Moist Zesty Lemon Bread Loaf (Print Version)

Tender lemon loaf with zesty notes and a bright tangy glaze, perfect for any time of day.

# What You Need:

→ Lemon Bread

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon fresh lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 3/4 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice

# How to Prepare:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla extract.
05 - Add flour mixture in three portions, alternating with lemon juice and milk, beginning and ending with flour; mix gently until just combined.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth and pourable; drizzle over cooled loaf and let glaze set before slicing.

# Expert Advice:

01 -
  • The glaze pooling into little pockets of the warm bread is pure magic—tart and sweet all at once.
  • You'll have tender, moist crumbs that stay soft for days, no dry bread crumbling on your plate.
  • It's simple enough for a lazy weekend but impressive enough to gift to neighbors or bring to friends.
02 -
  • Don't overmix the batter once you add the flour—overmixing develops gluten and makes the crumb tough and dense, not tender and soft.
  • Fresh lemon juice makes an enormous difference; bottled tastes flat and one-dimensional by comparison, so squeeze your own.
  • The loaf is done when a toothpick comes out clean, not when the edges start to pull away from the pan—remove it too early and the center will sink.
03 -
  • Use a citrus zester or microplane to get the most fragrant, finest lemon zest—it makes a visible and delicious difference.
  • Bring all your ingredients to room temperature before starting; cold eggs and butter don't blend as smoothly, which can affect the crumb's tenderness.

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