Easy Lemon Bread Recipe

This quick and easy lemon bread recipe delivers an incredibly moist, citrus-packed loaf topped with a sweet glaze. It's the perfect easy lemon bread recipe for spring baking, brunch, or an afternoon treat that anyone can bake!

The Ultimate Easy Lemon Bread

If you love Starbucks lemon loaf but want something homemade and even better, this is it. It has a super tender crumb, a bright pop of fresh lemon juice, and a thick glaze that melts in your mouth. No fancy equipment needed—just simple bowls and a whisk.

Prep time: 15 mins | Cook time: 45 mins | Yields: 1 loaf

Ingredients

For the Lemon Bread:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup granulated sugar

• 2 tbsp lemon zest (about 2 large lemons)

• 3 large eggs, room temperature

• ½ cup sour cream or Greek yogurt (the secret to the moist texture!)

• ½ cup vegetable oil or melted butter

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar

• 2 to 3 tbsp fresh lemon juice

Step-by-Step Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides so you can easily lift the bread out later.

2. Rub the Zest

In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and turns a light yellow color. This releases the essential oils from the lemon peel and gives the bread an incredible depth of flavor.

3. Mix the Wet Ingredients

Whisk the eggs, sour cream (or Greek yogurt), oil, fresh lemon juice, and vanilla extract into the lemon sugar until the mixture is completely smooth and combined.

4. Add the Dry Ingredients

Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold everything together with a spatula just until the flour disappears. Be careful not to overmix, or the bread can become dense!

5. Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes, then lift it out using the parchment paper handles and transfer it to a wire rack to cool completely.

6. Glaze and Serve

While the loaf cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If it's too thick, add a splash more juice; if it's too runny, add a bit more sugar. Pour the glaze generously over the cooled lemon bread, let it set for a few minutes, slice, and enjoy!