Moist Lemon Bread Loaf (Print)

Moist, tender loaf bursting with fresh lemon flavor and finished with a zesty glaze—perfect for breakfast or an afternoon treat.

# What You Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup fresh lemon juice
09 - ¼ cup milk
10 - 2 tablespoons lemon zest
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - ¾ cup powdered sugar
13 - 2–3 tablespoons fresh lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then mix in lemon zest, lemon juice, milk, and vanilla extract until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Do not overmix.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in pan for 10 minutes, then remove loaf and transfer to wire rack to cool completely.
09 - Whisk together powdered sugar and lemon juice until smooth and pourable.
10 - Drizzle glaze over cooled loaf. Slice and serve.

# Expert Advice:

01 -
  • This bread strikes the perfect balance between cake-like softness and that tangy lemon kick that makes your taste buds dance with joy.
  • The recipe is surprisingly forgiving - even when I accidentally added extra lemon juice once, it still turned out deliciously moist with an even brighter flavor.
02 -
  • Always zest your lemons before juicing them - trying to zest a squeezed lemon is frustratingly impossible, as I discovered the hard way during my first attempt.
  • Let the bread cool completely before glazing or youll end up with a thin, transparent glaze that soaks right in instead of creating that beautiful white finish on top.
03 -
  • Rubbing your sugar and lemon zest together with your fingers before adding other ingredients releases the essential oils for a much more pronounced lemon flavor throughout the bread.
  • For a super-moist loaf, brush the hot bread with a simple syrup made from equal parts lemon juice and sugar before adding the glaze once cooled.

Go Back