This Easy Lemon Bread Recipe with Glaze Icing is a great recipe for lemon lovers. It's the perfect balance of sweet and tangy in a quick bread. An easy recipe made with simple ingredients.
Are you craving even more tangy and delicious lemon desserts? Then be sure to try making Lemon Blueberry Bread, a Sun Drop Pound Cake Recipe or Lemonade Pie.
This easy lemon loaf recipe is my new favorite obsession!
It's a delicious quick bread that comes together in minutes with just a few pantry staples. Plus it's topped with a simple glaze that really takes it over the top and adds another layer of sweet and yummy flavor.
Trust me if you love lemon recipes such as lemon cake or lemon muffins, then this glazed lemon bread is a great option. Be sure to save this recipe for later and be prepared to enjoy a slice or two for breakfast with coffee or your afternoon tea. Plus it gets even better the next day.
Let's get started!
Jump to:
Ingredients You'll Need
- Eggs - Helps to bind all of the ingredients together and contribute to the texture and structure of the bread. The recipe begins by adding room temperature eggs to a large bowl and whisking them.
- Granulated Sugar - Adds sweetness and balances the tartness of the lemon flavor in the lemon bread. May also use pure cane sugar.
- Greek Yogurt - Adds moisture and helps create a tender texture and moist crumb to the bread. May substitute sour cream in the same unit of measure.
- Vegetable Oil - Provides moisture and richness to the bread. May use melted butter instead if you prefer.
- Lemon Zest - The finely grated outer layer of the lemon peel adds intense fresh lemon flavor and aroma to the bread.
- Lemon Extract - Enhances the overall bright lemon flavor and taste of the bread.
- All-Purpose Flour - Used as the base for the lemon bread and is needed to give it great structure and texture.
- Baking Powder - Acts as a leavening agent, helping the bread rise and become light and fluffy. Be sure to check the expiration date on the package before using it to make sure it has not expired.
- Salt - Enhances the overall flavor of the lemon bread and balances the sweetness. I prefer to use kosher salt when baking.
- Powdered Sugar - Helps to create the thin and sweet lemon glaze that tops the bread and adds another layer of sugary flavor. Also known as confectioners sugar.
- Lemon Juice - Fresh lemon juice is used to help make the simple lemon glaze and infuse the bread with its signature tangy flavor. Opt to use freshly squeezed lemon juice from fresh lemons or a bottle of 100% lemon juice for best results.
See the recipe card below for exact ingredient quantities and instructions.
How to Make The Best Lemon Loaf
Begin the loaf of bread by preheating the oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, add the wet ingredients. The large eggs, plain Greek yogurt, and granulated sugar. Stir using a wooden spoon or make things easier using a hand mixer. Mix until combined. Add the vegetable oil and continue mixing to combine.
Add the lemon zest, and lemon extract, and mix until combined. Add the flour mixture and stir until all of the ingredients come together, then stop. You do not want to overmix the bread mixture. It's fine if the mixture is slightly lumpy.
Carefully pour the bread mixture into the prepared loaf pan. Use a rubber spatula or spoon to smooth out the top of the bread in an even layer.
Place into the oven to bake for about 45 to 50 minutes, until a toothpick inserted in the middle of the bread comes out with little to no crumbs.
Once finished baking, carefully remove the loaf of lemon bread from the oven and allow it time to cool in the pan on a wire rack for about 15 to 20 minutes before completely removing it from the pan on the rack to finish cooling.
While the bread cools, prepare the glaze topping. In a small bowl, add the powdered sugar and lemon juice. Whisk until creamy and smooth. Evenly drizzle the glaze over the cooled lemon bread. Allow it time to set for about 5 to 10 minutes before slicing to serve. Enjoy!
Storage
Allow the bread time to cool completely before storing. Place the lemon bread in an airtight container, cover it with aluminum foil, or place it in a plastic storage bag. Store at room temperature for up to 4 days. If you prefer to store it in the refrigerator, then you may do that as well and it will keep slightly longer.
To freeze lemon loaf bread, wrap it tightly in plastic wrap before placing it in a freezer-safe bag or container. When stored properly in the freezer, the lemon bread can last for about 2 to 3 months.
Remember to thaw the frozen lemon bread at room temperature before serving. You can refresh the bread by warming it slightly in the oven on low heat, microwave, or air fryer if desired.
Lemon Bread: Frequently Asked Questions
Yes, lemon bread is considered a type of quick bread. Quick bread recipes are bread-like baked goods that are leavened using baking powder and/or baking soda instead of yeast. They're called "quick" because they can be made relatively quickly compared to traditional yeast bread. They don't require the time-consuming process of yeast fermentation and rising.
If your lemon bread sinks in the middle while baking, there could be a few possible reasons. It could be overmixing, underbaking, expired baking powder, the oven temperature being too high, or the ratio of the wet to dry ingredients might be off.
Keep in mind that some slight sinking may occur naturally due to dense lemon bread, but it should not be completely caved in.
Yes, you can in the same unit of measure. However, keep in mind the flavor intensity, acidic content, and liquid content may be off. It will also result in a slightly different flavor profile. For this particular recipe, try not to substitute it if you can help it.
More Lemon Recipes You'll Love
- Lemon Blueberry Bread
- Lemonade Pie
- Sun Drop Pound Cake
- 7 Up Pound Cake
- Lemon Pasta Salad
- One Pot Pasta with Ricotta and Lemon
Have any comments, questions, or other delicious ways to enjoy the Best Lemon Bread Recipe? Please share them in the comments below!
📖 Recipe
Easy Lemon Bread Recipe with Glaze Icing
Equipment
- 1 9x5-inch loaf pan
- 1 large mixing bowl
- 1 hand mixer (optional)
Ingredients
- Lemon Bread Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup (8 ounces) plain Greek yogurt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- Glaze Topping Ingredients:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Instructions
- Begin the loaf of bread by preheating the oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper. Set aside.
- In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, add the wet ingredients. The 3 large eggs, 1 cup plain Greek yogurt, and 1 cup granulated sugar. Stir using a wooden spoon or make things easier using a hand mixer. Mix until combined. Add the ½ cup vegetable oil and continue mixing to combine.
- Add the 2 tablespoons lemon zest, and 1 teaspoon lemon extract, and mix until combined. Add the flour mixture and stir until all of the ingredients come together, then stop. You do not want to overmix the bread mixture. It's fine if the mixture is slightly lumpy.
- Carefully pour the bread mixture into the prepared loaf pan. Use a rubber spatula or spoon to smooth out the top of the bread in an even layer.
- Place into the oven to bake for about 45 to 50 minutes, until a toothpick inserted in the middle of the bread comes out with little to no crumbs. Once finished baking, carefully remove the loaf of lemon bread from the oven and allow it time to cool in the pan on a wire rack for about 15 to 20 minutes before completely removing it from the pan on the rack to finish cooling.
- While the bread cools, prepare the glaze topping. In a small bowl, add the 1 cup powdered sugar and 3 tablespoons lemon juice. Whisk until creamy and smooth. Evenly drizzle the glaze over the cooled lemon bread. Allow it time to set for about 5 to 10 minutes before slicing to serve. Enjoy!
- Allow the bread time to cool completely before storing. Place the lemon loaf in an airtight container, cover it with aluminum foil, or place it in a plastic storage bag. Store at room temperature for up to 4 days
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Original post date 10/21/2015. Updated 06/05/2023.
Hayley Dhanecha
I love lemon flavoured desserts! I made your easy lemon bread for a picnic and everyone loved it!
LaKita
Thank you Hayley, lemon treats are the best!
Lori | The Kitchen Whisperer
Give me all the lemon things! I have a huge lemon tree in my yard and am always looking for new recipes to use them all up. This was so good with our morning tea! Definitely a keeper!
LaKita
Thank you Lori, I agree to all the lemon things as well!
Ann
We are huge lemon lovers, and this bread was so yummy! I made an extra loaf to freeze to save for later!
LaKita
Thank you Ann! Awesome, this bread freezes well, perfect to enjoy later!
Lisa
I love anything and everything lemon. This loaf is fantastic.
LaKita
Thank you Lisa and same 😉
Tristin
Made this lemon bread for a brunch with some friends. It was the perfect addition and great with coffee!
LaKita
Thank you Tristin, happy to hear it was a success 🙂
Jenny
Lemon bread is my favorite. Love the generous use of Greek yogurt. Thanks for sharing. Can’t wait to make it!
LaKita
Thank you so much Jenny! Hope you enjoy 🙂
Noelle
This is like lemon bars but in bread form! I don't know how I always end up with more lemons that I need but this is the perfect use for them! Thanks for the recipe! 🙂
LaKita
Thank you Noelle! This is a great way to use extra lemon 🙂
Bernice
I've been looking for the perfect lemon loaf recipe and this one might just be it! I found that it had a great texture and was not too heavy or light crumbed. The glaze was the 'icing on the cake'!
LaKita
Thank you so much Bernice! The glaze definitely makes it better 🙂
Jacqueline Debono
Such a delicious lemon bread loaf. I love cakes with lemon and this one is so easy to make!
LaKita
Thank you Jacqueline, we love lemon recipes as well 🙂
Marta
I absolutely LOVE how lemony this lemon bread recipe is. I can't stand it when a "lemon" recipe doesn't make my mouth pucker. This was perfectly tart and so easy.
LaKita
Thank you Marta! I feel the same way, the more lemon pucker the better 😉
Sonya
Blogging does take up a lot of time. I barely blogged during October, because I just didn't have the time or the desire really. But I'm trying to get back on track 🙂
I'm glad you are back and I'm looking forward to seeing what recipes you will be sharing.
admin
Thank you! It is a work in progress always and finding balance can be challenging...I'm still trying to get back in the groove 🙂
Jamie
I came for the recipe, but stayed to tell you that I understand totally. I blog in spurts, which I know is the worst thing for building readership, but I've never been able to find that balance between feast and famine. I feel like I owe my (three? lol) loyal readers more than something canned and churned out JUST to create something on my page for that day, but I can go weeks or even months in silence.
admin
Thank you! I feel the exact same way...it is so hard to find the balance between keeping up with a blogging schedule and organically posting. I have yet to figure it out. I guess when I have burst of creativity perhaps I should learn to maximize it and create more post in bulk.
Akaleistar
Glad you're back! The lemon loaf looks delicious 🙂
admin
Thank you so much!
Tamara
Beautiful lemon loaf. I love glazes.
Hope you're recovering and feeling well. Blogging breaks just happen! It's nice that you found your way back.
admin
I love a good glaze! Thank you so much and you are so right.