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Lemon Bread is a moist, tender quick bread packed with bright lemon flavor and finished with a tangy lemon glaze that soaks right in. I bake a loaf on a sunny weekend morning and it is half gone before it even cools. If you love lemon desserts, our lemon poppy seed cake is another bright bake to try.
No mixer fuss and no yeast, just whisk, pour, bake, and glaze for the easiest lemon loaf around.
Lemon Bread Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 55 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 275kcal
- 🌶️ Flavor Profile: Bright, sweet, and tangy with a soft, tender lemon crumb
- ✋ Difficulty: Beginner easy, simpler than our classic pound cake
Quick Answer
Whisk together oil, sugar, and eggs, then stir in milk. Combine the dry ingredients and mix them into the wet, then fold in fresh lemon zest. Pour the batter into a loaf pan, score the top, and bake at 350 degrees for 50 to 55 minutes until a toothpick comes out clean. Cool, then drizzle with a simple lemon glaze made from powdered sugar, lemon juice, and zest.
Jump to:
Why This Recipe Works
Click to see the technique science
- Oil keeps it incredibly moist. Using vegetable oil instead of butter gives this quick bread a soft, tender crumb that stays moist for days.
- Fresh lemon zest does the heavy lifting. Two tablespoons of fresh zest pack the batter with bright, natural lemon flavor without any artificial taste.
- The glaze soaks right in. A simple lemon juice and powdered sugar glaze poured over the warm-ish loaf seeps into the top for double the lemon flavor.
- No mixer or yeast required. This is a true quick bread, just whisk the wet, stir in the dry, and bake, no proofing or special equipment.
- Scoring the top helps it rise. A shallow cut down the center gives the loaf that pretty bakery crack and helps it bake evenly.
- It is endlessly snackable. Sweet, tangy, and tender, it is perfect for breakfast, dessert, or an afternoon coffee break.
Why You’ll Love This Recipe
- It is genuinely easy, a whisk-and-pour quick bread with no mixer needed.
- It is bright and refreshing, perfect with coffee or tea like a slice of our lemon blueberry coffee cake.
- It stays moist for days and freezes well, so it is a great make-ahead treat to keep on hand.
Key Ingredients
Just a few pantry staples and a couple of lemons make this bright loaf. Here are the ones that matter most.
- Fresh lemons: You need plenty of zest for the batter and both juice and zest for the glaze, so fresh lemons are a must.
- Vegetable oil: Oil keeps the crumb moist and tender, and it makes the batter come together with just a whisk.
- All-purpose flour: Flour gives the bread structure while keeping it soft, measure it accurately for the best texture.
- Powdered sugar: Confectioners sugar whisks with lemon juice and zest into the tangy glaze that finishes the loaf.
- Vanilla extract: A little vanilla rounds out the bright lemon and adds warmth to the flavor.
See recipe card for exact quantities.
Variations and Substitutions
This easy loaf is a great base to make your own. A few favorite spins:
- Add poppy seeds: Stir in a couple tablespoons of poppy seeds for a lemon poppy seed loaf, like our lemon poppy seed cake.
- Add berries: Fold a cup of fresh blueberries or raspberries into the batter for a fruity twist.
- Boost the lemon: Add a teaspoon of lemon extract along with the zest for an extra punch of citrus.
- Make muffins: Divide the batter into a lined muffin tin and bake for about 18 to 22 minutes for lemon bread muffins.
How to Make Lemon Bread
- In a large bowl, whisk the oil, sugar, and eggs until smooth, then stir in the milk.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and mix on low until just combined.
- Stir in the fresh lemon zest, and lemon extract if using, until the batter is smooth.
- Pour the batter into a lined 9×5 loaf pan and score a shallow line down the center.
- Bake at 350 degrees for 50 to 55 minutes until a toothpick comes out clean, cool, then drizzle with the lemon glaze.
