Moist Zesty Lemon Bread (Printable)
Moist and zesty lemon loaf with fresh citrus flavor, great for breakfast or tea time.
# What goes in:
→ 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
# Directions:
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, beat butter and granulated sugar until light and fluffy.
04 - Incorporate eggs one at a time, mixing well after each addition.
05 - Mix in lemon zest, lemon juice, and vanilla extract until combined.
06 - Alternately add flour mixture and milk to the wet ingredients, starting and ending with the flour. Stir gently until just combined, avoiding overmixing.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with fresh lemon juice until smooth and pourable.
11 - Drizzle glaze over cooled loaf and let it set before slicing and serving.
# Expert Advice:
01 -
- The crumb stays impossibly moist for days, and you'll find yourself slicing another piece just to confirm it's real.
- Fresh lemon juice keeps it from tasting like a candy bar, striking that balance between bright and comforting.
- It comes together in under 20 minutes of actual work—no fancy technique required.
02 -
- Don't open the oven door before 40 minutes have passed—the rush of cold air can collapse the rise and leave you with a sad, dense loaf.
- Overmixing after you add the dry ingredients is the enemy; fold gently and stop as soon as you don't see flour streaks, even if the batter looks slightly lumpy.
03 -
- Room temperature ingredients blend together more smoothly and create a more tender crumb than cold ones pulled straight from the fridge.
- A microplane zester gets the bright yellow outer layer without any of the bitter white pith underneath, which is the secret to a clean lemon flavor.