Description
A tender, citrus-kissed quick bread that captures the essence of spring. Creamy texture with a golden crust, this adaptable recipe uses fresh lemon zest and juice for bright flavor. Perfect for breakfast or dessert, it’s easy to make and freezes exceptionally well.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, room temperature
1/2 cup fresh lemon juice (about 2–3 lemons)
2 tablespoons fresh lemon zest
1/2 cup powdered sugar (for glaze)
Instructions
Preheat oven to 350°F (180°C)
Prepare a 9×5-inch loaf pan with butter and flour, discarding excess
Whisk together flour, baking powder, and salt in a bowl
In a separate bowl, cream butter and sugar until smooth
Add eggs one at a time, mixing well after each addition
Stir in lemon juice and zest until fully incorporated
Gradually fold dry ingredients into wet mixture until just combined
Pour batter into prepared pan and smooth surface
Bake for 45–50 minutes, or until golden and a toothpick comes out clean
Let cool completely
Beat powdered sugar with 1–2 tablespoons lemon juice to form a glaze; pour over loaf
Notes
For a silkier crumb, substitute 1/2 cup all-purpose flour with cake flour
Substitute salt with 1/8 teaspoon citric acid for a tangier flavor
Use cold, cubed butter for richer flavor
Swap room temperature butter for halal margarine if preferred
Freezes well; glaze is optional for longer storage
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American