Oh yes 🍋✨ — Lemon Bread is bright, tender, and perfect for breakfast, tea, or dessert. Moist, soft, and full of zesty lemon flavor. Here’s a classic, easy version:
Easy Lemon Bread
Ingredients
Bread
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ÂĽ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ÂĽ cup sour cream or yogurt (adds moistness)
- ÂĽ cup milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9Ă—5-inch loaf pan.
- Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest and vanilla.
- Combine
- Add sour cream, milk, and lemon juice to butter mixture.
- Gradually fold in dry ingredients until just combined. Don’t overmix.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes until a toothpick comes out clean.
- Glaze (optional)
- Mix powdered sugar and lemon juice until smooth.
- Brush over warm bread for extra tangy sweetness.
Tips & Tricks 🍋
- Extra lemony: Add 1–2 tsp lemon extract in addition to juice and zest.
- Moist bread: Don’t overbake—start checking at 50 min.
- Add-ins: Blueberries or poppy seeds pair beautifully with lemon.
- Storage: Wrap cooled loaf in foil; keeps 3–4 days at room temperature.
This bread is light, moist, and zingy, perfect for coffee or a sweet snack.
I can also give a no-mixer, one-bowl lemon bread that’s ready in 10 minutes prep and 50 minutes bake, if you want it extra simple.
