Lemon bread is the perfect dessert to eat in the spring, and can be incredibly simple to make with the right recipe.

Baking can sometimes be a tedious task rather than fun due to long lists of ingredients or complicated recipes, but this tasty dish could not be easier – or cheaper- to make.

Jennifer, a San Diego baker and the founder of Kirbie Cravings, has explained that lemon bread does not need butter or oil to bake but rather just four simple ingredients.

She said: “This bright lemon bread is the perfect way to welcome in the new season and to serve at brunch.

“I love that this bread only takes a few minutes to prepare and then it’s ready to be baked

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Instructions: 

To begin, preheat the oven to 180C and line a loaf pan with baking paper.

Juice and zest a lemon, and then add to a large mixing bowl along with the eggs and condensed milk.

Mix until the ingredients are fully combined and you have a smooth batter. Then slowly add in the flour a little at a time until fully incorporated.

Jennifer said: “If you find any pockets of flour, the best way to break them up is to rapidly run your whisk in a back and forth motion rather than just stirring in a circular pattern.”

Pour the batter into the prepared tin and bake for around 35 to 45 minutes until it is well-riden.

Leave the bread to cool fully in the pan before removing to serve

To make the lemon drizzle, add the powdered sugar and lemon juice to a bowl, then pour a little bit of milk as needed to thin out the icing to your desired consistency.

If you are drizzling icing on top, wait until the bread has fully cooled down before decorating it. Then, your delicious lemon bread will be ready to serve.