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Easy Lemon Bread Recipe for Moist Soft Loaf

Easy Lemon Bread Recipe for Moist Soft Loaf

This moist, soft lemon bread bursts with fresh lemon zest and juice and is finished with a bright, tangy glaze. Simple one-bowl batter and bakery-style results every time.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour spooned and leveled
  • 2 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup plain Greek yogurt full-fat or 2%
  • 0.25 cup whole milk room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tablespoon lemon zest from about 2 lemons
  • 0.25 cup fresh lemon juice strained
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tablespoon fresh lemon juice for glaze
  • 0.5 teaspoon lemon zest for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling.
  • In a medium bowl whisk flour, baking powder, and salt until evenly combined.
  • In a large bowl whisk sugar and eggs until light and slightly thick, about 1 minute.
  • Whisk in yogurt, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  • Add dry ingredients to wet and fold gently just until no dry streaks remain. Do not overmix.
  • Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool in pan 10 minutes, then lift out to a rack to cool until just warm.
  • Whisk powdered sugar with lemon juice to a thick, pourable glaze. Spoon over the warm loaf, sprinkle with zest, and let set before slicing.

Notes

For extra moisture, ensure dairy and eggs are at room temperature and avoid overmixing. If the top browns too quickly, tent loosely with foil for the last 15 minutes. Store airtight at room temperature up to 3 days or freeze slices up to 2 months.