Can I use bottled lemon juice instead of fresh?

Fresh is definitely best for this recipe. Bottled lemon juice lacks the bright, vibrant flavor that makes this bread special. The oils in fresh lemon zest are particularly important for authentic lemon flavor, something bottled juice can't provide. If you're in a pinch, you can use bottled, but expect a less pronounced lemon flavor.

Why did my bread sink in the middle after baking?

A sinking middle usually happens when the bread is underbaked, the oven door was opened too early in the baking process, or there was too much leavening agent. Make sure your oven is fully preheated, avoid opening the oven during the first 30 minutes of baking, and measure your baking powder and soda carefully.

Can I make this recipe into muffins?

Absolutely! This batter works beautifully as muffins. Fill lined muffin cups about 2/3 full and bake at 350°F for approximately 18-22 minutes. You'll get about 12-14 muffins from this recipe, and they're perfect for on-the-go snacking or lunchboxes.

My glaze is too runny/thick. How can I fix it?

For a thicker glaze, add more powdered sugar, one tablespoon at a time. If your glaze is too thick, add more lemon juice or a tiny splash of milk, one teaspoon at a time, until you reach your desired consistency. The perfect glaze should coat the back of a spoon but still be pourable.

Heavenly Lemon Bread Recipe

Name: Heavenly Lemon Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup vegetable oil; 1 cup white granulated sugar; 2 cups all-purpose flour; 2 eggs; 4 tablespoons milk; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1 teaspoon lemon extract (optional, for additional lemon flavor); 1 cup powdered sugar; Zest from 1 large lemon; Juice from 1½ lemons

This bright and zesty Lemon Bread is the perfect balance of sweet and tangy that will make your taste buds dance! It’s incredibly moist with a tender crumb and topped with a luscious lemon glaze that adds the perfect finishing touch. Ready in just over an hour, this quick bread is ideal for breakfast, afternoon tea, or dessert any day of the week.

Why You’ll Love This Recipe

Perfectly Balanced Flavor: The combination of sweet bread with tangy lemon creates a delightful flavor that’s refreshing without being overwhelming.
Simple Ingredients: Uses basic pantry staples you likely already have on hand.
Versatile: Perfect for breakfast, snacks, tea time, or dessert—this bread fits any occasion!
Impressive Results: Despite being incredibly simple to make, this bread looks and tastes like it came from a high-end bakery.
Make-Ahead Friendly: Perfect for meal prep or unexpected guests, as it stores beautifully.

Ingredients You’ll Need

Vegetable Oil: Creates an incredibly moist texture that stays soft for days. You can substitute with melted butter for a slightly different flavor profile.
White Sugar: Provides sweetness that balances the tangy lemon perfectly.
All-Purpose Flour: The foundation of our bread. Make sure to measure correctly for the perfect texture.
Eggs: Acts as a binder and provides structure to the bread.
Milk: Adds moisture and helps create a tender crumb.
Baking Powder & Baking Soda: The dynamic duo that makes our bread rise beautifully.
Salt: Enhances all the flavors and balances the sweetness.
Lemon Zest: The star ingredient! Provides that wonderful lemon flavor throughout the bread.
Vanilla Extract: Adds depth and rounds out the flavor profile.
Lemon Extract: Optional but recommended for an extra lemon punch.
Powdered Sugar: Creates a smooth, sweet glaze that hardens slightly for the perfect finish.
Lemon Juice: Gives the glaze its tangy flavor and perfect consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your lemon bread? Here are some delicious options:

Blueberry Lemon: Fold in 1 cup of fresh or frozen blueberries for a classic flavor pairing.
Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful texture and visual appeal.
Coconut Lemon: Mix in ½ cup of shredded coconut to the batter and sprinkle some on top of the glaze.
Lemon Raspberry: Swirl in ¼ cup of raspberry jam before baking for a fruity twist.
Lemon Yogurt: Replace the milk with Greek yogurt for an even moister, tangier bread.

How to Make Lemon Bread

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F. Line a 9×5 loaf pan with parchment paper, leaving some overhang for easy removal, and give it a light spray with cooking spray.

Step 2: Mix Wet Ingredients

In a large bowl, combine the vegetable oil, sugar, and eggs. Beat with an electric mixer until the mixture becomes smooth and slightly lighter in color, about 2 minutes. Then stir in the milk until incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Step 4: Create the Batter

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Don’t overmix—stop when you no longer see dry flour. Gently fold in the lemon zest and vanilla extract (plus lemon extract if using).

Step 5: Prepare for Baking

Pour the batter into your prepared loaf pan. Take a knife and make a small cut lengthwise down the center, about ½ inch deep. This helps the bread rise evenly and creates that beautiful crack on top.

Step 6: Bake to Perfection

Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent with aluminum foil for the remaining bake time.

Step 7: Cool Properly

Let the bread cool in the pan for exactly 10 minutes—this allows it to set up enough to be removed without falling apart. Then transfer to a wire rack to cool completely.

Step 8: Glaze

While the bread is cooling, make the glaze by whisking together powdered sugar, lemon zest, and lemon juice until smooth. Once the bread is completely cool, drizzle the glaze over the top, letting it run down the sides.

Step 9: Slice and Enjoy

Once the glaze has set (about 15-20 minutes), cut into thick slices and serve!

