This super moist bread is loaded with intense lemon flavor. Perfect for the lemon lovers in your life!
Hey guys! How was everyone’s Christmas? Ours was awesome! We ate great food and spent quality time with our families – that’s what it’s all about, right? This year was the first year that my son was SO excited opening gifts, it was awesome. If you don’t celebrate Christmas or you celebrate another holiday, I hope yours was just as great!!
Let’s talk lemon deliciousness. This bread is seriously amazing. I call it bread very loosely because quick breads are basically cake in bread form, but we’ll call it bread anyway. I absolutely love making loaves like this because I think they just look so pretty and they make great gifts too!
This lemon loaf in is for serious lemon lovers. There is an over-abundance of lemon flavor that I love SO much! There’s nothing worse than having a lemon dessert and thinking, “….where’s the lemon?” That’s totally not happening here!
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 3 1/2 tbs lemon juice
- 2 1/2 tbs lemon zest
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup buttermilk
- 1/2 cup confectioner's sugar
- 2-4 tbsp lemon juice
- Preheat oven to 350 degrees. Grease and line the bottom of an 8x5" loaf pan OR a 9x5" loaf pan for a flatter bread (pictured) with parchment paper.
- In a medium sized bowl, gently whisk flour, baking powder and salt together. Set aside.
- In a large bowl or the bowl of your stand mixer, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix!
- Pour batter into prepared baking pan and bake for 40-45 minutes in 8x4" pan or 30-35 minutes in 9x5" pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don't be alarmed if the sides become quite brown, it doesn't affect the taste what so ever.
- Allow bread to cool for 10 minutes in pan before inverting onto a wire rack. During this time, whisk all glaze ingredients together in a small bowl. When on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer. You may have some left over if you don't like a lot of glaze.
- This Lemon Loaf will stay moist and fresh for up to 5 days stored in an airtight container at room temperature.
Recipe lightly adapted from Taste of Home.