Lemon Bread
A refreshing and moist loaf that combines the sweetness of sugar with the tangy flavor of lemon, perfect for any occasion.
Equipment
- 9.5 x 5 inch Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
- 1 cup sugar
- 6 Tbsp. soft butter
- ½ cup milk 2% or whole
- 2 large eggs
- 1½ cups all-purpose flour
- ¼ tsp. salt
- 1 Tbsp. baking powder
- 1 large grated rind of one lemon
- ⅔ cup powdered sugar
- 1 large juice of one lemon
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the soft butter and sugar together in a mixing bowl until fluffy and light.
- Add the milk, eggs, and grated lemon rind, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Grease a 9.5 x 5 inch loaf pan and pour the batter in evenly.
- Bake for around 60 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the glaze by mixing powdered sugar with lemon juice.
- Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack.
- Pour the glaze over the warm bread while it's still in the pan, allowing it to soak in.
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Notes
Store in an airtight container at room temperature for up to 4 days.