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.

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.

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.

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

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.

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. 

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.

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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