Lemon Almond Bread

Jump to Recipe

Lemon Almond Bread-super moist lemon quick bread topped with a sweet lemon glaze and sliced almonds! 

Lemon Almond Bread

I am on a serious lemon kick. I can’t stop! I’ve made lemon pasta, cookies, pancakes, and even a grilled cheese sandwich. Yeah, I am kind of obsessed. My love for lemon continues with Lemon Almond Bread. I would apologize for my lemon overkill, but I am not going to because this Lemon Almond Bread is out of this world good. You will thank me and my crazy lemon kick after you taste this bread.

Easy Lemon Almond Bread

This Lemon Almond Bread is so good that I didn’t want to share it. I was going to fill a pretty plate with slices of bread for our neighbors, but I couldn’t part with it. I know, I am selfish, but I promise I will redeem myself by making another loaf to share.

Lemon and almond flavors team up to create an outstanding loaf of bread. I used almond milk and almond extract to bring out the almond flavor. This bread will also make you pucker up a bit thanks to the lemon zest and fresh lemon juice.

Lemon Almond Bread Recipe with Glaze

And I didn’t stop there. After the bread was done baking, I drizzled a sweet lemon glaze over the top. I also sprinkled on sliced almonds.

Glazed Lemon Almond Bread

Look at that pretty loaf. Almost too pretty to cut into!

Lemon Almond Loaf

I enjoyed slice after slice. I couldn’t stop myself. This Lemon Almond Bread is a new favorite!

I am calling this Lemon Almond Bread so I feel better about myself when I am eating it for breakfast. It can easily pass for a lemon loaf cake. Serve it with fresh berries to dress it up! But again, it is bread which means it is totally acceptable for breakfast.

Jump on the lemon bandwagon and make a loaf of Lemon Almond Bread. And you might want to make two loaves so you can share with your neighbors. I guarantee you will want to keep a loaf for yourself:)

More Lemon Recipes

How to Make Lemon Almond Bread

Lemon Almond Bread

Lemon Almond Bread that is delicious enough to serve as a dessert. I am still calling it bread though so I can eat it for breakfast:)

4.93 from 13 votes
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes


For the bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup unsweetened almond milk (or buttermilk or regular milk)
  • 1/2 cup canola or vegetable oil
  • 2 large eggs, slightly beaten
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For the lemon glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon almond extract
  • 3 tablespoons sliced almonds, for garnishing the loaf


  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.
Nutrition Facts
Lemon Almond Bread
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Cholesterol 27mg9%
Sodium 129mg5%
Potassium 77mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 2mg2%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Get the best of the best!

4 Recipes Guaranteed to be New Favorites

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. I really love lemon loaf. I just wanted to post that this particular one does not lend itself to having the oil replaced with greek yogurt. It is dense, flat, and rubbery…and currently bouncing its way to the garbage as I type. *sigh*

    So if anyone else who is trying to convert recipes to lower-fat versions comes across this and thinks it sounds awesome but they’d just try to lower the fat content, don’t.

    Some things just need to be left alone.

    (I’m currently on a low-fat diet for medical reasons. If/when I can try this again as a full fat version, I’m sure it will be fabulous!)

  2. Awesome recipe! Tried it without any almonds due to allergies and the result was fantastic. I also have a lemon craze and this goes down perfectly with my honey lemon ginger tea! Though I substituted the almond breeze milk with cow milk making it a ‘dairy cake’

  3. So disappointed in this bread!!! It seemed like it had all the ingredients for a delicious bread! There is not enough flour for the amount of liquid as printed.
    The middle of the bread did not rise! Please advise!

  4. Can you make this in a 9×5 loaf pan? That’s all I have…I would guess increasing the recipe a bit??

  5. I’ve made this before and it was delicious. I’ve now had a request to make it for a baby shower. Can it be tripled easy enough, or should I do three separate batches?

  6. This has a really nice flavor! Great recipe. I substituted a gluten free flour blend, and it’s moist and delicious. Do you think it would work in a bundt pan? What adaptations, if any, would be needed for that?

  7. This bread was to DIE for! I cannot recommend it enough or thank the author enough! I made it last night so I could grab it and go for breakfast this week. My roommate and I tested it out and both were almost crying because of how amazing it was. I will DEFINITELY be making again for my boyfriend over Spring Break.

  8. Looks delicious and as my mom has a Meyer Lemon tree I’m always on the lookout for lemon recipes! I wondered if this would work with regular milk or buttermilk instead of almond milk, which is not something I stock.

  9. I doubled the  lemon juice and zest on my second try at this recipe. I did not find it lemony enough the first time. 

  10. Instead of AP flour, can we substitute it with almond flour? Have you tried it already? If so, was the almond flavor overpowering the lemon flavor? TIA!

  11. This is my new favorite bread to make!  I made mini muffins out of this as well.  Perfect for my Easter Sunday!

  12. 4 stars
    Thank you for sharing this recipe. The bread was amazingly moist and delicious. The only thing I would change is the amount of almond extract in the glaze. I found it overpowering as did those who shared it with me. Next time I will cut the 1 tsp almond extract down to 1/2 tsp and I’d like to try using toasted almonds. Otherwise, very good. 🙂

  13. 5 stars
    Made this “bread” yesterday. Oh my goodness! It is amazing. I can’t get enough of it. Honestly had to stop myself from eating 2 pieces. I am going to make another loaf today for work.

  14. 5 stars
    Excellent bread/cake..  I would classify this more of a poundcake than a bread.  I have made it several times & is always good.  The only trouble is finding the size pan it says to use, very odd size..  

  15. I tried the Lemon Almond Bread, it is so so delicious. I used only whole wheat flour and coconut oil for butter. I did it on Saturday evening and eat it all by Sunday evening. I will surely try it again and I did spread the words with others. Thanks for sharing.

  16. Recipe says baking powder. Video says baking soda. Mine is in the oven now. Hope powder was the right choice. 

  17. 5 stars
    A wonderful dessert to serve at a tea party. So refreshing. I used gluten-free bread as well and it turned out wonderful!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating