Lemon Quick Bread
This easy lemon quick bread is moist, dense, and full of fresh flavor. A simple scratch recipe with a sweet glaze that bakes up perfectly every time!
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The Best Moist and Dense Lemon Loaf (From Scratch)
This lemon quick bread is thick, moist, and packed with big lemon flavor from fresh juice and zest.
It bakes up perfectly in a standard loaf pan, finishes with an easy lemon glaze, and slices beautifully once it’s fully cooled.
I love this recipe because it’s a simple loaf to mix by hand, and it has a much better structure than those soft, crumbly store-bought breads.
The inside is tight and sturdy, almost like a glazed lemon pound cake. It’s the perfect option for serving plain, with a little butter, or even a smear of sweet lemon curd.
Better Than a Bakery Lemon Loaf
Not every lemon bread has the same texture. Let me tell you about this one: it is not airy or light. Instead, it has a dense, moist crumb that holds its shape well and gives you a beautiful slice.
That perfect texture comes from using sour cream, melted butter, and vegetable oil.
- The sour cream makes it rich.
- The butter and oil work together to keep the loaf soft for days without making it feel greasy.
- The zesty lemon glaze adds a sweet topping.
How to Make Lemon Quick Bread
My Tips for a Perfect Bake
Since I’ve made this loaf dozens of times, here are a few secrets to making sure yours turns out just like mine:
- The Batter Should Be Thick: Don’t worry if it looks heavy! That’s normal, and it’s why the bread bakes up with such a nice, tight center.
- Don’t Overstir: After you add the flour, fold it in gently. Stop mixing the second the white streaks disappear. If you over-mix, the bread will turn out tough.
- The Toothpick Test: Because this is a heavy lemon bread, it can look done on the top while the middle is still wet. Always poke a toothpick into the center before you take it out. If it comes out clean, it’s done!
- Prevent Over-Browning: If the top is getting too dark but the middle isn’t ready, just lay a piece of tin foil loosely over the top like a tent.
- Make Lemon Sugar: Before mixing the sugar and eggs, mix the sugar and lemon zest to make lemon sugar. It really makes the lemon flavor pop! Yes, it’s an extra step, but you can taste the difference.
How to Store and Serve
Put your lemon bread in a container for storage. It stays fresh on the counter for 2 days, or in the fridge for a few days longer.
Tip: This loaf slices best once it is 100% cool.
This bread is great as an easy breakfast or a simple dessert. It’s delicious with:
- Fresh blueberries on the side.
- A dollop of homemade whipped cream.
- A cold glass of iced coffee for an afternoon break.
How to Video
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled slightly
- ¼ cup vegetable oil, or another neutral tasting oil
- ¾ cup sour cream, room temperature
- ¼ cup milk, room temperature
- 2 tablespoons lemon zest, about 2 large lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, optional
For the Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
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Instructions
How to make the batter
- Preheat the oven to 350°F, and grease a 9×5-inch loaf pan. Optional: add parchment paper for easy removal and cleanup.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt
- In a large bowl, whisk the sugar and eggs together for 30–45 seconds, until slightly thickened and lighter in color.1 cup granulated sugar2 large eggs
- Whisk in the melted butter and oil until the mixture looks smooth and glossy.¼ cup unsalted butter¼ cup vegetable oil
- Add the sour cream, milk, lemon zest, lemon juice, vanilla, and lemon extract (if using). Whisk until everything is smooth and well combined.¾ cup sour cream¼ cup milk2 tablespoons lemon zest¼ cup fresh lemon juice1 teaspoon vanilla extract1 teaspoon lemon extract
- Carefully fold the dry ingredients to the wet in two additions. Stir just until no dry flour remains; the batter will be thick. Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Add a foil tent near the end if the top browns too quickly.
- Let the bread cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
How to make the lemon glaze
- In a small bowl, whisk the powdered sugar with 2 tablespoons lemon juice until smooth.1 cup powdered sugar2 to 3 tablespoons fresh lemon juice
- Add more lemon juice, a little at a time, until the glaze reaches your desired drizzle consistency.
- Pour or drizzle the glaze over the cooled lemon bread and let it set before slicing.
Notes
- The serving size is 1 slice of bread assuming the loaf is cut into 10 equal slices.
- This bread is dense and moist similar to pound cake. It isn’t light and airy.
- Store the lemon bread in an airtight container at room temperature for up to 2 days or in the refrigerator for a few days longer.