Pro Tips for Making the Recipe

Zest First, Juice Second: Always zest your lemons before juicing them—it’s nearly impossible to zest a juiced lemon.
Room Temperature Ingredients: Bring eggs and milk to room temperature for a smoother batter that rises better.
Don’t Overmix: Mix until just combined to ensure a tender crumb. Overmixing will develop the gluten and make your bread tough.
The Cut Is Key: Don’t skip making that lengthwise cut on top of the batter—it ensures even rising and creates that beautiful bakery-style crack.
Check Early: Start checking for doneness around the 45-minute mark, as ovens can vary significantly.
Perfect Glaze Consistency: If your glaze is too thick, add more lemon juice a teaspoon at a time. If it’s too thin, add more powdered sugar.

How to Serve

This versatile lemon bread can be enjoyed in many ways:

Breakfast:

Serve a slice with your morning coffee or tea. It pairs beautifully with fresh berries on the side and a dollop of Greek yogurt.

Afternoon Tea:

Cut into dainty squares for an elegant addition to your tea spread. Serve alongside cucumber sandwiches and scones for a complete experience.

Dessert:

Warm a slice slightly and top with a scoop of vanilla ice cream or a dollop of whipped cream for a simple but impressive dessert.

Gift:

Wrap a loaf in parchment paper and tie with twine for a thoughtful homemade gift that anyone would appreciate.

Make Ahead and Storage

Storing Leftovers

Store the bread in an airtight container at room temperature for up to 3 days. The flavor actually improves on the second day as the lemon notes develop further!

Freezing

This bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, then aluminum foil or place in a freezer bag. It will keep for up to 3 months.

For best results, freeze without the glaze and add it fresh after thawing.

Reheating

Thaw frozen bread overnight in the refrigerator or for a few hours at room temperature. For a just-baked taste, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh is definitely best for this recipe. Bottled lemon juice lacks the bright, vibrant flavor that makes this bread special. The oils in fresh lemon zest are particularly important for authentic lemon flavor, something bottled juice can’t provide. If you’re in a pinch, you can use bottled, but expect a less pronounced lemon flavor.
Why did my bread sink in the middle after baking?

A sinking middle usually happens when the bread is underbaked, the oven door was opened too early in the baking process, or there was too much leavening agent. Make sure your oven is fully preheated, avoid opening the oven during the first 30 minutes of baking, and measure your baking powder and soda carefully.
Can I make this recipe into muffins?

Absolutely! This batter works beautifully as muffins. Fill lined muffin cups about 2/3 full and bake at 350°F for approximately 18-22 minutes. You’ll get about 12-14 muffins from this recipe, and they’re perfect for on-the-go snacking or lunchboxes.
My glaze is too runny/thick. How can I fix it?

For a thicker glaze, add more powdered sugar, one tablespoon at a time. If your glaze is too thick, add more lemon juice or a tiny splash of milk, one teaspoon at a time, until you reach your desired consistency. The perfect glaze should coat the back of a spoon but still be pourable.

Final Thoughts

This Lemon Bread recipe is truly a game-changer in your baking repertoire. With its perfect balance of sweetness and tanginess, irresistibly moist texture, and that gorgeous lemon glaze, it’s bound to become a favorite in your household. Whether you’re enjoying a slice with your morning coffee or serving it to impressed guests, this bread delivers amazing flavor with minimal effort. Give it a try this weekend—your kitchen will smell amazing, and your taste buds will thank you!

Heavenly Lemon Bread Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

This tangy and sweet Lemon Bread is the perfect treat for any occasion. It has a soft, moist texture with a refreshing citrus flavor amplified by a lemony glaze. A simple yet delightful baked good that pairs wonderfully with tea or coffee.

Instructions

Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, then spray it with cooking spray. Set the prepared pan aside.
Mix the Wet Ingredients
In a large bowl, use an electric handheld mixer to whisk together the vegetable oil, granulated sugar, and eggs until smooth. Stir in the milk until combined.
Combine the Dry Ingredients
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Incorporate Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Use the mixer on low speed until everything is fully combined.
Add Lemon Zest and Extract
Gently fold in the lemon zest and, if desired, the lemon extract. These give the bread its fresh citrus flavor.
Transfer to the Pan
Pour the prepared batter into your lined loaf pan. Make a shallow cut (about ½ inch deep) lengthwise through the center of the batter to help the bread rise evenly in the oven.
Bake the Bread
Bake the lemon bread for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the bread starts browning too quickly during baking, cover it loosely with foil to prevent burning.
Cool the Bread
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze
In a small bowl, combine the powdered sugar, lemon zest, and lemon juice. Stir until smooth. Use a spoon or fork to drizzle the glaze over the cooled bread. Let the glaze set before slicing.
Serve and Enjoy
Cut the bread into thick slices (about 10-12 pieces) and enjoy its delightful zesty flavor!

Notes

Double the recipe to make extra loaves to store or share.
Keep the bread warm or at room temperature for the best flavor. For a quick warm-up, microwave a slice for 10 seconds.
Check the bread after 30-35 minutes. If the top is browning too much, cover it with foil.
This bread freezes well. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature when ready to eat.
For variety, you can add mix-ins such as poppy seeds, blueberries, or chopped nuts.