Moist Zesty Lemon Bread (Printable)
A moist lemon loaf infused with fresh citrus, ideal for breakfast or tea time enjoyment.
# 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
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer or whisk, cream the butter and sugar together until light and fluffy.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition.
05 - Mix in the lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - Alternate adding the flour mixture and milk to the wet mixture, beginning and ending with the flour. Stir gently until just combined to avoid overmixing.
07 - Transfer the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the loaf to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
10 - Whisk together the powdered sugar and lemon juice until smooth and pourable.
11 - Drizzle the glaze evenly over the cooled loaf and let it set before slicing and serving.
# Tips from dashanddishes:
01 -
- It's foolproof enough for a weekday breakfast but impressive enough to bring to a gathering.
- The glaze adds a professional finish that looks like you spent hours, but really took minutes.
- Fresh lemon flavor without being overpowering or harsh.
02 -
- Overmixing the batter after you add the flour is the quickest way to ruin this loaf; mix with a gentle hand once the dry ingredients go in.
- Fresh lemon juice makes an enormous difference; bottled juice tastes flat and chemical by comparison.
- Don't skip the cooling time in the pan; it prevents the loaf from crumbling apart when you turn it out.
03 -
- Measure flour by spooning it into the cup and leveling off; scooping directly compacts it and you'll end up with too much.
- If you don't have fresh lemons, this is the one dessert where quality matters enough to change your whole approach; save this recipe for when they're good.