lemon bread recipe
This delightful lemon bread is a perfect balance of sweet and tangy, making it a refreshing treat for any occasion. Easy to make and bursting with flavor, it’s great served with tea or coffee.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 zester
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter Softened
- 2 large eggs
- 0.5 cup milk
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- zest of 2 lemons lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- optional to taste powdered sugar For dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in the lemon zest and lemon juice gently until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the lemon bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar if desired before slicing.
Notes
For an extra lemony flavor, you can drizzle a simple lemon glaze over the cooled bread made from powdered sugar and lemon juice.
This bread can be stored in an airtight container at room temperature for up to three days or in the fridge for about a week. It also freezes well for up to three months.