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Lemon Bread Recipe That Never Fails

Moist and zesty lemon bread loaf with a sweet lemon glaze, perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 0.25 cup sour cream or yogurt
  • 0.25 cup lemon juice freshly squeezed
  • 2 tsp lemon zest fresh
Lemon Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp lemon juice freshly squeezed

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease and line a loaf pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then sour cream, lemon juice, and lemon zest.
  5. Fold in dry ingredients until smooth and combined.
  6. Pour batter into prepared loaf pan and smooth the top. Bake 45–55 minutes until toothpick comes out clean.
  7. Cool in pan 10 minutes, then transfer to wire rack.
  8. Mix powdered sugar and lemon juice to make glaze, drizzle over cooled bread.

Notes

Store in an airtight container at room temperature for 3 days or refrigerate for 1 week. Optional glaze adds extra citrus sweetness.