If you adore the bright, zesty flavor of lemon paired with the comforting, nutty aroma of almonds, this Almond Lemon Bread Recipe is about to become your new favorite treat. It’s a perfect balance of tender crumb and vibrant citrus zing, enhanced by a subtle almond note that makes every bite feel like a celebration. Whether you’re baking for a casual brunch or a cozy afternoon tea, this bread fills your kitchen with a mouthwatering scent and never fails to bring smiles around the table.
Ingredients You’ll Need
This Almond Lemon Bread Recipe keeps things beautifully simple with ingredients that pack a punch in taste and texture. Each element plays an essential role—from the lemon zest adding brightness, to the sour cream ensuring moistness, and the almond extract bringing that signature flavor depth.
- All purpose flour: Provides structure and the perfect base for a tender crumb.
- Granulated sugar: Sweetens the bread and, when mixed with lemon zest, infuses vibrant citrus flavor.
- Baking powder: Gives the bread a lift, ensuring an airy and light texture.
- Salt: Balances sweetness and enhances all the other flavors.
- Lemon zest: The star of the show that adds intense citrus aroma without extra liquid.
- Vegetable oil: Keeps the bread moist and tender without overpowering flavors.
- Sour cream: Adds richness and a subtle tang, making every bite lush and soft.
- Eggs: Bind ingredients together and contribute to the bread’s structure.
- Lemon juice: Introduces fresh acidity for brightness and balances the sweetness.
- Almond extract: A little goes a long way to infuse the bread with that signature almond aroma.
- Powdered sugar: Used in the glaze to add a sweet finishing touch.
- Sliced almonds: For delightful crunch and a beautiful decorative finish.
How to Make Almond Lemon Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Grease an 8 1/2 x 4 1/2 loaf pan with non-stick spray to ensure your bread slips out easily. If you prefer a larger loaf pan (about 10×5), remember to double the recipe to maintain perfect proportions. For extra ease, line your pan with parchment paper or foil, leaving an overhang that helps you lift the bread out smoothly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine all purpose flour, salt, and baking powder. Next, take your granulated sugar and toss it with the fresh lemon zest—this is a clever trick to release lemon oils and infuse the sugar with intense aroma. Stir this lemony sugar mix into your flour blend, creating a fragrant and balanced dry base for your bread batter.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together sour cream, vegetable oil, eggs, lemon juice, and that crucial almond extract. These wet ingredients bring richness, moisture, and flavor harmony. When ready, pour this mixture into your dry ingredients, folding gently until everything just comes together—avoid overmixing to keep the bread tender and soft.
Step 4: Bake the Bread
Pour your batter into the prepared loaf pan and spread it evenly. Slide it into the oven and bake for 55 to 65 minutes. If you have doubled the recipe for a larger pan, you’ll want to extend the baking time by about 10 to 15 minutes. The bread is done when the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 5: Cool Your Bread Properly
Remove the bread from the oven and let it cool in the pan for about 10 minutes. At this point, you want to carefully lift it out—you’ll appreciate the parchment paper if you lined the pan—and let it cool completely on a wire rack before glazing or slicing. Cooling fully ensures a perfect texture and flavor development.
Step 6: Add the Glaze and Finish
Whisk together powdered sugar, lemon juice, and almond extract until smooth. Drizzle this luscious glaze over your cooled Almond Lemon Bread, then sprinkle sliced almonds on top while the glaze is still wet. This final touch adds a stunning visual contrast and a lovely nutty crunch that complements the soft bread perfectly.
How to Serve Almond Lemon Bread Recipe
Garnishes
Enhance your Almond Lemon Bread Recipe with a dusting of powdered sugar or a few more fresh lemon zest curls on top for an extra pop of color and brightness. Toasted sliced almonds sprinkled right before serving add texture and a nutty aroma that intensifies the almond flavor.
Side Dishes
This bread pairs beautifully with a cup of tea or fresh brewed coffee, making it an ideal companion for breakfast or afternoon treats. For brunch, consider serving it alongside a fruit salad or a bowl of creamy yogurt topped with honey and berries—these light sides balance the rich, citrusy flavors perfectly.
