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Lemon Bread

Linda M. Harris
Lemon bread is a deliciously light and moist loaf with a perfect balance of sweet and tangy lemon flavor.
Made with fresh lemon zest and juice, this easy-to-follow recipe creates a refreshing treat that's perfect for any occasion.
Whether served as a breakfast, snack, or dessert, this lemon bread is sure to brighten your day with every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baking
Servings 10 Slices
Calories 250 kcal

Equipment

  • 9x5-inch loaf pan (1)
  • Mixing bowls (2)
  • Whisk (1)
  • Measuring cups and spoons (1 set)
  • Sifter or fine-mesh strainer - 1
  • Rubber Spatula (1)
  • Toothpick (for testing doneness) - 1
  • Wire rack (for cooling) - 1

Ingredients
  

  • All-purpose flour – 2 cups 240g
  • Baking powder – 1 ½ teaspoons
  • Salt – ½ teaspoon
  • Lemon zest – 1 tablespoon
  • Lemon juice – ¼ cup freshly squeezed
  • Granulated sugar – 1 cup 200g
  • Eggs – 2 large
  • Vegetable oil – ½ cup 120ml or melted butter
  • Optional lemon glaze:
  • Powdered sugar – 1 cup 120g
  • Lemon juice – 2 tablespoons

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
  • Combine the wet ingredients: In a large bowl, whisk together the lemon zest, lemon juice, and sugar until smooth.
    Add the eggs and whisk well.
    Stir in the oil or melted butter.
  • Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Cool in the pan for 10 minutes, then remove the bread and transfer to a wire rack to cool completely.
  • Optional glaze: For extra sweetness, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

Notes

  • Fresh lemons are key to achieving the best flavor; avoid bottled lemon juice if possible.
  • If you prefer a richer flavor, substitute butter for oil in the batter.
  • This bread can be made ahead and stored for up to 3 days at room temperature or up to 1 week in the fridge.
  • For an extra zing, try adding poppy seeds to the batter or a few blueberries for added texture.
  • If you’re in a hurry, the bread can be frozen for up to 3 months. Thaw at room temperature before serving.
Keyword Lemon Bread