Today we are making Lemon Bread! 🍋 This is the recipe that made Ryan's Grandma say, "Wow.  I'm glad you joined the family!" (And she is a tough cookie).  Ha! 


This Lemon Bread recipe can take on several variations!  My favorite is Lemon Almond Bread but you could omit the almonds and add a few drops of Lavender Vitality to make Lemon Lavender Bread like the photo! 

 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 milk
1/2 cup oil
2 large eggs slightly beaten
8 drops of
Lemon Vitality oil
1 teaspoon vanilla extract
1 teaspoon almond extract


For the lemon glaze:

1 cup powdered sugar
5 drops of
Lemon Vitality oil
1 teaspoon almond extract
1 Tbsp milk
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. Add in Lemon Vitality oil.  Whisk into the flour mixture. Set aside.

3.  In a separate medium bowl, combine the milk, oil, eggs,  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 Vitality oil, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve. Enjoy!  


 What are you whipping up in your kitchen today?


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