The Best Homemade Lemon Bread Recipe: Moist, Zesty & Irresistibly Easy

There’s something uniquely comforting and uplifting about the aroma of freshly baked lemon bread filling your kitchen. This particular Lemon Bread recipe isn’t just a treat for your taste buds; it’s a slice of pure sunshine, perfect for any occasion. Whether you’re looking for a delightful accompaniment to your afternoon cup of tea, a sweet breakfast indulgence, or a thoughtful, homemade gift, this moist, zesty loaf truly delivers.

Many of us find inspiration in unexpected places, often through the endless scroll of platforms like Pinterest. That’s certainly how I stumbled upon the idea for this incredible lemon bread. It’s easy to get lost in the captivating visuals, but sometimes, those captivating images lead to truly wonderful discoveries – like a recipe that becomes an instant classic in your home. The simple charm of a beautifully baked loaf, promising zesty flavor and a tender crumb, is simply irresistible. A single picture, paired with the promise of a delicious outcome, can indeed be worth a thousand words, pulling you into the kitchen to create something special.

The Irresistible Allure of Homemade Lemon Bread

This lemon bread stands out from many other quick bread recipes. It boasts a wonderfully balanced lemon flavor – bright and refreshing without being overwhelming. The texture is distinctly bread-like, yet incredibly moist and tender, thanks to a careful blend of flours, sour cream, and a generous amount of butter. What elevates this recipe to perfection are the two distinct lemon layers: a subtly sweet lemon syrup that soaks into the warm loaf, ensuring deep moisture and flavor, and a vibrant lemon glaze that adds a beautiful finish and an extra burst of tang.

Every bite is a delightful experience. The slight tartness of the lemon is perfectly complemented by just the right amount of sweetness, making it a versatile treat that’s not overly decadent. It’s the kind of bread that begs to be sliced and shared, especially since this recipe yields two full-sized loaves – ample for both enjoying at home and sharing with loved ones. It packages beautifully, making it an ideal candidate for hostess gifts, holiday baskets, or just a thoughtful gesture for a friend.

Expert Tips for Baking Your Perfect Lemon Loaf

Achieving the perfect lemon bread is simpler than you might think, especially with a few helpful tips:

• Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature. This helps them incorporate more smoothly into the batter, resulting in a more uniform and tender crumb.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can develop the gluten too much, leading to a tough bread instead of a tender one. A rubber spatula is your best friend here.
• Proper Pan Preparation: Spraying your loaf pans thoroughly with non-stick baking spray and lining the bottoms with parchment paper (and spraying again!) is key to preventing sticking and ensuring easy removal of your beautiful loaves.
• The Lemon Syrup is Crucial: Don’t skip the lemon syrup step! Brushing the warm loaves with this simple syrup allows the bread to absorb extra moisture and a deeper lemon flavor, keeping it incredibly moist and delicious for days. Poke plenty of holes to maximize absorption.
• Glaze Consistency: When making the lemon glaze, gradually add the lemon juice to the powdered sugar until you reach your desired consistency. You want it thick enough to coat the bread without running off completely. If it’s too thin, add a little more powdered sugar. If too thick, a tiny bit more lemon juice.
• Patience for Setting: Allow the glaze to set completely before slicing and serving. This ensures the glaze hardens beautifully and doesn’t make a mess when cut.

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This Lemon Bread recipe is slightly adapted from Glorious Treats, a fantastic source for baking inspiration.

Lemon Bread Recipe

Ingredients

For the Lemon Bread

• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 8 large eggs, at room temperature
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract

