Moist Zesty Lemon Bread (Printable)
A moist, zesty loaf with fresh lemon flavor perfect for breakfast or tea time.
# 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
# Directions:
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 - In a large bowl, cream the softened butter and sugar together until light and fluffy.
04 - Beat in the eggs one at a time, mixing well after each addition.
05 - Add the lemon zest, lemon juice, and vanilla extract to the mixture and combine thoroughly.
06 - Alternate adding the dry flour mixture and milk to the wet ingredients, starting and ending with the dry mix. Stir gently until just combined, taking care not to overmix.
07 - Pour 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 - Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled loaf.
11 - Allow the glaze to set before slicing and serving.
# Expert Tips:
01 -
- It's foolproof enough for a beginner but tastes like you've been baking for years.
- The bright lemon flavor feels fancy but comes together in less than 20 minutes of actual work.
- One loaf feeds a crowd or becomes your secret breakfast stash for the whole week.
02 -
- Fresh lemon juice is everything—bottled juice tastes flat and bitter by comparison, so don't skimp here.
- Overmixing the batter once you add the flour makes the loaf dense and tough, so stir with intention, not aggression.
- Room temperature butter and eggs mix in smoothly; cold butter creates lumps that won't blend properly.
03 -
- If your kitchen is warm, chill your butter before creaming so it doesn't soften too much and makes the batter greasy.
- Zest your lemons before juicing them—once they're cut open, the zest becomes harder to grab and the juice runs everywhere.