Moist Zesty Lemon Bread (Printable)
Moist loaf with bright lemon zest and juice for a fresh citrus flavor and soft texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, cream butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Mix in lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour; mix gently until just combined to avoid overmixing.
07 - Pour batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the loaf to cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
10 - Whisk powdered sugar with lemon juice until smooth and pourable; drizzle evenly over the cooled loaf.
11 - Let the glaze set before slicing and serving.
# Expert Tips:
01 -
- The lemon is front and center—not shy, not hidden, just unapologetically bright and fresh.
- It comes together in under 20 minutes of actual work, making it perfect for when you need something impressive without the stress.
- One loaf feeds a crowd or stretches across several lazy breakfasts, which somehow always feels like a small victory.
02 -
- Room temperature ingredients cream together more smoothly and create a finer crumb—pull your butter and eggs out 30 minutes before baking if you can.
- Fresh lemon zest is non-negotiable; the dried stuff in a jar will not deliver the bright citrus flavor that makes this special.
- Overmixing is the silent killer here; mix just until you don't see dry flour streaks and stop, even if the batter looks slightly lumpy.
03 -
- If you want extra lemon intensity, add another teaspoon of zest and swap half the milk for plain Greek yogurt to deepen the tang without making it sour.
- A bench scraper or offset spatula is your best friend for smoothing the batter in the pan—it gives you more control and a more even bake.