s become a sleeper hit among home bakers who want something sweet, tangy, and ridiculously easy to throw together. It walks that fine line between dessert and snack, perfect with coffee or tea but just as welcome for brunch or as a late-night bite when the kitchen’s quiet.
The magic comes from the combo of pantry staples and one punchy addition. You’ve got your usual flour, sugar, baking powder, maybe a pinch of salt. But then you stir in thawed frozen lemonade concentrate—not the kind you sip, the kind you’re supposed to dilute with water (but don’t). That concentrate is what gives it its bright lemon flavor and moisture, almost like a shortcut syrup built right into the batter. Some folks fold in lemon zest or even a little vanilla extract to round it out. Others add a simple glaze made with more concentrate and powdered sugar once the loaf is cool, which gives it that sticky, citrusy finish.
When it’s fresh out of the oven, it’s soft and golden with a dense, velvety crumb. It’s got that slight tanginess you get from buttermilk baking, but with a lemony kick that feels like sunshine in your mouth—light, sweet, and a little tart all at once. The edges firm up nicely, giving you those crusty corners that are absolute gold. And because it leans sweet, not sour, it appeals even to people who aren’t usually citrus dessert fans.
Serve it sliced thick, either warm or room temp, with a little butter if you like, though it honestly doesn’t need it. It pairs beautifully with hot drinks, and makes a great side to a light soup or salad if you’re going sweet-savory. If you’ve got leftovers (rare in my house), wrap the loaf tightly and keep it at room temp for a day or two, or refrigerate for up to 5 days. Just let it come to room temp again or give it a quick toast—it bounces right back. Freezes great too; I usually double the batch and stash one.
Nutrition-wise, it’s still a treat—more cake than health food—but lighter than something like banana bread, and you can play around with whole wheat flour or reduce the sugar if you’re into that. I’ve also seen variations with blueberries folded in, or coconut on top, and they work beautifully. It’s the kind of recipe that feels personal after you’ve made it once or twice—easy to riff on, hard to mess up.
If you’re curious or craving something bright and easy-baked, scroll down for the recipe and make it yourself. One bowl, no mixer, no stress—just good, lemony comfort.
Recipe
A moist and tangy lemonade bread made with fresh lemonade and a zesty glaze, perfect for summer brunches or as a gift loaf. This easy-to-follow recipe delivers a tender crumb with a refreshing citrus punch.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemonade
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup sour cream or Greek yogurt
- ½ cup powdered sugar (for glaze)
- 2-3 tbsp fresh lemonade (for glaze)
- Pinch of lemon zest (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan. Line it with parchment paper for easy removal.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemonade, vanilla extract, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with fresh lemonade until smooth. Drizzle over the cooled bread and garnish with lemon zest if desired.
prep time with cook time.
Serves 6 and contains approximately 280 calories per serving.
American / Dessert, Bread
Rated 4.9 by 172 reviewers.
Recipe Tags: lemonade bread recipe, citrus bread, lemon dessert, summer bread, homemade lemonade bread
Published by: Crisprecipe
Recipe Video
This is a video about Lemonade Bread.
Servings
Classic Sliced with Glaze: Slice the bread and serve it with the tangy lemon glaze drizzled on top for an extra burst of flavor.
With Fresh Fruits: Pair slices with a medley of fresh fruits like strawberries, blueberries, or raspberries to enhance the citrusy notes.
Toasted with Butter: Lightly toast slices and spread with butter for a warm and comforting treat.
With Whipped Cream or Yogurt: Serve with a dollop of whipped cream or Greek yogurt for a creamy contrast to the tangy bread.
Dessert-Style with Ice Cream: Top a slice with a scoop of vanilla or lemon ice cream for a decadent dessert option.
Paired with Tea or Coffee: Serve alongside hot tea or coffee for a perfect afternoon snack or breakfast.
As a Gift Loaf: Wrap in parchment paper and tie with twine for a thoughtful homemade gift.
With Lemon Curd or Jam: Add a spread of lemon curd, apricot jam, or berry preserves for extra sweetness.
Topped with Powdered Sugar: Dust with powdered sugar before serving for a simple and elegant presentation.
Mini Sandwiches: Cut slices into smaller pieces and layer with cream cheese or mascarpone for a unique finger food option.
Tips
Use Fresh Lemonade: Freshly squeezed lemonade provides the best flavor compared to store-bought options.
Don’t Overmix the Batter: Mix just until combined to avoid a dense texture. Overmixing can make the bread tough.
Use Room-Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature for a smoother batter and better rise.
Line the Pan with Parchment Paper: Makes removing the bread easier and prevents sticking.
Check Doneness with a Toothpick: Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, it’s ready.
Add Poppy Seeds or Blueberries: For extra texture and flavor, fold in poppy seeds or fresh blueberries.
Experiment with Glaze: Try a honey-lemon glaze or add a splash of vanilla to the glaze for a unique twist.
Boost Zest Levels: Use extra lemon zest if you prefer a stronger citrus punch.
Storage Recommendations
Store Properly: Wrap in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
Reheat Before Serving: Slightly warm slices in the microwave or oven for a freshly baked feel.
Garnish for Appeal: Top with additional lemon zest or edible flowers for a decorative touch.
Serve in Mini Loaves: Bake in mini loaf pans for individual portions, great for gifting or parties.
Prevent Sinking in the Middle: Ensure your oven is preheated, and avoid opening the door during the baking process.
Adjust Sweetness: Taste your lemonade beforehand; if it’s too sweet, balance with a pinch of salt or more zest.
Make It Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix for a celiac-friendly version.
Dairy-Free Option: Replace butter with coconut oil and sour cream with a dairy-free yogurt.
Ingredient Substitutes
All-Purpose Flour: Substitute with gluten-free baking flour (1:1 ratio) for a gluten-free option. Also, use whole wheat flour for a nuttier flavor and added fiber (may need slightly more liquid).
Granulated Sugar: Swap with coconut sugar or maple sugar for a natural sweetener alternative. You can as well use a sugar substitute like stevia or erythritol for a lower-calorie option (adjust to sweetness level).
Baking Powder: Replace with 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar for the same effect.
Fresh Lemonade: Use limeade for a tangier variation. You may mix 1/2 cup lemon juice with 1/2 cup water and a tablespoon of sugar for a homemade alternative.
Milk or Buttermilk: Substitute with almond milk, oat milk, or coconut milk for a dairy-free version. Use yogurt or sour cream thinned with water for a similar tangy effect.
Lemon Zest: Swap with lime zest or orange zest for a different citrus profile. Alternatively, use dried lemon peel (1/3 the amount) if fresh zest isn’t available.
Vanilla Extract: Replace with almond extract for a nutty flavor or lemon extract for a stronger citrus punch.
Butter: Use coconut oil or vegetable oil for a dairy-free option. Or Substitute with applesauce for a lighter, lower-fat alternative.
Sour Cream: Swap with plain Greek yogurt or dairy-free yogurt for a similar creamy texture. Use mascarpone cheese or crème fraîche for a richer taste.
Poppy Seeds: Replace with chia seeds or omit entirely if not preferred.
Blueberries: Substitute with raspberries, diced strawberries, or dried cranberries.