This Lemon Bread is tender, moist, and full of bright lemon flavor. But the sweet and tart glaze is what takes this Lemon Bread recipe to another level.
Preheat oven to 350℉. Generously grease a 9-inch loaf pan with butter on the bottom and sides of the loaf pan. Add 1 tablespoon of flour to the pan, shaking to coat. Be sure to shake out any excess flour.
In a medium bowl, sift together flour, salt, and baking powder and whisk to evenly distribute salt and baking powder.
In a large mixing bowl, cream together butter, eggs, and sugar until light and fluffy.
Add the flour mixture to the creamed mixture, along with the milk and lemon zest. Fold to evenly incorporate batter. Be careful to not overmix, just mix until the flour is fully moistened.
Bake for 50-60 minutes or until a toothpick inserted into a lemon loaf comes out clean.
While lemon bread is baking, whisk together lemon juice and sugar until the sugar is dissolved. Tip: it may help to warm up your lemon juice for 20-30 seconds in the microwave before whisking with sugar.
After the bread is baked, leave your lemon bread in a loaf pan and poke holes halfway to the bottom of the pan evenly along the top of the bread.
Pour the glaze over the lemon bread. Let the bread sit in the loaf pan for 10 minutes.
After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely.
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Notes
Lemons: Be sure to use only FRESH lemon juice for this recipe. This recipe will require about 2 fresh lemons (their zest and juice).Homemade Buttermilk: Add ½ tablespoon of lemon juice to a glass measuring cup. Pour in enough milk to reach ½ cup total liquid and use that mixture in place of buttermilk. Room-temperature eggs and butter are recommended for the best results. Storage: Cooled lemon bread should be kept in a sealed container for 3 days at room temperature. Alternatively, store the lemon bread in the refrigerator for up to 5 days.Freezing: If desired, you can freeze this loaf of lemon bread for up to 1 month. Allow to cool completely and then wrap in several layers of plastic wrap and place into a freezer-safe bag. Defrost in the refrigerator before enjoying.