Description
A moist and tangy lemon bread topped with a sweet glaze. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- For the glaze: 1 cup powdered sugar + 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients until just combined.
- Pour batter into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.
Notes
- Use fresh lemons for best flavor.
- Do not overmix the batter to keep the bread tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
