Buttermilk Tarragon Lemon Bread


Buttermilk Tarragon Lemon Bread | From My Sweet Heart

Does the arrival of spring (and then summer) signal a departure from the kitchen for you, especially in baking?  My ovens run all year round!  Though I do often like to lighten up in the warm weather.  For me though, the arrival of spring is the opportunity to use a new set of ingredients.  A new season, new fruits, new vegetables and all fresh!  I am excited to be able to walk onto my back deck for fresh herbs.  AND….. it means the opening of my local farm markets again!  And two of my favorite markets offer the best fresh cream and butter you can ever imagine!  This bread won’t have you in the kitchen for very long, I promise!  But your reward is a warm, fresh bread that is moist and tender, a little bit lemony with a tiny bite of pepper.  This is most definitely…..

…..a light, bright bread and a savory treat!  Perfect with a slice of cheese or a side to your salad.


Buttermilk Tarragon Lemon Bread | From My Sweet Heart

Here’s what you need to have you in and out of the kitchen in no time!


Yields:  1 loaf

Level of Difficulty:  easy



  • 1 3/4 cup of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 Tablespoon of sugar
  • 1 Tablespoon of finely chopped fresh tarragon
  • 1 Tablespoon of lemon zest
  • 4 Tablespoons of unsalted butter, melted
  • 1 cup of buttermilk
  • 1/4 cup of sour cream
  • 1 large egg

Preheat your oven to 350°F.  Prepare an 8 x 3 inch loaf pan with cooking spray.  Melt your butter and set it aside. 

Whisk together the flour, baking powder, salt, pepper, sugar, tarragon and lemon zest.  In another bowl, whisk together the egg, sour cream and buttermilk.  Pour the melted butter and the egg mixture over the flour mixture and combine just to moisten the dry ingredients.  It’s okay to have a few dry spots in the dough. 

Spoon the dough into your prepared bread pan.  Bake for about 50-55 minutes or until the top springs back lightly when touched in the center.  Place the pan on a cooling rack until just warm.  This bread will keep at room temperature, wrapped in plastic wrap for 1 week.


Buttermilk Tarragon Lemon Bread | From My Sweet Heart

Enjoy this light, bright kickoff to spring!



Recipe adapted from Savory Baking.


  1. says

    The farmer’s market is my favorite part of spring and summer. This bread sounds so good, I love the taste of lemon mixed with fresh herbs!

  2. says

    I’m all about quick breads but that’s only because yeast and me don’t get along as well. lol.

    Your bread looks crazy good, A! Buttermilk would have surely made it soft and tender.

    • Anne says

      Thanks A! What is crazy good are your sugar crusted lemon raspberry muffins…..those little breakfast cakes are gorgeous! : )

  3. says

    Awwww… Anne!! This bread looks gorgeous!! I love that heart shaped pat of butter… so cute!! You’re really getting so good at food styling. I’m taking all kinds of notes…so don’t be shocked if you see pats of shaped butter on my blog. :) I know your oven must love you since you never take it for granted. I make so many no bake desserts… my oven and I have a hot and cold relationship… no pun intended. LOL! :)

    • Anne says

      Ramona…you are too cute! Actually….I love your no bake cheesecakes and such. And your spicy kielbasa looks scrumptious!!! : )

    • Anne says

      Thanks Wendy and I just checked out your ‘no-stress’ lemon panna cotta and it really looks delightful….perfect as a warm weather dessert! : )

    • Anne says

      I’m with you Anna….I love baking year round. Speaking of which….your jalapeno cheddar buns are perfect for summer cookouts this year! : )

    • Anne says

      Thank you so much….and do you know what would be perfect on this bread? Your sweet and spicy tomato jam! That stuff looks luscious! : )

  4. says

    I am glad that you run the oven all year long. It seems that summer time does signal an inundation of frozen desserts and bar drinks. There is really far to much amazing produce during that time of year to be so limited.
    I think I have used tarragon once in baking and I really did like it, it is a shame that there is not many baked goods that use this herb. Your bread looks like it has that great texture we all want-yum! Lemon and tarragon are a great pairing of flavors as well!

    • Anne says

      Thanks Tina….I hope you run your oven all year round. Otherwise I’d go through withdrawal of your amazing baking…..like your Amadeus cookies! Though….there is something to be said for those luscious summer bar drinks! ;- }

  5. says

    It’s good to see someone else who likes tarragon! It’s the first herb up in my garden every spring and I start using it immediately. Love this recipe! You know I’m not much of a baker, but I just might make this tonight. I make a pasta with tarragon and lemon so making a bread just sounds SO RIGHT! Fantastic recipe my dear! And you pictures are a real sell! Love the heart-shaped butter. Of course I have to smile thinking that someone would have a heart-shaped cutter for this. :)

    • Anne says

      Thanks MJ….yes….I love tarragon and it’s great in this quick and easy bread! Perfect with your pork loin chops….and that fabulous brine! Congrats on your award. And as you can tell…..I’m partial to hearts…. ;- )

      • says

        Anne, I made this bread for a business meeting this week and it was a HUGE hit. I didn’t change anything for the bread recipe, but I did make a lemon tarragon glaze that people could use if they wanted a little sweet. It was perfect with your bread! I tried the bread without the glaze right out of the oven and it was delicious!!! With the glaze it was more like a breakfast bread and again – delicious! Thank you for such a great recipe that will get made many times in this house for sure!

  6. says

    I find myself baking quite a bit more in the summer given all the fresh ingredients, although Seattle never gets too hot to turn on the oven :) Maybe that’ll all change when we move to sunny Austin. This bread looks totally totally fantastic! I love the lemon and the tarragon- perfect for spring!

    • Anne says

      Thanks Sarah! Are you guys moving? Your rhubarb big crumb cake looks amazing! And as always….LOVE LOVE LOVE your photography! : )

  7. says

    I totally agree with James Beard! This looks like a marvelous quick bread….and the lemon-herb combo is perfect for our warmer weather!

    • Anne says

      Thanks Liz….and I loved your yellow butter cake with chocolate icing (my favorite flavor of cake!). I hope your hand is doing better! : )

    • Anne says

      Thanks Susie! I love taking drives on the weekend to find new markets. Though the ones in my area are pretty good! : )

    • Anne says

      Thanks Maureen and I keep forgetting that you are now into fall as we are starting spring! I’ve been so enjoying your Friday Food Writers series! : )

    • Anne says

      Thanks Cindy! And speaking of the upcoming Mother’s Day….everyone should hop over to your site to read your fabulous post On Giving! : )

    • Anne says

      Thanks Kelly….you know me and my hearts! You always have such beautiful photos, Kelly. And I am especially enamored with your lemon thyme roasted chicken! Gorgeous! : )

  8. says

    You picked a quote to my own heart. Fresh home-made bread and butter makes everything better.
    I remember when you shared this loaf on Facebook. I knew I had to come back and read the entire post. I’m so glad I did. Sounds so delicious. Love the citrus-y touch paired with the fresh herbs. MMM

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