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Freshly baked lemon bread with icing on a rustic wooden table

Lemon Bread

A sweet and citrusy bread that fills your kitchen with delightful scents and warmth, perfect for breakfasts, desserts, or as a comforting snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt Optional
Wet Ingredients
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 3 large Large eggs
  • 1/4 cup Fresh lemon juice
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk Can substitute with yogurt or milk plus a splash of vinegar.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve fresh from the oven with butter or lemon curd. Store in an airtight container for up to one week or freeze individual slices.