Danish Lemon Bread
Brighten your day with this zesty and irresistible Danish Lemon Bread! Bursting with the citrusy freshness of lemon juice and zest, this quick bread strikes the perfect balance between tangy and sweet. The moist, tender crumb comes from a blend of buttermilk and butter, while the golden glaze made with powdered sugar and fresh lemon juice adds a radiant finish. Perfect for breakfast, an afternoon treat, or dessert, it’s a versatile loaf that pairs beautifully with a cup of tea or coffee. Ready in just over an hour, this easy-to-follow recipe will have your kitchen smelling divine with its blend of fresh lemon and warm vanilla. Make every bite a slice of sunshine with this classic yet indulgent Danish Lemon Bread!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup buttermilk
- 0.25 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Add the lemon zest, lemon juice, and vanilla extract to the wet mixture, stirring until combined.
Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
Once the bread is completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Slice and enjoy your Danish Lemon Bread with a cup of coffee or tea!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 41.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
