Lemon Bread is a tender bread flavored with fresh lemon juice and lemon zest. The lemon glaze adds another layer of lemony goodness.
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This quick bread is perfect for snacking, dessert, breakfast or brunch. Any excuse to have a slice of this bread is perfectly acceptable.
I won’t bore you by going on and on about how much I love lemons. When I was a teen, I’d grab a glass full of the good ice (crushed), drizzle with lemon juice and salt and munch away. I’m sure it wasn’t good for the enamel on my teeth, but I survived.
One of my family’s favorite desserts is my Lemon Buttermilk Pound Cake. There are rarely any leftovers. When I don’t need an entire pound cake, I make this lemon bread. It’s so delicious.
Fresh Lemon Juice Is Always Best
When I’m making any recipe that calls for lemon juice, I always buy fresh lemons. I just can’t tolerate the refrigerated lemon juice. And I think fresh is always best.
Of course, if you don’t have access to fresh, I can understand using the refrigerated type.
When choosing lemons in the grocery store, always pick the ones that are heavy. Heavy lemons have more juice. Also, make sure the lemons you purchase are firm, free of blemishes and have a deep yellow color.
If you want to grow your own lemons, check out these tips I share about growing lemon trees.
Lemon Bread Ingredients
- Softened Butter (I use unsalted)
- Lemon Juice (Fresh)
- Lemon Zest
- All-Purpose Flour
- Baking Powder
For the glaze, you’ll need 2 Tablespoons lemon juice and 1/2 cup powdered sugar.
This is how the cake batter looks before going into the oven.
Tips for Making Lemon Bread
- Measure accurately.
- Use fresh ingredients. Make sure your baking powder is fresh.
- Preheat the oven.
- Don’t overmix the ingredients.
- Bake in the center of the oven.
Also, when you cream the butter and sugar in a mixing bowl, make sure to cream until smooth, light and fluffy. You don’t want grainy.
My KitchenAid stand mixer is a lifesaver. I well remember the days of hand mixers. I’ve had this classic stand mixer for 20 years and it still works perfectly. I also added this flex edge beater and I love it. I don’t have to stop and scrape down the bowl.
You May Also Like These Recipes
- Strawberry Bread
- Easy Homemade Bread (Only 4 Ingredients)
- Lemon Blossoms
- Lemon Meringue Tart
- Blueberry Scones With Lemon Glaze
- Lemonade Poke Cake
- Lemon Squares
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1-1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 Tablespoons lemon juice
- 1/2 cup powdered sugar
- Preheat oven to 350º. Grease and flour a 9x5 loaf pan.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Beat in lemon juice and zest.
- Combine flour, baking powder, and salt. With the mixer on low, add the flour mixture alternately with the milk.
- Pour into a greased and floured 9x5 loaf pan. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a baking rack. Remove bread and cool completely.
- Combine glaze ingredients. If the glaze is too thick add more lemon juice. If it's too thin, add a little more powdered sugar and whisk until smooth.
- Drizzle cooled bread with glaze or serve the glaze on the side.
If you want a thicker glaze (like in the photos) stir in additional powdered sugar, a tablespoon at a time until the glaze is thick but pourable.
Amount Per Serving Calories 293Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 170mgCarbohydrates 46gFiber 1gSugar 26gProtein 4g