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This easy lemon loaf is bursting with bright, citrusy flavor and has the perfect balance of sweetness and tender crumb. A simple lemon glaze takes it over the top!
There’s something about this lemon bread that just makes everything feel a little brighter. It’s soft, sweet, and loaded with fresh lemon flavor—enough to give you that perfect little pucker, but still totally comforting. The glaze soaks into every slice, adding an extra hit of citrus that takes it over the top.
We ended up snowed in for three days and went through two full loaves. Even my picky eater was hooked. When a kid who lives on mac ‘n cheese calls Grandma just to rave about lemon bread, you know it’s good.
This Lemon Loaf Is So Good, You’ll Forget About the One at Starbucks
This is one of my favorite lemon recipes, and I think you’ll love it too. Here’s why:
- Big lemon flavor. Fresh lemon juice and zest in the batter and the glaze means every bite is bright, tangy, and full of citrusy goodness.
- Soft, tender texture. This loaf bakes up perfectly moist with a delicate crumb that practically melts in your mouth.
- That lemon glaze, though. Poured over the warm loaf, it soaks in just enough to add sweetness and that extra zing on top.
- Better than store-bought. Move over, Starbucks, this homemade version is fresher, softer, and way more flavorful.
- Comes together fast. No mixer needed, no complicated steps—just a quick batter, bake, and glaze. That’s it!
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Lemon Bread
Ingredients
For The Lemon Bread
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup milk
For The Glaze
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350˚F. Grease an 8×4-inch loaf pan with butter and set aside. You can also line the pan with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes. Beat in the eggs, lemon juice, and lemon zest.
- In a separate bowl, whisk the flour, baking powder, and salt; stir it into the creamed mixture alternately with the milk, beating well after each addition.
- Pour the batter into the loaf pan.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in the pan for 15 minutes; then remove the bread from the pan and transfer it to a wire rack.
- Whisk the powdered sugar and fresh lemon juice in a small mixing bowl, and drizzle the glaze over the lemon bread.
- Cut and serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What You’ll Need
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card for a printable list.
For The Lemon Bread
- Unsalted Butter – Softened or at room temp.
- Granulated Sugar – Light brown sugar would also work.
- Eggs – At room temperature, if possible.
- Fresh Lemon Juice – Fresh is always best, but bottled lemon juice works in a pinch. Swap with orange or lime juice for a different citrus twist.
- Grated Lemon Zest – Zest contains natural oils that give the bread its vibrant citrus taste.
- Flour – Good ol’ all-purpose flour works best here.
- Baking Powder
- Salt
- Milk – Whole milk works best, but you can use low-fat milk too.
For The Glaze
- Powdered Sugar – Creates a smooth, sweet glaze that hardens slightly as it sets.
- Fresh Lemon Juice – Swap with orange or lime juice for a different variation.
Tips for the Best Lemon Loaf
- Use fresh lemon juice and zest. Bottled lemon juice won’t give you that same bright, citrusy punch. Zest the lemon before juicing, it’s easier!
- Don’t overmix the batter. Once the dry ingredients go in, stir just until combined. Overmixing can make the loaf dense instead of tender.
- Line your loaf pan with parchment or grease it well. This makes removing the bread a breeze and helps avoid stuck or overbaked edges.
- Check doneness with a toothpick. Stick it in the center. If it comes out clean or with just a few crumbs, you’re good to go.
- Glaze while it’s warm. Pour the lemon glaze over the loaf while it’s still slightly warm so it soaks in and adds that extra layer of flavor.
How to Store
- Room temperature: It’ll stay soft and moist for up to 3 days on the counter. Just keep it covered so it doesn’t dry out.
- Fridge: You can store it in the fridge if your kitchen runs warm, but keep in mind it may dry out faster. If you do, bring it to room temp or give it a quick zap in the microwave before serving.
- Freezer: Yes, it freezes beautifully! Wrap individual slices or the whole loaf in plastic wrap, then again in foil or a freezer bag. It’ll keep for up to 2 months. Let it thaw at room temp, then enjoy like it’s freshly baked.
Hi, my husband and I just started Keto the first of the year and its going pretty good so far. Until someone at work brought glazed lemon pound cake! Lemon is my weakness. Cake, muffins, sauce, wings, anything with lemon I am all over it. I saw this recipe and the photos looked so enticing I almost want to break my diet. Any way this recipe could be done Keto?
Looks yummy!
Can whole wheat flour be used instead of all purpose flour?
Hi Robin! You can use whole wheat flour, but use only half because, it’s hard to make a 100% whole grain bread that doesn’t end up dense and heavy. That’s why it’s always suggested to mix in all-purpose flour with your whole grain flour. I always use the 50/50 approach. I hope that helps.
I tried this out this morning for Easter, but my bread didn’t rise at all. The only change I made to the recipe was using almond milk because that’s what I had on hand. I also used splenda instead of sugar, but I wouldn’t think that would make any difference, so I’m not sure what happened!
Hi Lacey! So the bread just stayed flat in the pan? The almond milk sub is perfectly okay. I don’t know what could have happened. ๐ Did you use the baking powder and eggs? Did you by chance open up the oven door a few times? That can also result in a flat cake or bread. How about mixing? Did you use an electric mixer? I’m trying to go through all the maybe’s… let me know, if you have a chance. Thank you!! Have a Happy Easter!
I did everything else by the recipe and I didn’t open the oven door at all. I used a Kitchenaid mixer for everything. The only thing that didn’t go as well as I wanted was whipping the butter and sugar together. It didn’t quite get to a creamy consistency. The bread was maybe a little more than an inch thick when I took it out. It tastes fine with the glaze though – just a little dense, so it wasn’t a huge mess up or anything. I’ll definitely try it again sometime soon because I love everything lemon this time of year!
neighbors trees are full of lemons – so guess what I am making. did you ever try it in the small loaf pans (to give as gifts) would there be different instructions.
Haven’t seen any news from you lately – been busy??
Hi Janet!! Yes, I was in Myrtle Beach most of last week – for work – and now I’m just getting caught up with everything. In the meantime, my husband went to Spain, so everything has been on me, all week! I’m so tired. hehe ๐
I do have those mini loaf pans, but I have never used them! And I didn’t even remember I had them until you just mentioned it. ๐ I would suggest baking for about 25 minutes before you start checking the center with a toothpick. I know for most mini loaves it takes about 30 minutes to bake, so this should work. Let me know if you try it!
Not the lemon bread -but I must comment on the Turkey Swedish Meatballs recipe. I AM SORRY-it is not a favorite. Family did not like it either. What went wrong. Meatballs were VERY dry.and not enough sauce. it made 16 2″ balls. I added lots more cream cheese but still not enough sauce. would have been better with Cream of mushroom soup. I have made so many of yur recipes and all great. This one justdid not work for us.
Oh no! ๐ Sorry to hear that, Janet. I’ll see to fix it as soon as I get a chance to make it again and see if I missed something when writing out the recipe.
This looks delicious! Makes me want to dive on my screen right now and grab a slice! YUMMY!!
This bread looks amazing!! I love anything lemon and I could drink that glaze by the glass. Yum!
Hahaha. I love your punishment method! And I love this bread even more! So bright and cheery. ๐