Very Lemon Bread
Zesty, bright, and irresistibly moist, Very Lemon Bread is the ultimate treat for lemon lovers! This easy-to-make quick bread combines the tangy punch of fresh lemon zest and juice with a melt-in-your-mouth crumb, creating a loaf that's bursting with citrus flavor in every bite. Finished with a glossy, sweet-tart lemon glaze that drips delicately down the sides, this bread is perfect as a light dessert, a mid-afternoon snack, or even an indulgent brunch addition. Requiring just 15 minutes of prep time and simple pantry staples, this lemon bread recipe is as effortless as it is delicious—sure to become a new favorite in your baking repertoire. Keywords: lemon bread recipe, zesty lemon dessert, moist quick bread, citrus glaze.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 pieces Large eggs
- 0.5 cup Whole milk
- 1 tablespoon Fresh lemon zest
- 0.25 cup Fresh lemon juice
- 0.75 cup Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the milk, lemon zest, and lemon juice until combined.
Slowly add the dry ingredients to the wet mixture, and stir until just combined. Avoid overmixing to keep the bread light and fluffy.
Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the bread cools, prepare the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Once the bread is completely cooled, drizzle the glaze over the top, letting it run down the sides. Allow the glaze to set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 37.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 74 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.
