Moist Lemon Bread Loaf (Printable)

A moist, tender loaf bursting with fresh lemon flavor and finished with a zesty glaze.

# What You’ll Need:

→ Dry Ingredients

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ⅓ cup fresh lemon juice
09 - ¼ cup milk
10 - 2 tablespoons lemon zest
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - ¾ cup powdered sugar
13 - 2–3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then mix in lemon zest, lemon juice, milk, and vanilla extract until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Do not overmix.
06 - Pour batter into prepared loaf pan and smooth the top surface.
07 - Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in pan for 10 minutes, then remove loaf and transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar and lemon juice until smooth and pourable.
10 - Drizzle glaze over cooled loaf. Slice and serve.

# Expert Advice:

01 -
  • The bright lemon flavor cuts through the sweetness with just the right amount of tartness, making it impossible to stop at just one slice.
  • This recipe gracefully walks the line between dessert and breakfast, giving you permission to enjoy it any time of day without a hint of guilt.
02 -
  • If your loaf is browning too quickly but still raw in the center, loosely tent it with aluminum foil after the first 30 minutes of baking.
  • The parchment paper sling with overhang on the long sides isn't just convenient—it prevents the moist edges of the loaf from sticking to the pan and tearing when removed.
03 -
  • Reserve a small amount of lemon zest to sprinkle on top of the glaze while its still tacky for a professional-looking finish and extra aromatic punch.
  • Use the fine side of your grater for zest and be careful to only take the yellow part, as the white pith underneath will add unwanted bitterness.

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