Classic Lemon Bread

Classic lemon bread is a tender, moist quick bread with bright citrus flavor running through every slice. The secret is using both lemon juice and lemon zest to build flavor, plus a thin glaze that keeps the crumb from drying out as it sits.

Ingredients for Classic Lemon Bread

All-purpose flour gives the bread structure and a tender crumb. Sugar sweetens and helps the batter come together. Butter adds richness and keeps the bread moist for days. Eggs bind the batter and give it lift. Baking powder makes the bread rise in the oven. Salt balances the sweetness and brightens the lemon flavor. Greek yogurt replaces some of the liquid and creates a denser, more flavorful crumb than all-milk batters. Lemon zest carries the most intense flavor, so use a microplane and measure it packed. Lemon juice adds tang and moisture. Powdered sugar and more lemon juice make a simple glaze that soaks into the warm bread.

Why This Classic Lemon Bread Works

The combination of Greek yogurt and butter creates a bread that stays moist for several days without getting gummy. The yogurt adds tang that makes the lemon flavor pop, while the butter ensures a tender crumb that doesn’t dry out quickly.

Lemon zest mixed directly into the batter distributes flavor evenly, while the juice adds both moisture and acidity that activates the baking powder and brightens the taste. The glaze soaks into the bread while it is still warm, adding sweetness and keeping the top from drying.

A 350°F oven gives the outside time to set before the inside bakes through, so the bread browns gently and stays tender. An instant-read thermometer removes the guesswork: the bread is done at 205°F (96°C) in the center.

Mistakes To Avoid

Overmixing the batter after the flour goes in makes the gluten network tough, and the bread will be dense and crumbly instead of tender. Once the flour is added, stir just until the dry bits disappear.

Skipping the glaze leaves the top of the loaf exposed and it dries out faster than the interior. The glaze is not optional: it seals the surface and keeps the bread moist.

Using bottled lemon juice instead of fresh makes the flavor flat and one-note. Fresh lemon juice has brightness that bottled juice cannot match, and the difference is noticeable in a simple recipe like this.

Baking the bread at too high a temperature browns the outside before the inside is done, and you end up with a dark crust and an undercooked center. Stick to 350°F (175°C) and use a thermometer to check doneness instead of guessing by color.

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Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon zest
• 1/3 cup fresh lemon juice
• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice, for glaze

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper so the bread does not stick.
2. Whisk together flour, baking powder, and salt in a small bowl and set aside.
3. Beat softened butter and sugar together with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
4. Add eggs one at a time, beating well after each one, then beat in the Greek yogurt, lemon zest, and lemon juice until combined.
5. Reduce the mixer to low speed, add the flour mixture, and stir just until the dry bits disappear. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and an instant-read thermometer reads 205°F (96°C) in the middle.
8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack.
9. While the bread cools, whisk powdered sugar and lemon juice together until smooth, then drizzle over the warm bread and let it soak in.
10. Let the loaf cool completely before slicing, about 1 hour.