Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.
It’s that time of year when we start craving lemon, and here’s the latest in our extensive collection of lemon recipes that you must try: this glazed buttermilk lemon bread recipe! We’ve been authors of baking recipes for over 10 years and we’ve learned a thing or two about baked goods, particularly quick breads. Here we’ve created the moistest, fluffiest, zingiest lemon loaf possible, topped with a flavor-popping zingy citrus glaze! It’s easy to whip up with just 10 ingredients.
What people are saying about this lemon bread recipe
When we create a recipe, we often like to have an independent recipe tester take a crack at it to verify that it’s as delicious and fool-proof as we think it is. This lemon bread recipe was tested by reader Lexi, who gave this testimonial:
“This lemon loaf turned out wonderful! The texture is wonderful, slightly moist, with a nice crumb. The lemon flavor is bright and zesty, balanced well with the sweet lemon glaze. It is so good the next day as well. We had it for breakfast this morning!”
3 key ingredients for perfect lemon bread
Alex and I have been creating baking recipes for over 10 years, and we’ve learned a few things about quick breads. What we’ve learned? You can’t cut corners with baked goods: you’ve got to use the very best ingredients and techniques if you want the best flavor and textures! There are three key ingredients to make a perfect lemon bread in our opinion:
Buttermilk: Turns out, buttermilk is the key to the fluffiest quick breads and muffins with the most tender crumb. We tried avoiding it for years since we didn’t regularly stock it, but it truly does wonders in this lemon bread. Don’t be tempted to make a buttermilk substitution! I learned the importance of buttermilk from professional baker and author Sarah Kieffer, and after using it in recipes I’ve seen a big difference in the texture of our baked goods!
Real lemons: In this recipe, you’ll need lemon zest in the bread itself and lemon juice in the icing. Using lemon juice in the bread isn’t necessary, since it can add a sour flavor instead of infusing a zippy nuance.
Lemon extract: The other key to lemony baked goods is using lemon extract! Over years of testing, we’ve found a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle, and you only use small amounts at a time. This is what makes it taste like a Starbucks lemon loaf!
A few quick tips for baking the loaf
There are a few quick tips for baking this lemon bread recipe to make it the best loaf possible. After honing 20 quick bread recipes, here are a few tips for baking a lemon loaf:
Rub the lemon zest into the sugar first. Instead of adding the lemon zest right to the recipe, place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. We recommend a 9-inch aluminum loaf pan. You can use an 8-inch pan as well: just increase the bake time slightly.
Use parchment paper to easily remove the bread (and for quicker cooling). We cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the bread. This helps it cool faster, which is required before pouring on the glaze.
That lemon glaze really seals in the zingy flavor!
The best part of this lemon bread recipe is the lemon glaze, which is the literal and figurative icing on top! It makes the bread taste significantly more lemony, almost like adding salt to a savory recipe to make it pop. Don’t be tempted to omit the icing! You can, but the bread will have a mellow quality: it’s nice, but it doesn’t have the “BOOM” flavor that it does with the icing. Here are a few tips for applying the lemon glaze:
Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
Use a fork for drizzles, or a spatula for a smooth glaze. A fork makes the best drizzly lines: with a spoon it’s a bit too chunky. Use half the glaze for a drizzled look like this lemon blueberry bread. If you’re making the full glaze recipe, use a spatula to spread it on.
Make ahead and storage info
Because it’s made with buttermilk, this lemon bread recipe stays incredibly moist during storage! In fact, it gets even more moist over time. We tested this recipe with sour cream but it came out much drier especially over storage time. Buttermilk for the win!
You can make lemon bread in advance and cover in aluminum foil un-iced, then ice before serving.
The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing.
More of our favorite lemon recipes
There are so many fun lemon recipes try; here are a few of our favorites. Happy cooking!
Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.
Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a large bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter, then whisk the eggs one at a time. Whisk in the buttermilk and lemon extract. Switch to a spatula. Add the dry ingredients and stir until smooth. Spread evenly into the prepared pan.
Bake 53 to 55 minutes until the top springs back when touched and a toothpick inserted comes out clean (if the top is not set at this point, bake a few minutes longer). The exact timing will depend on your oven and baking pan.
Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more lemon juice). Use a fork to drizzle the top of the bread with the icing (½ recipe) or a spatula to spread it (full recipe).
Make ahead / storage: You can make the bread in advance and cover in aluminum foil un-iced, then ice before serving. The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
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