Lemon Loaf Bread

Lemon loaf bread

This lemon loaf bread is easy to make, moist, and topped with a lemon glaze. The bread is sweet with the tangy zip of lemon. It’s perfect with a cup of tea, for breakfast, an afternoon snack, or dessert.

Gather up your ingredients.

ingredients for lemon loaf bread

Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

In a medium bowl, sift together the flour, baking powder, baking soda, and Kosher salt. Stir in the lemon zest.

stir the lemon zest into the dry ingredients

In a mixing bowl, cream the softened butter until it’s light and fluffy, about 2 minutes. Slowly add in the granulated sugar and mix together another 2 minutes to keep it light and fluffy.

Add the eggs, one at a time, scraping the bowl as necessary.

Add the eggs one at a time

Pour in the lemon juice. (NOTE: your batter will curdle at this point and look kind of like cottage cheese.)

curdled batter

Alternate mixing in the flour mixture and the milk, beating on low speed and being careful to combine but not overmix.

Pour the batter into the prepared loaf pan.

pour the batter into the greased loaf pan

Bake for 60-65 minutes, or until a cake tester comes out clean.

Allow the lemon loaf bread to cool in the baking pan for 10 minutes, then gently release it and place it on a wire rack to continue cooling. 

bread cooling on wire rack

To glaze the loaf, first be sure the bread is completely cool. Then mix together the confectioner’s sugar and lemon juice. (for easy clean-up, put the wire cooling rack on top of some newspaper, it gets very drippy!) Drizzle the glaze over the lemon loaf bread and allow 10 minutes for it to set.

glazed bread

Storage: To keep the lemon loaf bread fresh, ensure the glaze is completely set, then cover tightly with plastic wrap. You can keep it at room temperature for up to 4 days or refrigerated for up to 7 days.

To Freeze: If you’d like to freeze this bread, do so before adding the glaze. Simply wrap the cooled loaf tightly in plastic wrap, then put it in a freezer bag. You can wrap the loaf whole or in individual slices.

If you love this Lemon Loaf Bread, you might also enjoy my Banana Bread, Blueberry Lemon Loaf Cake, and Cranberry Chocolate Chip Bread.

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Lemon Loaf Bread

Lemon Loaf Bread

Easy lemon loaf bread using the zest and juice of 1 large lemon. Bread is sweet with the tangy zip of lemon. Perfect for breakfast, snack or dessert.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

For the Lemon Loaf Bread:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 tablespoon lemon zest (zest from 1 lemon)
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 eggs at room temperature
1/2 cup lemon juice
1/2 cup milk at room temperature

For the Lemon Glaze:
1/2 cup confectioner’s sugar
1/4 cup lemon juice

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and Kosher salt. Stir in the lemon zest.
  3. In a mixing bowl, cream the softened butter until it’s light and fluffy, about 2 minutes. Slowly add in the granulated sugar and mix together another 2 minutes to keep it light and fluffy.
  4. Add the eggs, one at a time, scraping the bowl as necessary.
  5. Pour in the lemon juice. (NOTE: your batter will curdle at this point and look kind of like cottage cheese.)
  6. Alternate mixing in the flour mixture and the milk, beating on low speed and being careful to combine but not overmix.
  7. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a cake tester comes out clean.
  8. Allow the lemon loaf bread to cool in the baking pan for 10 minutes, then gently release it and place it on a wire rack to continue cooling. 
  9. To glaze the loaf, first be sure the bread is completely cool. Then mix together the confectioner’s sugar and lemon juice. (for easy clean-up, put the wire cooling rack on top of some newspaper, it gets very drippy!) Drizzle the glaze over the lemon loaf bread and allow 10 minutes for it to set.

Notes

Storage: To keep the lemon loaf bread fresh, ensure the glaze is completely set, then cover tightly with plastic wrap. You can keep it at room temperature for up to 4 days or refrigerated for up to 7 days.

To Freeze: If you’d like to freeze this bread, do so before adding the glaze. Simply wrap the cooled loaf tightly in plastic wrap, then put it in a freezer bag. You can wrap the loaf whole or in individual slices.

Keywords: lemon loaf bread, easy lemon bread, loaf bread, glazed lemon loaf bread

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