This lemon bread recipe is not only simple to make but also yields a moist, flavorful loaf that’s perfect for breakfast, an afternoon snack, or even a light dessert. With a bright, refreshing lemon taste and just the right hint of sweetness, this bread brings a touch of sunshine to any moment. It stays moist for days and freezes beautifully, making it ideal for prepping ahead or enjoying anytime. Made with everyday ingredients you likely already have and comes together quickly, letting you savor a taste of sunny days in just a few minutes.
Why You’ll Love This Easy Lemon Bread Recipe
- Uses simple, basic baking ingredients
- Pure, natural and fresh lemon flavor
- Very soft and smooth texture
- Stays moist for days and freezes well
- Just the necessary acidity and tang without being overly acidic
- An anytime treat – enjoy with coffee, in the afternoon, or for snack or dessert
Essential Ingredients to Make Lemon Bread
This recipe for lemon bread requires simple ingredients, some of which can be substituted, others not. Here’s a complete list of ingredients and their substitutes.
- Flour: All-purpose flour is the base of quick bread.
- unsalted butter: Softened unsalted butter with sugar provides a sturdy base for this lemon bread recipe. Make sure your butter is room temperature and not melted. If you don’t have it, you can use vegetable oil with the same amount.
- Eggs: 2 eggs are enough to provide structure and blend the ingredients together.
- Sour cream or milk: Adds moisture.
- Lemons: There is no lemon bread without it. You only need 4 lemons to the zest and juice for both the bread and the glaze. I recommended using fresh lemons for a superior flavor.
- Baking powder & soda: To make the bread rise and give it a light texture.
- Powdered Sugar (optional): A must if you want to make a glaze for baking.
You also need some basics like sugar and salt. In addition, you can use some additional extracts for more flavor like vanilla extract. But keep in mind that it will reduce the acidity and tartness of the lemon.
Related: Important Ingredients in Baking Bread
In Pictures: How to make Lemon Bread with Glaze
In the recipe card below, I’ve mentioned the need to separate the zest and juice of the batter and glaze, to avoid forgetting to add them all to the bread batter. However, you can prepare them together before making the mixture, but be sure to use only 3/4 of them.
The most important thing in this lemon bread recipe is to make sure that your batter does not become viscous. As noted in the printable card below, mix the softened butter with zest and sugar then add eggs and lemon juice. Whisk dry ingredients in a separate bowl, then combine with the wet ingredients. This is the exact way to ensure that leavening agents are not activated before baking.
Make the lemon glaze after the bread is baked. Whisk the ingredients for a smooth glaze, then drizzle the glaze over the top of the bread after it has cooled completely.
Pro Tips to Ensure a Moist and Flavorful Lemon Loaf Every Time
Lemon bread comes together in just 5 minutes with simple kitchen tools including a 9×5-inch baking pan, whisk and prepware mixing bowls. You also need a lemon juicer or squeezer, and grater to extract the zest and juice.
Avoid using melted butter in lemon bread recipes, as it can activate baking soda and powder, especially when combined with lemon extract, which prevents the bread from rising properly during baking. Instead, mix softened butter with sugar to create a stable base, then add lemon extract and dry ingredients.
How to Make a Zesty Lemon Glaze for Lemon Loaf
I made a simple lemon glaze in my homemade lemon loaf recipe that you can skip. But if you want to make it, just mix 1 cup of powdered sugar and the zest and extract of one lemon. Once the bread has cooled completely, you can pour the glaze.
Other Sweet & Quick Bread Recipes to Try
FAQs
What’s the Difference between Lemon Bread and Cake?
Although lemon cake and lemon bread have a similar flavor, there is a difference between them: Lemon cake typically has a dense, fine crumb and is often made with equal parts flour, sugar, eggs and butter, avoiding acidic ingredients like sour cream and yogurt, and can be baked in different types of pans. Lemon bread, on the other hand, is always baked in a loaf pan, has a lighter, softer texture, and can be made with additional ingredients such as sour cream to increase its moistness, using a simple mixing method and less time to prepare.
Can I Make a Gluten-free Lemon Bread Recipe?
Yes, absolutely, you can make gluten-free lemon bread using this recipe and it’s just as delicious as the traditional version. Simply replace the regular all-purpose flour with a high-quality gluten-free flour such as coconut or almond flour and keep the same amount of other ingredients.
How to Store and Freeze Lemon Bread?
To store lemon bread. Let it cool completely before storing it in a bread storage container for up to 5 days. For longer storage, wrap the lemon loaf slices in plastic wrap, place them in an airtight bag or container, and freeze for up to three months.
Moist and Flavorful Lemon Bread Recipe
Ingredients
Batter
- 2 cups all-purpose flour, sifted
- 3 lemons zest and juice
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 eggs
- ½ cup sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Lemon Glaze Icing
- 1 cup powdered sugar
- 1 lemon zest and juice
Instructions
- Preheat your oven to 300°F (150°C) and grease a 9×5-inch loaf pan, or line it with parchment and set it aside.
- Grate 3 lemons in a zester, then juice them in a hand juicer.
- For the batter: In a large mixing bowl, combine the lemon zest and granulated sugar, then add the softened butter and mix together until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream and mix, then pour in the lemon juice and stir until well combined.
- In a separate bowl, whisk together the sifter flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the lemon loaf batter, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake the bread at 300°F (150°C) for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely.
- For the glaze (optional): Grate 1 lemon in a zester, then juice it in a juicer.
- Whisk together powdered sugar, lemon zest and fresh lemon juice until smooth. Drizzle the glaze over the bread before slicing.
