Moist Zesty Lemon Bread Loaf (Printable View)

Tender lemon loaf with zesty glaze offers bright, citrus flavors and a moist texture.

# What You’ll Need:

→ Lemon Bread

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon fresh lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 3/4 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice

# Cooking Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Mix in eggs one at a time, then stir in lemon zest and vanilla extract until incorporated.
05 - Add flour mixture in three parts, alternating with lemon juice and milk, beginning and ending with flour. Stir gently until just combined.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
08 - Let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle evenly over the cooled loaf and allow glaze to set before slicing.

# Expert Tips:

01 -
  • The batter comes together in one bowl, and you'll have something warm to eat in just over an hour.
  • Fresh lemon juice mixed right into the dough means you taste brightness in every bite, not just on top.
  • It stays moist for days, which makes it perfect for grabbing on your way out the door or serving to unexpected guests.
02 -
  • Fresh lemon juice really does matter here—bottled juice tastes flat and tinny in comparison, and this bread deserves the brightness that fresh citrus brings.
  • The glaze should be thick enough to coat but thin enough to drizzle; if it's too thick, add juice drop by drop, and if it's too thin, add more powdered sugar.
  • Don't skip the 10-minute cooling time in the pan or you risk the bread crumbling when you try to turn it out.
03 -
  • Use a citrus zester rather than a box grater to get those perfect thin strands of lemon zest that perfume the entire batter without any bitter white pith.
  • Room-temperature ingredients mix more smoothly and create a more tender crumb than cold ingredients, so pull your butter, eggs, and milk out of the fridge 30 minutes before you start baking.

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