Description
This Lemon Loaf Bread is a moist, buttery treat bursting with bright citrus flavor. With lemon juice and zest in both the batter and glaze, each bite offers a perfect balance of tangy and sweet. It’s easy to make, incredibly tender, and ideal for tea time, brunch, or gifting.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
5. Alternately add dry ingredients and milk into the butter mixture, beginning and ending with the flour. Mix just until combined.
6. Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
7. Let cool 10 minutes in pan, then transfer to wire rack.
8. Whisk together powdered sugar and lemon juice to make glaze. Drizzle over warm loaf. Let cool completely.
Notes
Do not overmix the batter—stop once the flour disappears to avoid a dense texture.
For a brighter lemon flavor, increase the zest slightly or use Meyer lemons.
If freezing, wrap tightly and glaze after thawing for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg