Lemon Bread

5 from 3 votes

A tender moist lemon pound cake topped with a sweet and tangy lemon glaze!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: bread

Servings: slices (2 9x5 inch loaf pans)

Calories: 419kcal

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 8x4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. Whisk together the the all-purpose flour, sugar, baking powder, and salt. Set aside. 1 cup (200 g) granulated sugar 2 cups (240 g) all purpose flour 1 Tablespoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sour cream, vanilla, lemon zest and lemon juice until combined. 2 large eggs ½ cup (120 ml) neutral-tasting oil ⅔ cup (160 g) sour cream ½ teaspoon vanilla extract ¼ cup (60 ml) lemon juice 2 Tablespoons lemon zest
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 350oF (177oC) 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 cooling rack.
Make the glaze. In a small bowl whisk together the powdered sugar and lemon juice. Drizzle over the cooled bread. Slice and serve.

Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 3 days.
Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.
Pan size: If you use a 9x5 loaf pan the loaf will not be as tall and bake in a few less minutes. Check the baking time 5 minutes early so as not to overbake.