Lemon Bread is a classic quick bread that's perfect for any occasion. This moist and flavorful bread is packed with lemon zest and juice, giving it a bright and tangy flavor. The simple glaze adds a touch of sweetness and enhances the lemon flavor.
It's the perfect treat for breakfast, brunch, or a mid-afternoon snack.
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Why This Recipe Works
The combination of zesty lemon flavor and moist texture makes it irresistible. Whether enjoyed for breakfast, as an afternoon snack, or with a cup of tea, this lemon bread is sure to satisfy your cravings.
- Easy to make: This recipe requires minimal effort and simple ingredients.
- Moist & flavorful: The combination of lemon zest and juice creates a burst of citrus flavor.
- Delicious lemon glaze: The finishing touch is a light and refreshing lemon glaze made with just confectioners' sugar and fresh lemon juice. It adds a touch of sweetness and complements this sweet quick bread beautifully.
Ingredients Overview
Lemon bread has a timeless quality. Its simple ingredients and comforting flavor evoke a sense of nostalgia, reminding you of childhood bake sales and family gatherings. You probably already have all the ingredients in your pantry and refrigerator!
With pantry staples like flour, sugar, and eggs, you're likely to have everything you need on hand. The easy glaze adds a touch of elegance without any extra fuss.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Lemon Bread
Lemon bread is a breeze to whip up, making it perfect for busy weeknights or spontaneous gatherings. No fancy ingredients or complicated techniques are required.
Make the Batter
- Preheat your oven to 350℉. Spray or grease a 1 pound 8.5×4.5″ baking pan.
- In a medium mixing bowl, mix together the flour, baking powder, salt, and sugar. Use a spatula to scrape the sides down and mix until no flour streaks show.
- In a separate large mixing bowl, mix the softened butter, vanilla, eggs, oil, milk, lemon zest, and lemon juice until well combined.
- Add the dry ingredients in two to three portions into the wet ingredients, mixing until just combined with each portion (this prevents the mixer from slinging flour everywhere!). Be sure to scrape the bowl sides down with a spatula as you mix.
Pour Into A Prepared Loaf Pan
- Pour the batter into the baking pan and spread evenly. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until the its golden brown on top with a crack down the middle.
Bake and Cool Completely
- Set on a cooling rack to cool for about 45 minutes while you make the lemon drizzle icing. While the bread is cooling, prepare the lemon drizzle icing.
- In a medium bowl, whisk the powdered sugar and lemon juice together until smooth.
Drizzle With Lemon Icing
- Run a knife around the outer edge of the loaf and the baking pan. Then, grab the parchment paper (you can use aluminum foil also) and gently lift the loaf cake out of the baking pan and set on a serving platter.
- Gently cut or tear away any parchment paper used to lift it out of the pan.
- Pour or drizzle the lemon icing over the bread, making sure it's evenly spread and dribbles over the edges. Slice into servings.
Serving Suggestions
This Lemon Bread is incredibly versatile and can be enjoyed in many ways. Serve it warm with a pat of butter and a cup of coffee or tea for a delightful breakfast or brunch. You can also enjoy it toasted with a spread of jam or cream cheese.
For a sweet treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- For a twist on the classic, try adding a handful of fresh blueberries or raspberries to the batter. You can also substitute orange zest and juice for a citrus twist.
- Add ¼ cup of poppy seeds to the batter for a delightful textural contrast.
Tips for Success
Here are a few tips for making this luscious lemon bread recipe:
- Ensure all your ingredients, especially the butter and eggs, are at room temperature for even mixing and a smooth batter.
- Once the dry and wet ingredients are combined, stop mixing. Overmixing can lead to a tough cake.
- Allow the cake to cool completely before adding the glaze to prevent it from soaking in.
Related Recipes
- Brown Butter Cinnamon Rolls
- Lemon Blackberry Bread
- Pumpkin Cream Cheese Bread
- Fat Tuesday Paczki Donuts
- Tsoureki Bread with Red Easter Eggs
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- 4.5 x 8.5 Loaf Cake Pan
Storage Options
- Store leftover lemon bread at room temperature in an airtight container for up to 3 days.
- For longer storage, wrap it in plastic wrap or aluminum foil before storing in the refrigerator for up to a week.
- You can also freeze whole or individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Freshly squeezed lemon juice is preferred for the best flavor. However, you can substitute bottled lemon juice in a pinch, using the same amount.
You can, but fresh lemon zest offers a brighter and more intense flavor. If dried lemon zest, let it sit in the lemon juice a few minutes to re-hydrate.
The loaf should have the characteristic crack down the length and be slightly golden brown. To double check doneness, insert a toothpick into the center of the bread. If it comes out clean, it's done.
Yes, you can easily double this recipe to make two loaves. Just divide the batter between two loaf pans.
More Bread Recipes
Get the Recipe!
Lemon Bread
Equipment
Ingredients
Lemon Loaf Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 tablespoon vegetable oil
- ¼ cup milk
- 2 tablespoon lemon zest freshly zested
- 2 tablespoon lemon juice fresh squeezed
Lemon Drizzle Icing
- ¾ cup powdered sugar
- 1½ tablespoon lemon juice fresh squeezed
Instructions
For the Lemon Bread
- Preheat your oven to 350℉. Spray or grease a 1 pound 8.5×4.5″ baking pan. NOTE: for easier removal, fit the loaf pan with parchment paper with some overhang on the long side of the pan. You can easily lift the cooled cake out with the parchment paper overhang!
- In a medium mixing bowl, mix together the flour, baking powder, salt, and sugar. Use a spatula to scrape the sides down and mix until no flour streaks show.1½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup sugar
- In a separate large mixing bowl, mix the softened butter, vanilla, eggs, oil, milk, lemon zest, and lemon juice until well combined.1 cup butter, 1 teaspoon vanilla extract, 3 large eggs, 2 tablespoon vegetable oil, ¼ cup milk, 2 tablespoon lemon zest, 2 tablespoon lemon juice
- Add the dry ingredients in two to three portions into the wet ingredients, mixing until just combined with each portion (this prevents the mixer from slinging flour everywhere!). Be sure to scrape the bowl sides down with a spatula as you mix.
- Pour the lemon loaf cake batter into the baking pan and spread evenly. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until the loaf cake is golden brown on top with a crack down the middle.
- Set on a cooling rack to cool for about 45 minutes while you make the lemon drizzle icing.
Make the Lemon Drizzle Icing
- In a medium bowl, whisk the powdered sugar and lemon juice together until smooth.¾ cup powdered sugar, 1½ tablespoon lemon juice
- The icing should be drizzle-y. Thin enough to trail off the spoon in ¼" thick threads. You can adjust the consistency with a few additional tablespoons of powdered sugar, or thin it down with a few tablespoons of milk.
- Run a knife around the outer edge of the loaf cake and the baking pan. Then, grab the parchment paper (you can use aluminum foil also) and gently lift the loaf cake out of the baking pan and set on a serving platter. Gently cut or tear away any parchment paper used to lift it out of the pan.
- Pour or drizzle the lemon icing over the loaf cake, making sure it's evenly spread and dribbles over the edges. Slice the lemon loaf cake into servings. NOTE: Be sure to let the lemon loaf cake cool completely so the heat doesn't melt the icing!
Notes
- Use room temperature ingredients for even mixing and a smooth batter.
- Don't overmix the batter - once the dry ingredients are just incorporated, stop mixing.
- For a more intense lemon flavor, use the zest of two lemons.
- Allow the cake to cool completely before adding the glaze to prevent it from soaking in