Creative Ways to Present
Slice the Almond Lemon Bread thick for a rustic snack, or cut into little cubes and serve on skewers with fresh berries and mint for a fun finger food option. You can also toast slices and spread a bit of butter or cream cheese for a simple yet decadent delight that everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and glazed, wrap your Almond Lemon Bread tightly in plastic wrap or store in an airtight container. It will stay fresh on the countertop for up to 3 days, making it perfect for making ahead when you need an easy, delicious grab-and-go option.
Freezing
If you want to enjoy this tasty bread later, slice it first and freeze the pieces in a single layer on a baking sheet. Once frozen solid, transfer into a resealable freezer bag. This way, you can take out just what you need without thawing the entire loaf, preserving freshness for up to 3 months.
Reheating
To bring back that freshly baked feeling, reheat slices in a toaster or oven at low temperature until warmed through. A quick zap in the microwave also works well—just be careful not to overheat, or the bread might dry out. Adding a slather of butter after reheating will bring back all the lovely moistness and flavor.
FAQs
Can I use almond flour instead of all purpose flour?
While almond flour would boost the almond flavor, it changes the texture dramatically and may make the bread denser and more crumbly. For best results, stick to all purpose flour or try a blend that includes almond flour but still retains some wheat flour.
Is the almond extract necessary?
The almond extract adds an unmistakable nutty aroma that really elevates this lemon bread. Without it, you’ll lose that distinctive almond character, so it’s highly recommended to include it for the authentic taste.
How do I know when the bread is fully baked?
The top should be golden brown and spring back lightly when pressed. The most reliable test is inserting a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, your bread is ready!
Can I substitute sour cream with something else?
You can swap sour cream with Greek yogurt or buttermilk for a similar tang and moisture level. Just be sure to use a full-fat version to keep the bread rich and tender.
Can I make mini loaves or muffins with this recipe?
Absolutely! Adjust the baking time to about 20-25 minutes for muffins or smaller loaves, keeping an eye on them to prevent overbaking. The Almond Lemon Bread Recipe is versatile enough to accommodate these variations with great results.
Final Thoughts
This Almond Lemon Bread Recipe is one of those gems that feels both fresh and comforting every time you make it. Its bright lemon zest, tender crumb, and that hint of almond create a delightful harmony that’s perfect for sharing with friends or savoring solo. I hope you’ll bake a loaf soon and enjoy all the happy moments it brings to your kitchen and table.
Print
Almond Lemon Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Lemon Bread is a moist and flavorful loaf combining the bright zestiness of lemon with the subtle, nutty aroma of almond extract. Ideal for breakfast or a tea-time snack, the bread features a tender crumb enriched with sour cream and vegetable oil, finished with a simple lemon-almond glaze and topped with sliced almonds for a delightful crunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. lemon zest (about 2 large lemons)
Wet Ingredients
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 tsp. lemon juice
- 1/4 tsp. almond extract
Glaze
- 1 cup powdered sugar
- 2 tbsp. lemon juice
- 1/4 tsp. almond extract
Topping
- 1/4 cup sliced almonds
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray. For easier removal, optionally line the pan with parchment paper or foil, leaving an overhang.
- Mix dry ingredients: In a large bowl, combine the all purpose flour, salt, and baking powder. Add the lemon zest to the granulated sugar, rubbing them together to release oils, then mix the sugar and zest into the flour mixture.
- Combine wet ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, lemon juice, and almond extract until smooth. Pour this mixture into the dry ingredients and stir just until combined, being careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If doubling the recipe for a 10×5 inch loaf pan, extend baking time by 10 to 15 minutes accordingly.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely.
- Prepare and apply the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and almond extract until smooth to create a glaze. Drizzle the glaze evenly over the cooled bread.
- Add toppings: Sprinkle the sliced almonds over the glaze while it is still wet so they stick well. Let the glaze set before slicing and serving.
Notes
- For a more intense lemon flavor, add additional lemon zest to the glaze.
- Line the pan with parchment for easier removal and cleaner edges.
- Make sure not to overmix the batter to keep the bread light and tender.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- The glaze can be omitted or substituted with a light dusting of powdered sugar for a less sweet option.
