Lemon Breakfast Bread

Lemon Breakfast Bread

Published January 30, 2013 | Written by

Published by: Healthline Exclusive

Servings: 12
Total Time: 60 min

Prep Time: 20 min | Cook Time: 40 min


This lightened-up lemon loaf gains some moisture with the addition of sour cream. Serve it with your favorite preserves for breakfast or enjoy plain as a snack.

Nutrition Facts
Serving size: 1 slice bread
Calories per serving: 191
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1.4g 7%
Sodium 111mg 5%
Total Carbohydrate 29.8g 10%
Protein 3.3g 5%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 cup low-fat sour cream
  • 1/2 cup nonfat milk
  • 2 tablespoons fresh lemon juice
  • 1/4 cup canola oil
  • 2 eggs
  • 1 cup sugar

Step by Step:

  1. Preheat oven to 350°F. Lightly spray an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with cooking spray.
  2. Combine flour, baking powder, salt, and zest in a large bowl and stir to combine.
  3. In a stand mixer or large bowl with a handheld mixer, whisk together the sour cream, milk, lemon juice, canola oil, eggs, and sugar until well-blended. Slowly add the wet ingredients to the dry, blending until just combined. Pour the batter into the prepared loaf pan.
  4. Bake for 40 to 50 minutes, until the edges of the cake pull away from the pan and a toothpick inserted into the center of the loaf comes out clean. Transfer to a cooling rack and cool before serving.