Moist and Flavorful Lemon Bread Recipe
If you're in the mood for a deliciously moist and tangy treat, look no further than this classic lemon bread recipe, packed with fresh lemon zest and juice for a bright citrus flavor that ideally balances sweetness with a hint of acidity.
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 9x5-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.