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Glazed Lemon Bread
This glazed buttermilk lemon bread recipe is perfect for spring! We've created the moistest, fluffiest, zingiest lemon loaf possible, topped with a flavor-popping zingy citrus glaze! It's easy to whip up with just 10 ingredients and no mixer required.
INGREDIENTS
- 1 3/4 [245 g] all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plus 2 tablespoons granulated sugar
- Zest of two medium lemons (about 1 ½ tablespoons)
- ½ cup melted unsalted butter (or vegetable oil)
- ¾ cup buttermilk
- 3 eggs
- 2 teaspoons lemon extract
- 1 cup powdered sugar (120 g)
- 2 tablespoons fresh squeezed lemon juice
For the lemon bread
For the glaze
INSTRUCTIONS
- Preheat the oven to 350°F.
- Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
- In a large bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
- Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
- Whisk in the melted butter, then whisk the eggs one at a time. Whisk in the buttermilk and lemon extract. Switch to a spatula. Add the dry ingredients and stir until smooth. Spread evenly into the prepared pan.
- Bake 53 to 55 minutes until the top springs back when touched and a toothpick inserted comes out clean (if the top is not set at this point, bake a few minutes longer). The exact timing will depend on your oven and baking pan.
- Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
- Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more lemon juice). Use a fork to drizzle the top of the bread with the icing (½ recipe) or a spatula to spread it (full recipe).
- Make ahead / storage: You can make the bread in advance and cover in aluminum foil un-iced, then ice before serving. The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
