Lemon Quick Bread
Servings: 10 Servings
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
Instructions
How to make the batter
- Preheat the oven to 350°F, and grease a 9x5-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 flour, 1 tablespoon baking powder, ½ 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 sugar, 2 large eggs
- Whisk in the melted butter and oil until the mixture looks smooth and glossy.¼ cup unsalted butter, ¼ 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 cream, ¼ cup milk, 2 tablespoons lemon zest, ¼ cup fresh lemon juice, 1 teaspoon vanilla extract, 1 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 sugar, 2 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.
Nutrition Facts
Lemon Quick Bread
Serving Size
1 slice
Amount per Serving
Calories
359
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
56
mg
19
%
Sodium
175
mg
7
%
Potassium
205
mg
6
%
Carbohydrates
54
g
18
%
Fiber
1
g
4
%
Sugar
33
g
37
%
Protein
4
g
8
%
Vitamin A
308
IU
6
%
Vitamin C
5
mg
6
%
Calcium
90
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
