There is nothing better than a delicious lemon bread that is bursting with the flavor of freshly squeezed lemons. This lemon bread recipe is just that and much easier to make than you would think.
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Lemon bread is such a delicious sweet treat that can be enjoyed in the morning for breakfast or after dinner for a yummy dessert, or both 😉 This recipe will definitely make you want to stock up on fresh lemons this summer, or any time of year really.
When making this particular bread I like to make sure my butter is room temperature. You can get that creamy fluffy texture when you beat the sugar together with room temp butter. It will really make a difference in your bread so do not skimp on this step.
I also like to add yogurt vs. sour cream, either is fine, but in my experience the vanilla yogurt adds great flavor to this particular lemon bread recipe. But don’t fret if you are missing yogurt or more specifically vanilla yogurt. Like I said this bread is just as delicious with plain yogurt or sour cream.
Simple and Delicious Lemon Bread Recipe
First you want to zest about 2 tablespoons of lemon zest, maybe half a lemon. Then, squeeze some juice from a few lemons, you need about 4-5 tablespoons of lemon juice. I use about 2-3 lemons, it just depends on the size of lemons you are using. When they are really ripe they will produce more juice 😉
You can use either a hand mixer or stand mixer for these next steps. Cream together the room temperature butter and sugar until nice and fluffy, about 3 minutes.
Add in eggs one at a time, making sure to beat well after each one. Then, add vanilla, lemon zest and juice and yogurt, mix to combine.
Add all dry ingredients and mix until well combined, scraping down sides of bowl as needed. Grease a 8×4 loaf pan and pour batter into loaf pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted comes out clean.
While bread is baking prepare glaze. Mix about 3/4 cup powder sugar with 1 1/2 tablespoons of lemon juice. To thicken up glaze add more powder sugar. If you want a stronger lemon flavor you can use some lemon extract but add a little at a time.
Making a powder sugar glaze is very forgiving. You can easily fix the glaze if it is too runny by adding in more powder sugar. If it is too thick add very little lemon juice to thin it out until you reach desired thickness. I like mine on the “a little thicker” side.
Cool loaf completely before removing from pan. You may need to run a knife along side of loaf to get it to come out easily.
Set lemon loaf on a flat plate, cutting board or cake plate. Pour prepared glaze over the entire lemon loaf. Let glaze dry completely and enjoy.
BONUS: Scrape all the glaze that is on the plate and add it to your slice of lemon bread 😉 This recipe also freezes well. Pre slice lemon loaf and wrap slices in plastic wrap and store inside a freezer bag.
Do you love baking yummy loaf/bread recipes!? Try out my two way banana bread recipe and don’t forget to tag me using #moerecipes so I can see how yours turned out!
This delicious lemon bread is a great sweet treat that is bursting with the flavor of freshly squeezed lemons. Topped with a delicious lemon glaze, this lemon bread will definitely make you want to keep some lemons lying around.
- 1/2 cup room temperature butter
- 1 cup white sugar
- 3 eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla
- 1/3 cup vanilla or plain yogurt sour cream will work as well
- 1 1/2 cups of flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cups powder sugar
- 1 1/2 tbsp fresh lemon juice
Preheat oven to 325 degrees.
Cream together butter and sugar until nice and fluffy, about 3 minutes.
Add eggs one at a time beating well after each one.
Add lemon zest, juice, vanilla and yogurt, mix until ingredients are combined.
Add all dry ingredients and mix until well incorporated, scraping down sides as needed.
Grease 8 x 4 loaf pan and pour batter into pan.
Bake for 55-60 minutes, or until toothpick inserted comes out clean.
While loaf is cooking add powder sugar to a small bowl. Slowly add lemon juice as needed. For thicker icing add more powder sugar, to thin icing out add more lemon juice.
Add more or less lemon juice to the bread and icing to your taste. If you are looking for a stronger lemon flavor you can add lemon extract as well.
This recipe was adapted from seasons and suppers glazed lemon pound cake.