Lemon bread is a wonderfully moist and tangy treat that brings the fresh, zesty flavour of lemons to every bite. Whether you’re enjoying it for breakfast, as a snack, or paired with tea in the afternoon, this lemon bread is sure to be a crowd-pleaser. Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper to prevent sticking. In a medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed throughout the batter, which will result in perfectly textured bread.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process should take about 2-3 minutes. Creaming these ingredients properly helps incorporate air, giving your lemon bread a tender crumb. Add the eggs to the butter mixture one at a time, making sure to fully incorporate each egg before adding the next. This step helps create a smooth and consistent batter.
Add the lemon zest and fresh lemon juice to the butter and sugar mixture. The lemon zest will give the bread a more intense lemon flavour, while the juice adds a refreshing tartness. Alternate between adding dry ingredients and milk. With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients.
Mix just until everything is combined; overmixing can lead to a dense loaf. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover the bread with aluminium foil halfway through baking.
Prepare the optional lemon glaze (if using). While the lemon bread is baking, you can make the optional glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest. If the glaze is too thick, add a little more lemon juice to reach your desired consistency. Once the lemon bread is done, let it cool in the pan for 10-15 minutes before transferring it to a wire rack. If you’re using the lemon glaze, drizzle it over the slightly warm bread so it seeps in and adds extra moisture. Let the bread cool completely before slicing.
This lemon bread is delicious on its own, but if you want to elevate your serving, try pairing a slice with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture balances the tanginess of the lemon, making for a delightful contrast.
Ingredients:
For the lemon bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk (whole or 2%)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 2 tablespoons fresh lemon juice
For the optional lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
