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Dorothy Thomas

Lemon Bread Recipe

A moist, tangy-sweet lemon bread with a delicate crumb and a zesty lemon glaze. Perfect for breakfast, brunch, or an afternoon treat!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 190g 1 ½ cups All-purpose flour
  • 5g 1 tsp Baking powder
  • 2.5g ½ tsp Salt
  • 115g ½ cup Unsalted butter, softened
  • 200g 1 cup Granulated sugar
  • 2 large 2 Eggs
  • 30ml 2 tbsp Lemon zest (about 2 lemons)
  • 60ml ¼ cup Fresh lemon juice
  • 120ml ½ cup Buttermilk (or milk + ½ tbsp vinegar)
For the Glaze:
  • 120g  1 cup Powdered sugar
  • 45ml 2–3 tbsp Lemon juice

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Zester/Microplane
  • Electric mixer (optional)

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Dry Ingredients: Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat butter and sugar until fluffy (2–3 mins). Add eggs one at a time, then mix in lemon zest and juice.
  4. Combine: Alternate adding dry ingredients and buttermilk, mixing just until combined.
  5. Bake: Pour batter into the pan. Bake 45–50 mins or until a toothpick comes out clean. Cool 10 mins in pan, then transfer to a rack.
  6. Glaze: Whisk powdered sugar and lemon juice. Drizzle over cooled bread.

Notes

  • Storage: Keep wrapped at room temp for 2 days or refrigerate for up to 5 days.
  • Variations: Add poppy seeds or blueberries for extra flavor!
  • For Extra Moistness: Brush warm bread with extra lemon syrup (1 tbsp sugar + 1 tbsp lemon juice, heated).