Lemon Bread Recipe

5 from 5 votes

Lemon Bread Recipe with a pound cake-style crumb, big lemon flavor, and a simple lemon glaze that tastes like the Starbucks version I'm obsessed with!

Prep Time20

Cook Time1

Cooling Time1 15

Total Time2 35

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Lemon Bread, lemon bread recipe

Servings: slices (1 loaf)

Author: Chelsea Lords

Cost: $5.12

Equipment

9 x 5-inch bread pan see note 1

Ingredients

Wet Ingredients

1/2 cup vegetable oil or canola oil
1 cup granulated sugar
1 cup Greek yogurt I love honey-vanilla flavored; at room temperature (sour cream works too)
2 large eggs at room temperature
2 large lemons including lemon juice for glaze; see note 2
2 tablespoons lemon extract see note 3

Dry Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Topping and Glaze

2 tablespoons extra-coarse sugar or extra granulated sugar
1/2 cup powdered sugar

US - Metric

Instructions

It’s important that the wet ingredients are all at the same temperature (room temperature) for them to combine nicely. Remove from the fridge about 45 mins to an hour before using. Grease and lightly flour a 9x5-inch loaf pan. Preheat oven to 350°F.
Add all the wet ingredients to a large bowl. Add 2 tablespoons lemon zest. Briskly whisk together until completely smooth.
Add all the dry ingredients to a large bowl. Whisk together. Make a well in the center.
Pour wet ingredients on top of the dry ingredients and briskly whisk until it forms a smooth batter. Do not over-mix.
Pour and then smooth batter into prepared pan. Top with 2 tablespoons coarse sugar (just sprinkle on top; don’t press down). Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool another hour before slicing. Don’t rush the cooling—the bread is still “baking.”
Place powdered sugar in a small bowl. Add a tiny pinch of salt and slowly whisk in 1 tablespoon lemon juice until a glaze consistency forms. Transfer the glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.

Notes

Note 1: Be sure to use the correct size of pan so the recipe works properly. Here’s the loaf pan I use and love. Generously grease the bread pan with cooking spray (or rub on softened butter), then lightly dust with flour. Alternatively, line it with parchment paper and leave an overhang for easy removal.

Note 2: This recipe uses a lot of lemon zest and no lemon juice in the actual bread. Zest only the yellow outer layer and avoid the bitter white pith below. Save lemon juice for the glaze.

Note 3: Lemon extract is a concentrated flavoring, like vanilla extract. It adds strong lemon flavor without affecting texture. Use a pure extract.

Storage: Best enjoyed within 1 to 3 days. Store tightly wrapped in an airtight container. It can last up to 1 week, but texture is best early on.

Nutrition