Lemon Bread

The scent of glazed lemon bread baking in the oven is enough to brighten any day. It fills the kitchen with a warm, citrusy aroma that promises something truly special. Whether enjoyed as a morning treat or an afternoon pick-me-up, this lemon loaf is a perfect balance of tangy, sweet, and buttery flavors. The soft crumb and zesty glaze make every bite irresistible, and the best part? It’s incredibly easy to make.

 

I still remember the first time I baked homemade lemon bread with my grandmother. She never measured anything, relying instead on instinct and experience. The way she zestfully rubbed lemons between her hands, inhaling their freshness before slicing them open, made me appreciate the simple joys of baking. As we waited for the loaf to bake, she’d tell stories of the past, filling our home with both nostalgia and the comforting scent of warm, lemony goodness. To this day, every time I bake this bread, it takes me right back to those cherished moments in her kitchen.

Why You’ll Love This Lemon Bread Recipe

• Easy to make – No fancy equipment or complicated steps required.
• Moist and tender – A combination of butter, oil, and yogurt keeps the bread soft.
• Bold lemon flavor – Fresh lemon zest and juice give a naturally bright taste.
• Perfect for any occasion – Great for brunch, tea time, or gifting.
• Lasts for days – Stays fresh and delicious for up to 5 days!

Step-by-Step Guide to Making Bakery-Style Lemon Bread

First: Gather Your Ingredients

To make the best lemon drizzle bread, you’ll need:

Dry Ingredients:

• 2 cups all-purpose flour
• 4 tsp baking powder
• 1/8 tsp salt
• 1 1/4 cups granulated sugar

Wet Ingredients:

• 2 large eggs (room temperature)
• 1 cup plain yogurt
• 1/4 cup vegetable oil
• 5 tbsp unsalted butter (melted and cooled)
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/2 tsp vanilla extract
• 1 1/2 tsp lemon extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 3-3.5 tsp fresh lemon juice

 

Second: Prepare the Batter

1. Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan. Line it with parchment paper.
2. Mix dry ingredients – In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Whisk wet ingredients – In a separate bowl, combine eggs, yogurt, oil, melted butter, lemon zest, lemon juice, vanilla extract, and lemon extract.
4. Combine – Gradually mix the wet ingredients into the dry ingredients until fully incorporated. Avoid overmixing, as it can make the bread dense.

Third: Bake to Perfection

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 45 minutes uncovered. Then loosely cover with foil and bake for another 20 minutes.
3. Insert a toothpick into the center; if it comes out clean, the lemon cake bread is ready.
4. Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Fourth: Make the Lemon Glaze

1. In a bowl, whisk together powdered sugar and fresh lemon juice.
2. Adjust consistency by adding a tiny amount of lemon juice if too thick.
3. Drizzle over the cooled zesty lemon bread, letting it drip down the sides.

Tips for Making the Best Moist Lemon Bread

• Use fresh lemons – Bottled lemon juice won’t give the same fresh, zesty flavor.
• Don’t overmix – This can result in a dense loaf instead of a light, fluffy texture.
• Room temperature ingredients – Helps everything combine smoothly and evenly.
• Cover with foil if browning too quickly – Prevents over-browning while ensuring the inside is fully baked.
• Cool before glazing – If the bread is warm, the glaze will soak in rather than set beautifully on top.

Common Mistakes to Avoid When Preparing Lemon Quick Bread

1. Using Too Much Lemon Juice

While lemon juice adds tang, too much can make the bread overly sour and change the texture. Stick to the recommended amount.

2. Skipping the Lemon Extract

Lemon zest alone doesn’t provide enough flavor depth. A touch of lemon extract enhances the citrusy taste.

3. Overbaking

Baking for too long results in dry lemon pound cake. Always check with a toothpick for doneness.

FAQs About Homemade Lemon Bread

Q: How do I make lemon bread with glaze healthier?

A: Substitute granulated sugar with honey or a natural sweetener, and use Greek yogurt instead of butter for a lighter option.

Q: Can I freeze glazed lemon bread?

A: Yes! Wrap the cooled loaf tightly in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Q: What’s the best way to store classic lemon bread?

A: Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Q: Can I add poppy seeds or blueberries to the batter?

A: Absolutely! Stir in 2 tablespoons of poppy seeds for a lemon-poppy twist or 1/2 cup of fresh blueberries for a fruity variation.

 

Additionally, if you’re looking for a hearty and comforting dinner after enjoying this zesty lemon bread, try this delicious Crockpot Beef and Noodles Recipe. It’s a perfect meal for cozy evenings.

For those who enjoy easy and flavorful meals, you might love this Garlic Parmesan Chicken and Potatoes Skillet. Check out the full recipe here.

If you enjoy trying new variations of comfort food, don’t miss out on this Mini Meatloaf Recipe for a fun twist on a classic dish. Read more here.

Conclusion

This bakery-style lemon loaf is the perfect balance of sweet and tangy flavors. Whether enjoyed plain, glazed, or toasted with butter and honey, it’s guaranteed to become a favorite. With its easy preparation, long shelf life, and crowd-pleasing taste, it’s a must-bake recipe for any occasion.

Try this homemade lemon bread today, and let us know how it turned out in the comments below! Share your creations on social media using #LemonBreadRecipe.

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