Decadent fresh-from-the-oven treat bursting with lemon flavor. Skip Starbucks and treat yourself to this scratch-made lemon bread instead.
I love this lemony treat! It can be served as a dessert but also goes great with morning coffee. It tastes like sunshine! It’s nice and light too! Perfect for an end to those heavy meals or when you want just a light snack.
- Eggs – whole large eggs
- Lemons – use fresh lemons for juice and zest
- Sugar – white granulated sugar
- Flour – all-purpose flour
- Butter – salted, add 1/4 teaspoon f salt if using unsalted butter
- Baking Powder
- Baking Soda – yes, use them both
- Vanilla Extract
OPTIONAL GLAZE INGREDIENTS
- Powdered Sugar
- Lemon Juice
HOW TO MAKE LEMON BREAD
- Preheat your oven to 350⁰F.
- Coat an 8-inch loaf pan with baking spray or shortening. Adding a layer of parchment paper to the bottom and long sides of the prepared pan then coating the paper with baking spray will make removal easier.
- Combine the flour, baking powder, and baking soda in a small bowl and whisk to combine and set aside.
- In another small bowl combine the lemon juice, lemon zest, buttermilk, and vanilla.
- Cream butter and sugar together in a bowl until fluffy and light yellow. (Photo 1)
- Add eggs, one at a time, scraping the bowl between additions. (Photo 2)
- Add 1/3 of the flour mixture and mix just until combined. (Photo 3)
- Add 1/2 of the liquid and mix, then scrape the bowl. (Photo 4)
- Continue alternating flour and liquid, ending with flour. Remember to scrape the bowl.
- Mix well but do not overmix. 1 minute is about all you should need.
- Pour the batter into the prepared pan and smooth out the batter.
- Place the pan into the preheated oven and bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and allow to cool for 15 minutes.
- Remove the bread from the pan and move it to a cooling rack or serving plate and allow to cool completely before covering with optional glaze.
To glaze the cake, combine the powdered sugar and lemon juice. Add additional lemon juice is a thinner glaze is desired.
Spoon the glaze over the top of the bread, starting at the center and allowing excess to run down the sides of the bread.
- For easy removal from the pan, spray your loaf pan with baking spray then cover the bottom and long sides of the pan with parchment paper. Spray the parchment paper with more baking spray before adding the batter to the pan.
- Use fresh lemon juice for the best flavors.
- The glaze is optional. It will add more lemon flavor and sweetness to the cake though.
- Lemon zest adds flavor. You’ll need to add 1/2 to 1 1/2 teaspoons of lemon extract to replace it.
- Orange bread can be made using this recipe by replacing the lemon juice and zest with orange juice and zest.
- Bake the bread in the middle of the oven for even cooking.
- The bread can be covered loosely with aluminum foil during the last half of baking if it is browning too quickly.
Wrap leftover bread tightly in plastic wrap or aluminum foil to keep it from drying out.
This bread will last for 2 days at room temperature and up to 5 days when stored properly in the refrigerator.
To freeze, leave it plain. Once it has been defrosted it can be glazed just like a fresh-baked loaf. This will last in the freezer for up to 3 months. The quality will degrade after that.
MORE DESSERT RECIPES YOU DON’T WANT TO MISS
Blueberry Streusel Mini Muffins
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- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoons lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice
- 1/3 cup buttermilk
- 1 teaspoon vanilla
Optional Lemon Glaze
- 2 cups powdered sugar
- 1 1/2 tablespoons lemon juice
- Preheat oven to 350 Degrees F
- Prepare an 8-inch loaf pan by coating with baking spray. Set aside.
- Combine flour, baking powder, and baking soda in a small bowl and set aside.
- Combine lemon juice, buttermilk, lemon zest, and vanilla in a seperate bowl and set aside.
- Add butter and sugar to a mixing bowl and mix until light in color and fluffy.
- Add the eggs one at a time and mixing well and scraping the bowl between additions.
- Add 1/2 cup flour mixture and mix well.
- Add vanilla to buttermilk and stir to combine.
- Add 1/2 of the liquid and mix well then scrape the bowl.
- Add an additional 1/2 cup flour, mix well. Scrape the bowl.
- Add the rest of the liquid and mix well. Scrape the bowl.
- Add the remainder of the flour and mix just until the flour is mixed in.
- Mix for 2 minutes.
- Pour batter into prepared pan.
- Place into preheated 350 Degree F oven.
- Bake for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and allow to cool for 10 to 15 minutes.
- Remove loaf cake from the pan and place on a cooling rack.
Lemon Glaze – Optional
- Allow cake to completely cool, 60 to 90 minutes before glazing.
- Add powdered sugar and lemon juice to a small bowl and stir until no lumps remain.
- Spoon glaze over the top of the cake.
- Glaze is optional.
- Add 1/4 teaspoon salt if using unsalted butter.
- 1/2 to 1 1/2 teaspoons lemon extract can be used as a substitute for lemon zest.
- Fresh lemon juice and zest will provide the best flavor.
- Bake in the middle of the oven to prevent uneven cooking.
- The bread can be covered loosely with aluminum foil if the top begins to brown too quickly.
- Store leftovers tightly wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Leftovers can be stored in the freezer in an airtight freezer container for up to 3 months. Store without the optional glaze for best results.
- Lemon can be substituted with orange for orange bread.
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