Lemon Bubble Bread

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“This recipe comes from my very first cookbook...The Mary Moore Cookbook, published in 1978! This loaf rises nicely and gives your kitchen that marvellous baking bread aroma! Nice, light lemony flavor. Prep time does not include rising time.”
1hr 5mins
1 loaf

Ingredients Nutrition


  1. In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
  2. Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
  3. Stir well and cool to lukewarm.
  4. Sift and measure flour.
  5. Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
  6. Beat well, add eggs and beat well again.
  7. Add 3 1/2 cups more flour and beat as well as you can.
  8. Reserve remaining 1/2 cup flour for flouring the board later.
  9. Cover and let rise in a warm place for 1 hour or until double in bulk.
  10. Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
  11. Punch down dough, turn out onto floured board and knead 100 times.
  12. Divide in half.
  13. Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
  14. Generously butter a large bundt pan.
  15. Shape pieces of dough into round smooth balls.
  16. Place in bottom of pan in rings.
  17. Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
  18. End with melted butter and sugar- rind mixture.
  19. Let rise until above rim of pan.
  20. Bake in preheated 350F degree oven for 35-40 minutes.
  21. Watch to make sure top doesn't get brown too quikly.
  22. Cover with foil if necessary.
  23. Cool for 5 minutes.
  24. Loosen sides with a long knife and lift out of pan.

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