Lemon Bread

Lemon Bread

Food has a story.  It has beauty.  Memories.

Because I constantly talk about food, I tend to attract those with similar interests in food.  Recently, I realized a fellow admirer of food had a story to share.  In honor of our “Lemon Week,” I asked her to share memories of  her favorite lemon recipe. I had the privilege of having a few slices of this delicious bread.  And, I’m sorry to say, it did not make it home … I ate it all.

I introduce to you our guest blogger, Jen Foley, sharing her warm story of tradition and great food.

This recipe is part of Lemon Week here on Live Pretty following a special online chat we had with Christine of Cook The Story & Katie of Katie’s Cucina.  We talked everything lemons – sharing recipes, tips, taste memories and ideas.  To view our chat click here.


A Delicious Tradition – Good Anytime – Jen Foley

Southern California – sunshine, palm trees, the holidays and lemon bread; this is the stuff sugarplum dreams are made of! My Mom would make batches and batches of lemon bread in the days leading up to Christmas. It would appear for breakfast, show up at lunch and accompany vanilla ice cream for an after dinner treat.

Mini loaves went out the door as gifts to our neighbors, our postman and our teachers. My siblings and I never had to ask for it and we never complained when it was gone, we knew there was always next year.

While I’ve carried on this holiday tradition with my daughter, there are times – like tonight – when a year is just too long to wait.




Foley Family Lemon Bread


½ cup butter
1 cup sugar
2 eggs beaten
½ cup milk
1 ¼ cup all purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt
Grated rind/zest of 1 lemon
Nuts (optional)

Juice of one lemon combined with 1/4 cup of sugar, set aside


Cream butter, sugar (1 cup) and eggs.
Add dry ingredients, alternating with milk.
Fold in grated lemon rind/zest and nuts. (optional)

Fill greased loaf pan(s):
3 small loaf pans (fill 2/3 full), cook 40 min at 350 degrees F OR
1 large loaf pan – 1 hour at 350 degrees F

Remove from oven, pierce with toothpick or fork, pour lemon juice/sugar mixture over top while warm, let cool.


Jen Foley


Combining his love of food and communications, Rod is a marketing guru with extensive experience in the healthcare, restaurant and luxury services industry. Rod’s special talent is cooking. He makes magic in the kitchen by relying on fresh foods and unique flavors. He is married to Beth, and together they have two little girls. Rod and Beth have the perfect Live Pretty partnership: he cooks fabulous dishes and she creates the beautiful ambiance that combines to make their events special and unforgettable.

  Pin It

One Response to “Lemon Bread”

  1. Jennifer — April 28, 2014 @ 1:58 pm (#

    I LOVE this bread. I just launched my food blog and this is one of my first recipes. Thank you for the inspiration- and I was sure to mention your site as my source.



Leave a Comment