lemon bread recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian, Gluten-Free (option mentioned)
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray or butter. For even easier removal, you can line the bottom of the pan with parchment paper, leaving a slight overhang on the sides.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large lumps, as this helps the bread rise evenly in the oven.
- In a separate large bowl, beat the eggs lightly. Whisk in the milk, vegetable oil, fresh lemon zest, and 2 tablespoons of lemon juice. Mixing the zest with the wet ingredients helps release the natural oils and intensifies the lemon aroma.
- Gradually add the dry flour mixture into the wet ingredients. Stir with a spatula or whisk just until the ingredients are combined and no large streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and have a slight crack down the middle.
- While the bread is still warm in the pan, whisk together the powdered sugar and the remaining lemon juice to create a thin glaze. Poke a few small holes in the top of the bread with a toothpick and pour the glaze over the top. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Find it online: https://www.yucolor.com/desserts/lemon-bread-recipe/