Lemon Bread

Calling all lemon lovers! This lemon bread recipe is super moist, and easy to mix up. With fresh lemon juice and lemon zest, and topped with a simple lemon glaze this bread is packing a lemony punch and full of tangy lemon flavor! The best part is you don’t need an electric mixer!

 

There was a time where I gravitated more towards a really good chocolate dessert. But then as I got older I guess my tastebuds matured because it’s lemon desserts that i reach for first! Like a lemon meringue pie with that pillowy meringue on top. Or a slice of my lemon bundt cake that is so buttery and delicious.

So after mixing up my lemon blueberry bread recipe, I knew I wanted more of a just a simple lemon loaf, like the Starbucks lemon loaf you may have tried before! 

To keep the cake wonderfully moist I used oil instead of butter. Oil is liquid at room temperature so it creates a more tender crumb because it stays fluid unlike butter which hardens. Butter also contains water unlike oil, so some of that water evaporates off during baking leaving a drier, denser cake. 

Once the lemon loaf is done baking, I then mix up a quick lemon glaze and drizzle over the cake. The glaze will harden over time providing a little extra sweetness, moisture, and bright lemon flavor.

I think after one bite you will declare this is the best lemon bread recipe! Just grab a cup of coffee and enjoy.

See Also: 

• Oil vs butter in your quick breads what’s better? Find out the difference and what I prefer!
• If you love Nutella, then try making this easy Nutella quick bread recipe!
• When you have some leftover sweet potatoes, try making this streusel topped sweet potato bread with it!

Why you will love recipe

• Mixes up in minutes – I love making a quick bread like a banana bread or this mango bread, because it takes very little effort and is ready to be baked in minutes.
• Uses both lemon juice and lemon zest – For this lemon loaf I used both lemon juice and lemon zest for maximum lemon flavor. If you want more lemon flavor you could always add some lemon extract.
• Perfect for freezing – If you can’t eat all this bread at once, then freeze this bread for up to 3 months, to enjoy later!
• Copycat Starbucks Loaf– Just like your favorite coffee shop loaf, but much easier and cheaper to make!

Ingredients Needed

For full recipe and ingredients, be sure to read the full recipe at the bottom of the post.

• All-purpose flour – For a tender, fluffy bread be sure to measure the right way but spooning the flour into your measuring cup and leveling it off. Or measure by weight and use a kitchen scale.
• Granulated sugar 
• Baking powder – This will make your bread rise. Be sure to use baking powder and not baking soda. Baking powder and baking soda are not the same ingredients and your bread won’t rise properly if you swap 1:1.
• Salt – This helps balance the sweetness. I prefer to bake with sea salt because it’s fine in crystal size and has a pure salt taste with no additives, but table salt or kosher salt also works.
• Eggs – Bring your eggs to room temperature before using. I place mine in a bowl of warm water for 10 minutes before using. Read my full tutorial on how to bring eggs to room temperature fast.
• Sour cream – This adds richness and flavor. I recommend using full-fat sour cream for best flavor and texture. You could also swap and use full fat plain Greek yogurt.
• Neutral-flavored oil – Vegetable oil, canola oil, grapeseed, or safflower are all great options. Oil vs butter will make for a moister bread with a more tender crumb. But be sure to use an oil that won’t impart flavor such as olive oil.
• Vanilla extract – I recommend using pure vanilla extract, but imitation vanilla extract will also work.
• Fresh lemons – You will zest the lemons, and then use the juice of the lemon as well. I use fresh lemon juice in the glaze for top of the loaf too. Read my full tutorial on how to zest a lemon.

How To Make Lemon Bread

Preheat and prepare pan.  Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 8×4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray. 

Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour,  granulated sugar, baking powder, and salt. Set aside.  

Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sour cream, vanilla, lemon juice and lemon zest until combined.

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Do not overmix. 

Bake. Spoon batter into prepared loaf pan. Bake in a preheated  oven at 350^oF (177_^oC) oven for 50-55 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire rack.

Make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice.

When the bread has cooled drizzle the glaze over the bread. Then it’s time to slice and serve!

Recipe Tips

• Measure your flour correctly. Too much flour will result in a dry, dense lemon bread. Either measure by spooning the flour into your cup and levelling it off, or measure using a kitchen scale.
• Do not overmix. Once you add the flour mixture, be sure to stir only until the flour has been mixed in. Stirring too much will result in a tough, chewy bread.
• Test with a toothpick inserted into the center – It can be tricky to tell if a quick bread is done baking. Be sure to insert a toothpick. If there is wet batter, then bake a little longer.

Recipe Variations

• Gluten free flour – You can always replace the all purpose flour with a 1:1 gluten free flour made for baking.
• Citrus zest – Try a different zest such as orange or lime!
• Add poppy seeds – You could always stir in 2 Tablespoons poppyseeds to the lemon batter before baking.
• Glaze- You can skip the glaze and make an unglazed lemon loaf instead. Try dusting the top with powdered sugar!
• Whole wheat flour – To make more nutritious, try replacing half of the all-purpose flour with wheat flour. Try using white whole wheat flour, which is lighter in texture.
• Lemon extract -You could always add more lemon flavor by adding lemon extract. It’s strong so I’d go with a small amount to start such as 1/4 – 1/2 teaspoon.
• Stir in fresh fruit – You can stir in fresh blueberries, raspberries, strawberries or blackberries!
• Brush on a lemon syrup – Instead of a glaze, try making a simple syrup and brushing on top of the cakes for added moisture. 

Storage Instructions

Let the loaf cool completely then wrap in plastic wrap or aluminum foil to keep it super moist. I store my bread at room temperature for a few days. Any longer then I recommend freezing.

You can also freeze this bread. This bread freezes well and still tastes great once thawed.  Let the bread cool completely, and then wrap in plastic wrap or aluminum foil. I like to wrap in a few layers and then also place in a large freezer plastic bag. or airtight container. The bread will freeze for up to 3 months. When ready to enjoy, unwrap and defrost at room temperature before serving.

Frequently Asked Questions

More Recipes To Try

If you’re craving more lemon then you need to try my lemon blueberry cheesecake recipe with a fresh blueberry topping.

And you can’t go wrong with my most popular recipe on the blog, these soft iced lemon cookies!