For the Lemon Syrup

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

For the Lemon Glaze

• 2 cups powdered sugar
• 4-6 Tablespoons fresh lemon juice

Instructions

1. Step 1 – The Cake: Preheat oven to 350 degrees F (175 degrees C). Spray two regular-sized loaf pans with non-stick baking spray. Cut parchment paper to fit the bottom of each pan, place it in, and spray again. This ensures easy removal and prevents sticking.
2. In a medium bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures there are no lumps.
3. In a separate large bowl, combine the sugar, room temperature eggs, grated lemon zest, and fresh lemon juice. Mix with an electric mixer until well blended and light in color, about 2-3 minutes. Continue mixing and gradually add the melted and cooled unsalted butter, then the sour cream and pure vanilla extract until just combined.
4. Using a rubber spatula, gently fold in the dry flour mixture into the wet ingredients, one-third at a time. Mix just until all the flour is combined and no streaks remain. Be careful not to overmix. Pour the batter evenly into the two prepared loaf pans and bake at 350 degrees F (175 degrees C) for 20 minutes.
5. After 20 minutes, rotate the pans (if you didn’t do so already) and reduce the oven temperature to 325 degrees F (160 degrees C). Continue baking for another 30-35 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. Baking times may vary depending on your oven and pan size.
6. For smaller individual loaves, they might be done around 25 minutes, while larger loaves could take up to 30-35 minutes in the second stage. Always test for doneness.
7. Immediately after removing the loaves from the oven, run a knife gently along the sides of the pan to ensure they don’t stick as they cool.
8. Once the loaves are cool enough to handle, typically after about 15 minutes, carefully remove them from the pans and place them on a wire rack to cool further.
9. Step 2 – The Lemon Syrup: While the loaves are cooling, combine 1/3 cup sugar and 1/3 cup fresh lemon juice in a small saucepan. Heat over low temperature, stirring constantly, until the sugar is completely dissolved. Once dissolved, continue to heat for an additional 3 minutes without boiling. Remove the saucepan from the stove and set aside to cool slightly.
10. When the loaves are almost cool (still slightly warm to the touch), place them on a parchment-lined cookie sheet. Using a toothpick or skewer, poke numerous holes all over the tops of the loaves. The more holes, the better for absorbing the syrup! Now, generously brush the warm lemon syrup over the tops of the loaves. Let the syrup soak in for a few minutes, then apply a second coating. Make sure to use all the delicious syrup – it’s key for moisture and flavor.
11. Allow the loaves to cool completely on the wire rack before applying the glaze. This prevents the glaze from melting and running off.
12. Step 3 – The Lemon Glaze: In a small bowl, combine the powdered sugar with 4-6 tablespoons of fresh lemon juice. Whisk until the mixture is completely smooth and liquefied, forming a thick but pourable glaze. Adjust the amount of lemon juice as needed to achieve the desired consistency – it should be thick enough to coat a spoon and cling to the bread, not too runny.
13. Once the loaves are fully cooled, spoon the lemon glaze generously over the tops. Use the back of the spoon to gently spread the glaze, ensuring it reaches the corners and sides. If the glaze starts to run off, stop and let it set for a few minutes before applying a second coating. This layered approach helps build a beautiful, even glaze.
14. Allow the glaze to set completely, typically for at least 30-60 minutes, before slicing and serving your delicious homemade lemon bread.

Notes

This delightful Lemon Bread recipe was inspired by the wonderful baking community and adapted from a source like ChocolateChocolateandmore.com. Remember, fresh ingredients, especially the lemon juice and zest, make a significant difference in the final flavor!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using #LemonBreadLove! We’d love to see your delicious creations.

Why This Lemon Bread is a Must-Try

This recipe consistently produces a bread that is nothing short of wonderful. It truly is a bread, not a cake, maintaining a delightful bread-like texture that isn’t overly sweet. The distinct, bright flavor of lemon shines through beautifully without being overpowering, offering a refreshing zest in every bite. This loaf is incredibly sturdy, meaning it packages and travels exceptionally well, making it a perfect candidate for a thoughtful homemade gift. And since the recipe generously yields two full-sized loaves, you’ll have one to savor and one to share – because everyone deserves a taste of this deliciousness!

Beyond the Bread: More Zesty Lemon Delights!

If you’ve fallen in love with the vibrant taste of lemon, then you’re in for a treat! We have a collection of other fantastic lemon-infused recipes that are just as delightful and easy to make. From creamy bars to light soufflés, there’s a lemon dessert for every craving.

This Lemon Bread recipe is more than just a baked good; it’s an experience. It’s the perfect way to bring a little brightness to your day, share joy with others, or simply indulge in a moment of pure, zesty deliciousness. Happy baking!