Packed with lemon flavor, this lemon bread is an easy-to-make quick bread that is sweet, crumbly, and incredibly flavorful! The Lemon Glaze takes it over the top!

 

Lemon Bread with Lemon Glaze

My face just puckered up! Yours, too? Blame it on the lemony lemons! 

Hi, friends! Happiest of Fri-YAYS! These past 3 days, we were in the middle of Snowmaggedon, but today it looks like a solid Sunny day with temps of around 34˚F! ⛅
I sound like the channel 5 weather report, but you’d be just as excited if you also experienced the 3 days of Snowzilla.

Also, side note, every single darn, “Mom, I’m boooooored!!!” and “Mom, I hate my sisterrrrr!!!”, was punished with both of my girls sitting on the couch and  holding hands while listening to MY playlists. Day.Made.

Also, second side note, we ate two loaves of this Lemon Bread throughout the entire 3 day ordeal. My Ana, which is like the kid that thinks french fries and mac ‘n cheese are the only food groups, ate 3 slices and called Grandma to tell her about how good it was. So that says somethin’, you know?

Recipe Ingredients

But yeah. I’m SO on the lemon bandwagon right now. I made Lemon Biscotti two weeks ago, and Lemon Cookies last night. Target had lemons on sale and that was the perfect excuse for me to go there and stock up on some new things I will barely need. Like, say, a new scarf, some spring boots (what the heck is “spring” boots?!), and a few pastel bowls and plates because I *might* use them.

At some point, I found the produce aisle and bought three 2-pound bags of lemons.

For The Lemon Bread

• Unsalted Butter – Adds richness, moisture, and tenderness to the loaf and helps create a soft, slightly dense crumb.
• Granulated Sugar – Sweetens the bread while also helping with structure and moisture retention. Without enough sugar, the texture may turn out dry.
• Eggs – Essential for binding the ingredients together, providing structure, and creating a light, fluffy texture.
• Fresh Lemon Juice – Brings brightness and tang to the loaf. It also reacts with the baking powder to help with leavening. 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 – The real powerhouse of lemon flavor! Zest contains natural oils that give the bread its vibrant citrus taste.
• Flour – Good ol’ all purpose flour works best here, giving the bread structure and texture.
• Baking Powder – This is what helps the bread rise and stay light.
• Salt – Enhances the flavors of the bread and balances out the sweetness.
• Milk – Helps create a tender crumb while adding a bit of moisture. Whole milk works best, but you can swap with buttermilk, too.

For The Glaze

• Powdered Sugar – Creates a smooth, sweet glaze that hardens slightly as it sets.
• Fresh Lemon Juice – Balances the sweetness of the glaze with a tart, citrusy kick. Swap with orange or lime juice for a different variation.

Wait. Look at this! Don’t you just want to take a bite?! Did you pucker up again? 

Ooooh but. It’s lemon glaze – over lemon bread! Uh. Hello heaven. I could probably eat this, face first, without my hands. Wild child. 

Here’s the good news. There are 228 calories per slice here. That’s not bad, boo!  You could have a piece with a cup of tea or coffee and call it a hearty breakfast!

OH OH! Third side note! Brilliant idea: This should be on your Easter Brunch menu! I’d make two loaves for that, to be on the safe side. I might also include a loaf of my Whole Wheat Banana Bread, too.

How To Make Lemon Bread

• Preheat the oven to 350°F and grease an 8×4-inch loaf pan with butter (or line it with parchment paper for easy removal).
• Cream the butter and sugar in a large mixing bowl until the mixture is light and fluffy. This takes about 5 to 7 minutes.
• Mix in the eggs, lemon juice, and lemon zest, beating until fully combined.
• Whisk the dry ingredients (flour, baking powder, and salt) together in a separate bowl.
• Alternate adding the dry ingredients and milk to the creamed mixture, stirring well after each addition until the batter is smooth.
• Pour the batter into the loaf pan and spread it evenly.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
• Whisk together the glaze ingredients (powdered sugar and lemon juice) in a small bowl.
• Drizzle the glaze over the cooled lemon bread, let it set, then slice and serve!

More Lemon Recipes

• Lemon Curd-Topped Lemon Cake
• Lemon Blueberry Cake
• Blueberry Lemon Muffins
• Raspberry Lemon Bars