Moist Zesty Lemon Bread (Printable Version)
A moist and zesty lemon loaf bursting with fresh citrus, ideal for any time of day.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
# Method:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition.
05 - Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix just until combined to avoid overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
10 - Whisk powdered sugar with fresh lemon juice until smooth and pourable.
11 - Drizzle the glaze over the cooled loaf and let it set before slicing and serving.
# Chef's Tips:
01 -
- It comes together in under 20 minutes of hands-on time, so you can have fresh bread without fussing all day.
- The glaze transforms it from homey to almost elegant, perfect for sharing or a quiet moment alone.
- Fresh lemon juice and zest make it taste like you know your way around a kitchen, even if this is your first time.
02 -
- Room temperature butter and softened cream correctly; cold butter won't incorporate air and you'll lose the tender crumb that makes this special.
- Don't overmix once the flour goes in; a few lumps are your friend and will disappear in the oven, but overworking develops gluten and makes the bread dense and tough.
- Fresh lemon juice makes all the difference; bottled juice works if you must, but you'll taste the difference and it won't be as bright and alive.
03 -
- Use a microplane zester to get only the yellow part of the lemon peel, never the white pith underneath, which tastes bitter and ruins the whole vibe.
- If your loaf is browning too fast on top but isn't done in the middle, tent it loosely with foil for the last 15 minutes so the top stays golden instead of burnt.