This Lemon Bread recipe is a must-try for any citrus lover! Packed with fresh lemon zest and juice, this tangy lemon loaf is easy to make, and perfect for any occasion. Plus find out my secret tip to make this bread ultra-moist!
🍋 Easy Lemon Quick Bread: A Versatile Treat
Lemon lovers, this one’s for you! My lemon loaf recipe uses fresh lemon zest and fresh lemon juice, for the strongest, most authentic lemon flavor. It also has THREE different lemon components for a triple hit of tangy citrus flavor:
- lemon cake batter
- lemon soaking syrup
- drizzled lemon glaze
Few baked goods can match the bright, sunny flavor and all-around versatility of lemon bread. Whether you’re looking for a sweet breakfast treat, an afternoon pick-me-up, or a delicious dessert, this lemon bread delivers.
Enjoy it in the morning sliced and served warm next to a cup of coffee as a cozy way to start your day. For picnics, potlucks, or casual get-togethers, lemon bread is a crowd-pleasing option that’s easy to transport and share.
And if you want to fancy it up, serve it with a dollop of softly whipped cream and some juicy sliced berries for a dessert to rival the fanciest cake. No matter how you serve it, you’re sure to love this lemon bread.
More Lemon Love
Can’t get enough lemon in your life? Me neither! Try our Lemon Bars Recipe, or it’s floral cousin, Lavender Lemon Bars. For an easy hot weather treat, our Strawberry Lemonade Ice Cream Pie is a perpetual favorite.
Table of Contents
🧾 What You’ll Need
The most important part of this bread recipe is using fresh lemons. While you can technically use bottled juice and dried lemon zest, I would never recommend that, and would sooner have you not make it at all! If you’re going to go to the trouble of baking lemon cake from scratch, please go all the way and use fresh fruit. I promise, it’s worth the effort.
For this recipe, you’ll need about 4 large, heavy lemons, or 7-8 medium lemons. Because the juice content of fresh fruit can vary so widely, I recommend buying a few extra just in case, so you’re not caught short in the middle of baking.
Other Ingredients
The other ingredients are pantry staples you probably already have on hand. A few tips as you assemble ingredients: (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Lemon juice and zest: as mentioned above, only fresh juice and zest should be used.
- All-purpose flour: standard, non-rising flour.
- Baking powder and baking soda: both leaveners are used for an ultra-fluffy and light texture.
- Granulated sugar and powdered sugar:granulated sugar is used in the loaf and soaking syrup, and powdered sugar is used in the glaze.
- Unsalted butter: make sure the butter is at room temperature. If you have salted butter, you can swap that in and omit the added salt.
- Large Eggs: your eggs should be at room temperature. To quickly warm them up, put them in a bowl of hot water for 5 minutes before using them.
- Buttermilk: if you don’t have buttermilk, whisk together equal amounts of milk and sour cream, or milk and plain yogurt, to make the required 3/4 cup.
Equipment
- Loaf pans: You’ll need two 8.5-inch loaf pans to make this recipe. If yours are slightly larger or smaller that’s fine – just keep an eye on them in the oven, as the baking time might be slightly different. If you prefer to make mini lemon loaves, you’ll need 6 mini loaf pans.
- Citrus juicer: Any kind of juicer will work, but I like the speed and convenience of a simple countertop juicer.
- Microplane:A microplane is the easiest way to get very fine citrus zest.
🍞 Make-ahead and storage information
Because it is so moist, this lemon bread is an excellent make-ahead option. Bake the loaf a day in advance, allow it to cool completely, and store it tightly wrapped in plastic at room temperature for 4-5 days. When you’re ready to enjoy a slice, simply unwrap and dig in – the flavors will have had time to meld and intensify.
For longer storage, lemon bread freezes beautifully. Wrap the cooled loaf tightly in plastic and foil, and it will keep in the freezer for up to 6 months. Thaw overnight at room temperature before serving.
💛 More Lemon Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Moist Lemon Bread
Ingredients
For the Lemon Cake
- 12.75 oz all-purpose flour, (3 cups)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 14 oz granulated sugar, (2 cups)
- 1/3 cup lemon zest, from about 4 large lemons
- 8 oz unsalted butter, at room temperature
- 4 large eggs, room temperature
- 1/4 cup lemon juice, freshly squeezed, from 1 large lemon
- 3/4 cup buttermilk, at room temperature
- 1 tsp vanilla extract
For the Lemon Soaking Syrup
- 3.5 oz granulated sugar, (1/2 cup)
- 1/2 cup lemon juice, freshly squeezed and strained, from 2 large lemons
For the Lemon Glaze
- 8 oz powdered sugar, (2 cups), sifted
- 3 tbsp lemon juice, freshly squeezed and strained, from 1 large lemon
Instructions
To Make the Lemon Cake
- Preheat your oven to 350 degrees F. Line two 8.5-inch loaf pans with parchment paper, making sure the paper extends up and over the sides of the pans. Spray both pans with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside for a moment.
- Combine the granulated sugar and lemon zest in the large bowl of a stand mixer. Rub them together between your fingers to distribute the zest and release the lemon oils. Rub until the sugar has the texture of wet sand and is very fragrant.
