Lemon Bread
User Reviews
5
Lemon Bread
Description
Lemon Bread combines all-purpose flour, baking powder, and salt with sugar rubbed thoroughly with lemon zest to release the essential oils and aroma. Eggs, full-fat Greek yogurt, olive oil, and lemon juice create a moist, tender batter that is then baked in a loaf pan until a toothpick comes out clean. The baking process may include tenting with foil to prevent the top from getting too brown. Once cooled, the loaf is topped with a lemon glaze made from powdered sugar and lemon juice for a balance of sweetness and tartness. The bread’s texture is moist due to the yogurt and oil, while the lemon zest and juice provide prominent citrus notes throughout. It makes for a versatile bread that pairs well with butter or can be enjoyed plain.
The baking time ranges from 55 to 65 minutes, but monitoring with a toothpick test ensures it is fully cooked without drying it out. Cooling in the pan on a wire rack helps the loaf settle before slicing. The glaze should be applied only when the loaf is cool to maintain its glossy appearance and prevent melting.
Stored in an airtight container, this bread keeps well for up to a week at room temperature or refrigerated. It also freezes for up to three months and should be thawed overnight in the refrigerator before serving.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 large egg room temperature
- 1 cup Greek yogurt room temperature, full-fat, whole milk
- ½ cup olive oil
- ¼ cup lemon juice
For the lemon glaze
- 1 ¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In another large bowl, place the sugar and lemon zest and use your fingers to rub them together until well blended and fragrant. Add the eggs, yogurt, olive oil and lemon juice and whisk to combine.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
- Meanwhile, make the glaze. Whisk all ingredients until smooth. Drizzle glaze over cooled bread and serve immediately.
Notes
- Store the lemon bread in an airtight container at room temperature or in the refrigerator for up to one week to keep it fresh.
- You can freeze the bread for up to three months; thaw it overnight in the refrigerator and bring to room temperature before serving.
- Apply the lemon glaze only after the bread has cooled completely to maintain its texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 286kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 136mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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