The Best Lemon Loaf Bread
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5.0
42 reviews
Excellent
The Best Lemon Loaf Bread
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This moist Lemon Bread is even better than the Starbucks lemon loaf! This lemon loaf is made with fresh lemon juice, lemon zest, and lemon extract for an extra burst of lemon flavor. This is the best lemon bread recipe ever!
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Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- (1) .4 ounce pkg. instant lemon pudding mix
- 1 cup sugar
- 4 Tablespoons butter (softened)
- 1/3 cup oil
- 3 large eggs
- 1 cup sour cream (full-fat)
- lemon zest (from one lemon)
- 1/3 cup fresh lemon juice
- 2 teaspoons lemon extract
Lemon Glaze:
- 4 Tablespoons butter (melted)
- 1 3/4 cups powdered sugar
- 3 Tablespoons lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5 bread pan with parchment paper or spray with non-stick cooking spray.
- In a large mixing bowl, add flour, baking powder, salt, dry instant pudding mix, and sugar. Stir.
- Add softened butter, oil, eggs, sour cream, lemon zest, lemon juice, and lemon extract. Mix together until all ingredients are combined.
- Pour into bread pan and place in the oven and bake for 45-55 minutes or until the center of the bread comes out clean when a toothpick is inserted. If the bread is becoming too brown, carefully tent a piece of foil on the top of the bread to allow the center of the bread to still cook.
- Remove from the oven and let cool for at least 20 minutes before removing the bread and placing on a cooling rack.
Lemon Glaze:
- In a bowl, whisk together melted butter, powdered sugar, lemon juice, and lemon extract. You can add more lemon juice if you want a thinner glaze. Once the bread has completely cooled, drizzle the glaze all over the top. You can refrigerate if you want to serve it chilled or serve it at room temperature.
Equipments used:
Notes
- If you want the lemon loaf to be extra bright yellow, add a few drops of yellow food coloring to the lemon loaf batter.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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