Lemon bread is a delightful treat that combines the bright, zesty flavor of lemons with a moist, tender crumb. This recipe is perfect for breakfast, dessert, or a snack, and the citrus glaze adds an extra layer of sweetness that makes it irresistible.
Let Me Tell You About This Amazing Recipe
This lemon bread recipe stands out for its perfect balance of tart and sweet. The use of fresh lemons not only infuses the bread with a refreshing flavor but also makes it incredibly moist. The citrus glaze drizzled on top adds a glossy finish and enhances the lemony goodness, making it a favorite for any occasion. Whether you're serving it at a brunch or enjoying a slice with your afternoon tea, this bread is sure to impress.
The texture of this lemon bread is light yet rich, and the aroma while baking fills your kitchen with a delightful scent. This recipe is straightforward, making it accessible for both novice and experienced bakers alike. With simple ingredients and an easy preparation method, you can create a treat that tastes like it came from a bakery, all from the comfort of your home.
Equipment
To make lemon bread, gather the following equipment:
- A large mixing bowl for combining ingredients
- A whisk for mixing
- A loaf pan to shape the bread
- Measuring cups and spoons for accuracy
- A cooling rack to let the bread cool properly
- A small saucepan for preparing the glaze. Having these tools on hand will streamline the process and ensure a successful baking experience.
Pro Moves
When making lemon bread, use fresh lemons for the best flavor; bottled lemon juice lacks the vibrant taste. Ensure your butter is softened before mixing, as this helps incorporate air for a lighter texture. Be careful not to overmix the batter; just combine until the ingredients are blended to avoid a dense loaf. For safety, always wash your hands before handling food, especially after touching raw ingredients. When baking, check the internal temperature with a food thermometer; the bread should reach 190°F. Allow the bread to cool completely on a cooling rack before glazing it to prevent melting.
Recipe Card
Ingredients
- two lemons (zested and juiced)
- one cup (sugar)
- one cup (all-purpose flour)
- one teaspoon (baking powder)
- one teaspoon (baking soda)
- half teaspoon (salt)
- half cup (unsalted butter, softened)
- two large eggs (at room temperature)
- one third cup (milk)
- one cup (powdered sugar for glaze)
- two tablespoons (lemon juice for glaze)
Instructions
- Preheat the oven to 350°F. Grease a loaf pan and set aside. In a mixing bowl, combine the sugar, lemon zest, and softened butter. Mix until light and fluffy. Add in the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 190°F.
- Once baked, remove the lemon bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled lemon bread before slicing and serving.
Storage Instructions
Store leftover lemon bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for up to three months; just wrap tightly in plastic wrap and aluminum foil.
Switch It Up However You Want
For a unique twist on traditional lemon bread, consider adding blueberries or poppy seeds to the batter for added texture. You can also substitute part of the all-purpose flour with almond flour for a nutty flavor. If you prefer a less sweet bread, reduce the sugar in the batter and glaze. For a fun variation, try substituting the lemon with orange or lime for a different citrus experience. Each variation brings its own charm while keeping the essence of the lemon bread.
Best Served With
Slice the lemon bread into thick pieces and serve it plain or with a dollop of whipped cream for an indulgent treat. It pairs wonderfully with a cup of tea or coffee, making it a perfect addition to brunch or afternoon gatherings. For an elegant presentation, garnish the plate with lemon slices or fresh mint leaves. You can also serve it warm, drizzled with extra glaze, for a mouthwatering experience.
When It All Goes Wrong
| Problem | Solution |
|---|---|
| The bread is too dense. | This could happen if the batter is overmixed or if too much flour is used. Make sure to measure flour accurately and mix just until blended. |
| The glaze is too runny. | If the glaze is too thin, add a bit more powdered sugar to thicken it up until you reach the desired consistency. |
| The bread sticks to the pan. | Ensure that the loaf pan is greased well before pouring in the batter. You can also line the pan with parchment paper for easier removal. |
Q&A Time
Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemon juice provides a brighter flavor that enhances the bread.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean and the internal temperature reaches 190°F.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring you adjust as needed for texture.