Recipe Tips & Tricks
- Zest the lemons before juicing them, since a whole lemon is far easier to zest than a juiced one.
- Do not overmix the batter, stir just until the flour disappears for the most tender crumb.
- Score the top with a shallow lengthwise cut so the loaf rises with that pretty bakery crack.
- Start checking at 50 minutes, a toothpick should come out clean or with a few moist crumbs.
- Let it cool before glazing so the glaze sets into a pretty finish instead of melting away.
- Line the pan with parchment for easy lifting and clean slices every time.
Serving Ideas and Suggestions
This Lemon Bread is a treat any time of day, sliced thick for breakfast with coffee, served as a light dessert, or wrapped up as a homemade gift. The glaze adds a sweet-tart finish that makes every slice irresistible.
Serve it alongside a fruit salad and a pot of tea for a bright brunch, or set it out next to our lemon blueberry pound cake and a lemon blueberry trifle for a citrus-themed dessert table.
It travels and keeps beautifully, so it is perfect for potlucks, bake sales, and gifting. Wrap a cooled loaf in parchment and ribbon, and you have a thoughtful homemade present that everyone loves.
Lemon Bread FAQs
Using vegetable oil instead of butter is the secret to this loaf staying moist and tender for days. Oil stays liquid at room temperature, which keeps the crumb soft, and not overbaking the bread locks in that moisture.
Yes, it is a great make-ahead bake. Lemon Bread tastes even better the next day once the glaze has soaked in and the flavors meld. Store it well-wrapped at room temperature and glaze it the day you plan to serve for the freshest look.
Store cooled Lemon Bread tightly wrapped or in an airtight container at room temperature for up to four days. For longer storage, keep it in the refrigerator for up to a week and bring slices to room temperature before serving.
Absolutely. Freeze the cooled, unglazed loaf tightly wrapped for up to three months. Thaw it overnight at room temperature and add the glaze before serving. You can also freeze individual glazed slices for quick treats.
A sunken center usually means the bread was underbaked or the oven door was opened too early. Bake until a toothpick comes out clean with just a few moist crumbs, and avoid opening the oven during the first 40 minutes so the loaf sets fully.
Fresh lemon juice and zest give the brightest, most natural flavor, so they are strongly recommended. Bottled juice can work in a pinch for the glaze, but you will still want fresh zest in the batter, which is where most of the lemon flavor comes from.
Love lemon? Bake our bright lemon poppy seed cake or a lemon blueberry pound cake next.
Lemon Bread
Ingredients
- ½ cup vegetable oil
- 1 cup white granulated sugar
- 2 cups all purpose flour
- 2 eggs
- 4 tablespoons milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For additional lemon flavor add 1 teaspoon of lemon extract
Glaze:
- 1 cup powdered sugar
- 1 zest of large lemon
- 1 and ½ lemon juiced
Instructions
- Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with cooking spray, set aside.
- In a large bowl, whisk the oil, sugar, and eggs with an electric handheld mixer until smooth. Stir in the milk.
- In a separate mixing bowl combine dry ingredients.
- Add dry ingredients to wet ingredients. Mix on low until everything is combined.
- Stir in the lemon zest and lemon extract if using.
- Pour the batter into the prepared baking dish. Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 50-55 minutes or until the toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the tin for 10 minutes, and transfer to a wire rack to cool completely.
- Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
- Cut into 10-12 thick pieces and enjoy.
Notes
- Double this recipe to have more loaves on hand or to store for later.
- You can add different mix-ins, see above for ideas.
- This bread is best served warm or at room temperature. I like to pop it a slice in the microwave for 10 seconds to warm it up a bit.
- I recommend checking on the bread towards the last 20-25 minutes. If the top gets too brown, cover with a piece of foil until the time is up. The bread should be placed in the middle of the oven rack.
- This can be frozen, see above on how to do that.
- Other toppings can be used, see above for ideas.
Nutrition
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