Moist Zesty Lemon Bread (Printable Format)
A tender loaf infused with fresh lemon juice and zest, ideal for bright morning or afternoon treats.
# What You 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 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Incorporate lemon zest, lemon juice, and vanilla extract until evenly mixed.
06 - Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix until just combined; avoid overmixing.
07 - Pour batter into prepared loaf pan and smooth the top 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 before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar and fresh lemon juice until smooth and pourable.
11 - Drizzle glaze over the cooled loaf and let set before slicing and serving.
# Expert Suggestions:
01 -
- It's impossibly moist without being dense, with that perfect tender crumb that just melts on your tongue.
- The brightness of fresh lemon cuts through the sweetness in a way that makes you feel like you're doing something healthy, even though you're absolutely eating cake for breakfast.
- One bowl of batter becomes an entire loaf that keeps well for days and somehow tastes even better the next morning.
02 -
- Room temperature ingredients mix together more smoothly and create a better crumb; taking the butter and eggs out of the fridge 30 minutes early makes a real difference in the texture.
- Overmixing is the enemy once you start adding the dry ingredients; a few lumps are actually a sign you're doing it right.
- The glaze sets better when the loaf is completely cool, otherwise it runs right off and pools at the bottom instead of coating the top.
03 -
- Microplane your lemon zest directly into the dry ingredients so you don't lose any of those essential oils sitting in a bowl waiting to be added.
- If your loaf is browning too quickly on top but the center isn't done, tent it loosely with foil for the remaining baking time.