- Add the room temperature butter, and mix with a paddle attachment on medium-low speed for 3-4 minutes, until the mixture is very light and fluffy. Scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the 1/4 cup lemon juice, the buttermilk, and vanilla. (Important: do not combine them until you’re ready to use it – the lemon juice will start to curdle the dairy if it sits.)
- With the mixer running on low, add a quarter of the flour mixture. When it’s almost entirely incorporated, add a third of the liquid. Continue to alternate wet and dry ingredients, ending with the flour.
- Divide the batter evenly between the loaf pans. If you have a scale, you should get about 1 lb 8 oz of batter per pan.
- Bake the loaves at 350 F for about 45 minutes, until the tops are a light golden brown and spring back when lightly pressed. A toothpick inserted into the center should come out with just a few moist crumbs attached.
To Make the Lemon Soaking Syrup
- While the loaves are baking, make the lemon soaking syrup by combining ½ cup granulated sugar and ½ cup lemon juice in a small saucepan over medium heat.
- Stir until the sugar dissolves, then continue to stir occasionally until the mixture just starts to simmer and form bubbles around the edges. Once simmering, take it off the heat and set it aside to cool.
- Once the loaves are done baking, let them cool in the pans for 5 minutes, then run a thin knife along the inside of the pan to loosen the edges. Poke the tops of the loaves all over with a toothpick.
- Pour the soaking syrup slowly and evenly over the tops of the loaves, letting it soak in through the holes you poked. It's fine if it pools around the sides – it will eventually soak into the loaves.
- Let the loaves cool completely, then gently lift them from the pans using the parchment as handles.
To Make the Lemon Glaze
- Whisk together the powdered sugar and 3 TBSP lemon juice to make a smooth but slightly loose frosting. If it seems too runny, add more sugar a little at a time, until you’re happy with the consistency.
- Spoon the glaze over the cooled lemon loaves, using the back of the spoon to spread it out and nudge it towards the edges. Let the loaves sit at room temperature until the glaze sets.
- This Lemon Loaf can be wrapped well in plastic wrap and stored at room temperature for 4-5 days, the refrigerator for 2 weeks, or in the freezer for up to 6 months.
Recipe Notes
- 8.5″ is a standard loaf size, but it’s fine if your pans are slightly larger or smaller – just keep an eye on the loaves as they bake and adjust the baking time as necessary. They’re done when the tops spring back when lightly pressed.
- To make mini loaves: this recipe makes 6 mini loaves (assuming your pans are about 5-6 inches long and ~3 inches wide). Each loaf should get 8 oz of batter. Bake the loaves for 30-33 minutes at 350 F, until the tops are a light golden brown and spring back when lightly pressed. A toothpick inserted into the center should come out with just a few moist crumbs attached.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
🤫 The Secret to Moist Lemon Bread
The secret to the ultra-moist texture of this lemon bread? The soaking syrup!
Don’t let the name dissuade you – “soaking syrup” is just a fancy name for a combination of fresh lemon juice and sugar. While the bread is baking, combine granulated sugar and juice in a small saucepan, and heat it until the sugar dissolves and it start simmering.
After the bread is baked, poke the tops with a toothpick, and pour the syrup over the loaves in the pan. The lemon syrup soaks into the bread as it cools, infusing it with potent lemon flavor and creating the most delicious, moist, melt-in-your mouth texture that stays soft for days.
💡 Tips and Variations for Perfect Lemon Bread
Here are a few key tips to keep in mind when baking lemon bread:
- Use fresh lemon juice and zest for maximum flavor impact. No bottled stuff please!
- Be careful not to overmix the batter, as this can lead to a tough, dense texture.
- Check for doneness by inserting a toothpick or cake tester into the center – it should come out clean or with just a few moist crumbs attached.
- This bread is even better if allowed to sit overnight after baking. The flavors have time to really meld and the texture is a tight, soft crumb.
- Consider adding a handful of fresh or frozen blueberries to the batter for a burst of fruity flavor that complements the lemon perfectly. For a nutty crunch, fold in some chopped walnuts or pecans.
- Lemon and poppyseed are a match made in heaven, so don’t hesitate to sprinkle in some poppyseeds for an extra burst of flavor and texture.
These tea cakes were delicious! I love anything lemony! We made mini loaves taht were even smaller than normal, and got 8 loaves out of them. Can’t wait to make them again – might do a double batch so we have extras, yummmmm!
This cake looks absolutely jummy!!
That should be lemon heaven allright! It’s beautiful with the glaze dripping, perfect to feed the citrus love in all of us!
Absolutely delicious cake.. we are baking it almost every 10 days!! The lemon taste is just perfect
This was very delicious! I love the glaze.
I just had something from a bakery near us this week that looks just like your lemon tea bread! I’m dying to make it! I really love chocolate but lemon is one fruit I do love! Thanks for this awesome looking recipe! Will have to make asap:)
I just made a lemon cake too! I loved it! Yours look delicious! I love the ribbon! SO cute!
My mouth is watering! I can just imagine a wonderfully moist cake with the glaze…oh, melt in my mouth!! I’m book marking this and will definitely be making it!!!
Slurp.. Delicious!! Just can’t take my eyes off it!!
Whoa, those cakes are lemony perfection!
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Nancy
mmmm those remind of my favorite sweet at starbucks – their frosted lemon poundcakes