This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!
1 ¾cupsall-purpose flour227 grams fluffed and leveled
2teaspoonsbaking powder
½teaspoonsalt
zest of 2 lemonsor 3, if you like things tangy!
Lemon Glaze
½cuppowdered icing sugar
1-2tablespoonslemon juice
Instructions
Lemon Loaf
Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″) loaf pan (I recommend glass or light-colored as it will darken more quickly in a nonstick pan).
In a large bowl whisk together the oil and sugar on with a hand mixer on low speed. Add the wet ingredients of eggs, yogurt, juice, and vanilla extract. Whisk until smooth.
Now add in the dry ingredients. Add the flour, baking powder, salt, and lemon zest and stir just until combined.
Spread batter into prepared loaf pan.
Bake at 350 degrees F for 40-55 minutes (a larger pan will bake more quickly), covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs.
Cool to room temperature on a wire rack before slicing and serving. Store leftovers in the fridge for up to 4-5 days.
Lemon Glaze
Gradually stir lemon juice into the powdered icing sugar until desired consistency is reached — you may not need all of the lemon juice!
Drizzle over the loaf before serving.
Video
Notes
Storage
Store: Store this lemon bread in an airtight container at room temperature for a couple of days or in the fridge for up to 5 days. Allow it to cool completely to room temperature before putting it in the fridge.
Freeze:
To freeze slices - simply slice the loaf and wrap the slices individually in plastic wrap or parchment paper. Then store the slices in a Ziploc bag or freezer-safe container and freeze for up to 3 months. Take the slices out as you need them, letting them come to room temperature before serving them. You can heat them in the microwave for 30 seconds or so to speed this up if you like!
To freeze the whole loaf - wrap it in plastic wrap or store it in a container in the freezer. Defrost overnight on the counter and slice once it is soft.