Our best lemon bread recipe is a spring and summer dream. It’s the perfect recipe to whip up when the temperatures start to creep into the 50s and the yearning for bright, sunshiny lemon flavors is calling from within. Every slice is tender, moist and perfumed with lemon, and the top of the loaf is covered in a sticky lemon glaze. For all the lemon lovers out there, serve a slice with a dollop of whipped cream and a bit of lemon curd.
Ingredients for Lemon Bread
- Butter: Before starting this recipe for lemon bread, make sure your butter is softened so it whips up and aerates, creating a fluffier loaf. Here’s how to soften butter quickly.
- Eggs: Room-temperature eggs blend much more easily with creamed butter and sugar. Take your eggs out of the fridge and place them on the counter 30 minutes before starting this lemon bread recipe.
- Lemons: Between the juice and the zest, you’ll need about two lemons for this recipe.
- All-purpose flour: This is the best type of flour to use for any quick bread recipe. All-purpose flour gives just enough structure yet maintains a moist, tender crumb.
- Confectioners’ sugar: While we call for 1/2 cup confectioners’ sugar, make sure you have a bit extra on hand just in case you find the glaze too thin for your liking.
Directions
Step 1: Beat the creamed mixture
Preheat your oven to 350°F. Grease an 8×4-inch loaf pan. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes.
Then, beat in the eggs, lemon zest and juice until well combined.
Editor’s Tip: Use a good hand mixer or stand mixer to cream the butter and sugar.
Step 2: Create the batter
In a separate bowl, whisk together the flour, baking powder and salt.
Next, alternate adding the flour mixture and the milk into the creamed mixture, combining after each addition.
Editor’s Tip: To ensure all the liquid is thoroughly absorbed into the batter, pour half the flour mixture into the creamed mixture and beat just until combined. Pour in all the milk, beat well, then beat in the rest of the flour mixture just until combined. Don’t overbeat the final flour mixture into the batter or else the lemon bread may turn out dense. Take a moment to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Step 3: Bake the loaf
Pour the batter into the greased loaf pan. Bake the bread until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the bread in its pan at room temperature for 15 minutes, then transfer the bread onto a wire rack.
Step 4: Finish with the glaze
In a small bowl, whisk together the confectioners’ sugar and lemon juice. Drizzle the glaze evenly on the top of the bread. Serve your slices while they’re still warm, although they can be served at room temperature too. Whichever you and your guests prefer!
Editor’s Tip: Add extra confectioners’ sugar if you want your glaze to be a bit thicker, or add lemon juice, water or milk if you want it thinner.
Recipe Variations
- Sprinkle in herbs de Provence: It sounds odd, but an herbs de Provence blend is gorgeous in a recipe for lemon bread. The floral and herbaceous notes sing with the lemon. Whisk in 1 tablespoon of the French blend into the flour mixture.
- Stir in pistachios: Pistachios and lemon are a match made in heaven. Fold 3/4 cup chopped pistachios into the batter before pouring it in the pan.
- Swap in frosting for the glaze: Instead of the glaze, try a thicker topping and use a homemade frosting recipe using confectioners’ sugar. This easy vanilla buttercream is a favorite. Or simply use prepared frosting as a shortcut.
- Decorate with extras: Arrange dehydrated lemon slices or candied citrus on the lemon bread for a professional-looking dessert. Or sprinkle the glaze with extra lemon zest for an easier decoration.
How to Store Lemon Bread
To store, wrap the glazed lemon bread loosely in storage wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the fridge for up to five days.
Can you freeze lemon bread?
Yes, you can freeze this lemon bread recipe. Wrap the room-temperature, unglazed lemon bread in storage wrap followed by a layer of aluminum foil. Keep the loaf in the freezer for up to two months. When you’re ready to enjoy it, thaw the loaf at room temperature or overnight in the fridge, then drizzle on the glaze.
Lemon Bread Tips
Is lemon extract the same as lemon juice?
While you’ll get bright, lemony flavor from both, lemon extract and lemon juice are not the same. Lemon extract is traditionally made by extracting oils from lemon peels that have been soaked in alcohol. It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon.
Can you use lemon juice instead of fresh lemon?
Bottled lemon juice can be used in place of fresh, especially when used in a baked good like this best lemon bread recipe. Keep in mind, however, that preservatives are in the bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, as with this lemon chicken with orzo, always opt for fresh lemon juice.
How long do lemons last?
Whole lemons keep well in the refrigerator for up to three to four weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a resealable bag in the refrigerator to prolong their lasting power by up to a week.
