Iced Lemon Bread

A side-angle close-up of a moist lemon breadloaf, sliced into thick pieces and arranged on a light grey platter.

Better than Starbucks! This light and fluffy lemon bread uses yogurt, butter, and oil for the ultimate moist texture. It’s packed with bright citrus flavor and finished with an optional tangy lemon icing for a sweet, crispy touch.

Course Quick Bread, Sweet Bread

Keyword Lemon bread, Lemon bread recipe, lemon bread with glaze, lemon loaf recipe, recipe for lemon bread

Prep Time 10

Cook Time 55

Total Time 1 5

Servings 1 lemon loaf

Calories 2850kcal

Author Hafedh Garfa

Ingredients

Batter

1 cup (200 grams) granulated sugar
1 tablespoons lemon zest from 1 medium lemon
¼ cup (56 grams) unsalted butter, softened to room temperature
⅔ cup (160 grams) plain yogurt, Greek yogurt, or sour cream, at room temperature
¼ cup (60 ml) vegetable oil
2 medium eggs, at room temperature
¼ cup (60ml) fresh lemon juice, from 2 large oranges
2 cups (200 grams) all-purpose flour, spooned & leveled
2 teaspoons baking powder
1 teaspoon salt

lemon icing

⅔ cup (120 grams) confectioners’ sugar, sifted
2 tablespoons fresh lemon juice

Instructions

Adjust your oven rack to the lower-third position and preheat to 335°F (170°C). Line 8.5×4.5-inch loaf pan or lightly grease it with nonstick spray. Set it aside.
Make the batter: In a large bowl, rub the sugar and lemon zest together with your fingertips for about a minute until fragrant and pale yellow. Mash in the softened butter with a fork until incorporated, then stir vigorously with a wooden spoon or spatula until light and creamy, about 4-5 minutes (You can also use a handheld mixer or stand mixer filled with paddle attachment). Whisk in the yogurt, then the oil, followed by the eggs one at a time, , beating well after each addition. Stir in the lemon juice. gently fold in the flour, baking powder, and salt until just combined. Do not over-mix—a few small lumps are perfectly fine.
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to settle the batter and remove any large air bubbles.
Bake the bread: Bake for 50-55 minutes, tenting the pan loosely with foil halfway through to prevent the top from over-browning. Since oven times will vary between ovens, use the toothpick test as your primary guide: insert it into the center of the loaf, and if it comes out clean, your bread is ready.
Let the bread rest in the pan for 10–15 minutes in the pan. Remove the lemon loaf from the pan and transfer to a wire rack to cool completely for at least 1 hour before icing.
Make the Icing (optional): In a small bowl, whisk the icing ingredients (confectioners’ sugar + lemon juice) until the texture is perfectly smooth. Generously drizzle or pour the icing over the cooled bread. Slice and serve immediately.
Store any leftovers in an airtight container. This glazed loaf will stay fresh for up to 4-5 days at room temperature or up to 1 week in the refrigerator.

Notes

Storage & Freezing Instructions: Store your lemon bread in a plastic bread container to keep it soft for up to 4-5 days. For longer storage, this loaf freezes beautifully without the glaze for up to 3 months. Simply thaw the bread overnight in the refrigerator, then let it come to room temperature for about an hour before topping with fresh glaze and serving.

Can I make muffins instead of a loaf? Absolutely! To make lemon muffins instead of a loaf, preheat your oven to 425°F (218°C) and grease a 12-count muffin pan (or use paper liners). Fill the cups evenly with your batter. Bake for an initial 5 minutes, then—without opening the oven door—reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. Once they’ve cooled for about 45 minutes, drizzle with the lemon icing as directed in Step 6.

Can I make this in mini loaf pans? Yes, you can! To make mini lemon loaves, prepare the batter as instructed and distribute it evenly among 3 to 4 greased mini loaf pans. Since baking times and yields vary depending on the exact size of your pans, I recommend checking them around the 25–30 minute mark. Use the toothpick test as your guide—once it comes out clean from the center, they are ready. Let the loaves cool in their pans for 5 minutes, then transfer to a wire rack to cool for at least 45 minutes before applying the icing as directed in Step 6.