Lemon Bread

Sweet, yet tart this lemon bread is the perfect treat to start the day. This quick bread bursts with lemon in every bite. To make it even more lemony, the loaf is topped with simple lemon glaze.

I consistently seem to have an abundance of lemons in my house—probably because I always buy the Costco bag of lemons when I only need two. Lemon bread is a favorite of mine, but I want it to be full of lemon flavor. Often, it only has a touch of lemon from the glaze, with very little lemon flavor in the actual bread

I wanted a lemon loaf that is light and airy but bursting with lemon flavor. This bread has 1/2 cup of lemon juice, zest from two lemons, and a lemon glaze making the lemon flavor strong in every bite.

Key Ingredients

This lemon bread is fluffy, sweet and, full of lemon flavor. A couple key ingredients contribute to its amazing texture.

• Vegetable oil: The vegetable oil gives the bread its light, fluffy texture.
• Lemon Zest/Juice: The combination of lemon zest and juice gives the bread its full lemon flavor. It might seem like a lot, but it is not too much.
• Greek Yogurt: The yogurt provides the bread with structure and a nice tang.
• Granulated Sugar: The sugar balances the tartness, creating the sweet yet tangy lemon flavor. Without it, the bread would taste like plain lemon.

See recipe card for quantities.

Instructions

This bread is so simple to make, but will have everyone racing for a second piece.

1. Combine the flour, baking powder, and salt together

2. Mix the vegetable oil, yogurt, sugar, eggs, lemon zest, and lemon juice together

2. Pour the wet ingredients into the dry and stir until well combined. Then bake in a greased loaf pan.

3. Once the bread is cool, make the glaze. Mix confectioners’ sugar and lemon juice together.

4. Pour the glaze over the cooled loaf.

4. Using a knife, spread the icing to evenly coat the top of the loaf.

Tip: When icing the loaf, place it on a cooling rack on a baking sheet or cutting board. This will collect the access icing that pours over the sides.

Lemon Bread Storage

The loaf will keep for 3-4 days in an air-tight container at room temperature.

The loaf can also be frozen before icing. Let it cool completely, wrap tightly in plastic, and freeze up for up to two months. When ready to eat, thaw the bread and then top with the icing.

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Lemon Bread

Sweet, yet tart this fluffy lemon bread is the perfect treat to start the day. This quick bread screams lemon in every bite and is topped with a simple lemon icing.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast

Servings 1 Loaf

Ingredients

  

Lemon Bread

• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3 eggs
• Zest from two lemons
• 1/2 cups lemon juice about 2 lemons
• 1 cup plain greek yogurt

Lemon Icing

• 2 tablespoons lemon juice
• 1/2 cup confectioners sugar

Instructions

 

• Preheat the oven to 350 degrees and spray 9 x 5 inch loaf pan with cooking spray
• In a large bowl, combine the flour, baking powder, and salt.
• In a medium bowl, mix together the oil, yogurt, sugar, eggs, lemon zest, and lemon juice until well combined.
• Add lemon mixture to the flour mixture and stir well. Scrap the sides and bottom to check for flour pockets.
• Pour the batter into prepared pan and bake for 45-50 minutes or until the top is golden brown and a cake taster comes out clean when inserted into the middle.
• Cool in the pan for ten minutes, then remove the loaf to a cooling rack. If the bread seems to stick, carefully run a thin butter knife around the edges.
• Once the bread is cool, make the icing by combining the lemon juice and sugar. Whisk until smooth with no lumps.
• Place the loaf on a cooling rack set over a baking sheet or cutting board, then carefully pour the icing over the top. Use a butter knife to evenly spread the icing over the top. Excess icing may spill onto the baking sheet. Let the icing set for about 30 minutes before enjoying.

Notes

• The loaf can be frozen for up to 2 months before being iced.  Once thawed, add the icing to the loaf.
• The bread will keep at room temperature for several days in an airtight container.
• Eats plain, or top with fresh berries and whipped cream.

Keyword lemon bread

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