Easy Moist Lemon Bread Recipe With Sweet Glaze

This easy lemon loaf delivers an ultra-moist, tender crumb packed with bright citrus flavor and finished with a rich, tangy sweet glaze.

Prep time: 15 mins | Bake time: 50–55 mins | Yield: 1 standard 9x5-inch loaf (8–10 slices)

Ingredients

For the Lemon Bread:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (200g) granulated sugar

• 2 tbsp fresh lemon zest (about 2 medium lemons)

• ½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled

• 2 large eggs, room temperature

• ⅓ cup (80ml) sour cream or plain Greek yogurt (adds tenderness)

• ⅓ cup (80ml) fresh lemon juice

• 1 tsp pure vanilla extract

For the Sweet Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted

• 2 to 3 tbsp fresh lemon juice (or heavy cream/milk for a milder, creamier glaze)

• 1 tsp fresh lemon zest (optional, for garnish)

Instructions

1. Prep the Oven & Pan Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal later.

2. Infuse the Lemon Sugar In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 1 minute until fragrant and pale yellow. This releases the essential citrus oils for maximum flavor.

3. Whisk Wet Ingredients Whisk the melted butter, eggs, sour cream (or Greek yogurt), fresh lemon juice, and vanilla extract directly into the lemon sugar mixture until smooth and emulsified.

4. Add Dry Ingredients Add the flour, baking powder, baking soda, and salt to the bowl. Fold gently with a rubber spatula just until combined and no flour pockets remain. Do not overmix, or the loaf will turn out dense.

5. Bake Pour the batter evenly into your prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. (If the top browns too quickly around minute 35, tent loosely with aluminum foil.)

6. Cool & Glaze Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment overhang onto a wire rack to cool completely.

In a small bowl, whisk the powdered sugar and lemon juice until thick and smooth. Pour the glaze over the fully cooled loaf, letting it drip naturally down the sides. Top with extra lemon zest before slicing.

Baker's Tips

• Cool before glazing: Never glaze a warm loaf, or the sugar will melt directly into the crumb instead of forming a thick, opaque layer.

• Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Slices freeze well (unglazed is best) for up to 2 months.