Yeasted Lemon Bread

Lemon and almond combine in this tender yeasted loaf. The addition of sour cream adds a slight tang and a touch of richness not found in most sandwich breads. It's lovely toasted, especially fresh strawberry or raspberry preserves.

20 mins
35 to 45 mins
3 hrs 50 mins
one 9" x 5" loaf
Yeasted Lemon Bread


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  1. Warm the sour cream and water to lukewarm in a microwave, or over very low heat, stirring constantly. Add the butter and stir until it has melted.

  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In another bowl, whisk together the lemon zest, flour, almond flour or almonds, sugar, yeast, and salt.

  3. Add the dry ingredients to the sour cream mixture, then mix in the eggs and flavor (or additional zest).

  4. Stir until the mixture becomes cohesive, then cover the bowl and set it aside for 15 minutes.

  5. Knead the dough — by hand, electric mixer, food processor or bread machine — until it's smooth and elastic, adding a small amount of water or flour to make a smooth dough, if needed.

  6. Place it in a greased bowl, cover the bowl, and set the dough aside to rise for 1 1/2 to 2 hours, until it's doubled in bulk.

  7. Turn the dough out onto a lightly greased surface and knead it gently a few times.

  8. Form it into a log, and place it in a lightly greased 9" x 5" loaf pan.

  9. Cover the pan, and allow the dough to rise for 1 to 1 1/2 hours, until it's almost even with the top of the pan.

  10. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until its internal temperature registers 190°F on a digital thermometer.

  11. Remove the bread from the oven, then remove it from the pan(s) after 5 minutes, and let it cool completely on a rack.

  12. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.

Tips from our Bakers