18 Delicious Lemon Bread Recipes Moist

Desserts and Baking

There’s something irresistibly sunny about lemon bread—its bright flavor, moist texture, and the way it makes any day feel a little sweeter. Whether you’re craving a classic loaf or something with a twist, our roundup of 18 Delicious Lemon Bread Recipes is here to inspire your next baking adventure. Perfect for breakfast, brunch, or a cozy afternoon treat, these recipes promise to delight. Let’s get baking!

Lemon Blueberry Bread

Lemon Blueberry Bread

Venturing into the kitchen on a quiet morning, the thought of baking something sweet yet tangy lingers in the air. Lemon Blueberry Bread emerges as the perfect companion, its vibrant flavors promising to brighten the day.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup milk
    • 1 tbsp lemon zest
    • 2 tbsp lemon juice
    • 1 cup fresh blueberries
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your bread rises evenly.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Tip: Room temperature butter blends more smoothly.
  4. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to a dense bread.
  6. Gently toss the blueberries in a tablespoon of flour to prevent sinking, then fold them into the batter.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the bread cools, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cooled bread.

Just out of the oven, this Lemon Blueberry Bread boasts a tender crumb, punctuated by bursts of juicy blueberries and a zesty lemon glaze. Serve it warm with a dollop of whipped cream for an extra indulgent treat.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Delving into the quiet of the morning, there’s something profoundly comforting about the zesty aroma of lemon poppy seed bread wafting through the kitchen. It’s a simple pleasure, a tender loaf that carries the brightness of citrus and the subtle crunch of seeds, perfect for those moments of solitude or sharing.

Ingredients

  • For the batter:
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 tbsp poppy seeds
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup sour cream
    • 2 tbsp lemon zest
    • 1/4 cup fresh lemon juice
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp fresh lemon juice
    • 1 tsp lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the sour cream, lemon zest, and lemon juice until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the bread tender.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes to prevent overbaking.
  7. While the bread cools in the pan for 10 minutes, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  8. Remove the bread from the pan and place it on a wire rack. Drizzle the glaze over the warm bread, allowing it to seep into the cracks for extra moisture and flavor. Tip: For a thicker glaze, let the bread cool completely before applying.

Just out of the oven, this lemon poppy seed bread boasts a moist crumb and a vibrant citrus flavor, balanced by the earthy notes of poppy seeds. Serve it with a dollop of whipped cream or a side of fresh berries for a delightful breakfast or afternoon treat.

Glazed Lemon Bread

Glazed Lemon Bread

Dawn breaks softly, and with it comes the thought of something sweet yet tangy to brighten the morning. Glazed lemon bread, with its moist crumb and zesty icing, is just the thing to stir the senses and welcome the day.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • Zest of 1 lemon
    • 2 tbsp fresh lemon juice
  • For the glaze:
    • 1 cup powdered sugar
    • 2 tbsp fresh lemon juice
    • 1 tbsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mix.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Stir in the lemon zest and juice until just combined. Tip: Overmixing can lead to a dense bread, so fold gently.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 50 minutes.
  7. While the bread cools slightly in the pan, whisk together the powdered sugar, lemon juice, and milk for the glaze until smooth.
  8. Remove the bread from the pan and place on a wire rack. Drizzle the glaze over the warm bread, allowing it to seep into the crevices for extra moisture.

The glaze sets into a delicate crust, contrasting the soft, lemony interior. Serve slices with a dollop of whipped cream or alongside a cup of Earl Grey tea for a serene afternoon treat.

Lemon Coconut Bread

Lemon Coconut Bread

Baking this Lemon Coconut Bread feels like a gentle embrace from the sun, its bright flavors and tender crumb a reminder of lazy summer afternoons. The combination of zesty lemon and sweet coconut creates a harmony that’s both refreshing and comforting.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 2 large eggs
    • 1/2 cup coconut milk
    • 1/4 cup fresh lemon juice
    • 1 tbsp lemon zest
    • 1 tsp baking powder
    • 1/2 tsp salt
  • For the topping:
    • 1/4 cup shredded coconut
    • 2 tbsp granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, coconut milk, lemon juice, and lemon zest until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until the mixture is moistened. Tip: Overmixing can lead to a tough bread, so fold gently.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Sprinkle the shredded coconut and sugar evenly over the batter. Tip: Lightly toast the coconut beforehand for an extra layer of flavor.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover loosely with aluminum foil.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kneading through the layers of this Lemon Coconut Bread reveals a moist interior speckled with lemon zest, while the toasted coconut topping adds a delightful crunch. Serve it with a dollop of whipped cream or a drizzle of honey for an extra sweet touch.

Lemon Almond Bread

Lemon Almond Bread

Delving into the quiet of the morning, there’s something profoundly comforting about the aroma of lemon almond bread wafting through the kitchen. It’s a recipe that whispers of sunny afternoons and the gentle crunch of almonds underfoot, a simple pleasure that feels both indulgent and wholesome.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup almond flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 tbsp lemon zest
    • 2 tbsp fresh lemon juice
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp fresh lemon juice
    • 1 tbsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mixture.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Gradually mix in the dry ingredients alternately with the whole milk, starting and ending with the dry ingredients. Stir in the lemon zest and lemon juice until just combined. Tip: Overmixing can lead to a dense bread, so fold gently.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with aluminum foil.
  7. While the bread cools slightly, whisk together the powdered sugar, lemon juice, and milk for the glaze until smooth. Drizzle over the warm bread.

The lemon almond bread emerges with a tender crumb, each slice offering a bright citrus note balanced by the nutty depth of almonds. Serve it with a dollop of whipped cream for an extra touch of indulgence, or enjoy it as is, with a cup of tea in the quiet of the morning.

Lemon Zucchini Bread

Lemon Zucchini Bread

Calmly, let’s embrace the gentle fusion of summer’s bounty with this Lemon Zucchini Bread, a tender loaf that marries the bright zest of lemon with the subtle, moist crumb of zucchini. It’s a recipe that feels like a quiet morning, simple yet profoundly satisfying.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup granulated sugar
    • 1/3 cup vegetable oil
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1 cup grated zucchini
    • Zest of 1 lemon
    • 2 tablespoons lemon juice
  • For the glaze (optional):
    • 1/2 cup powdered sugar
    • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, mix the sugar, oil, egg, and vanilla extract until smooth.
  4. Fold in the grated zucchini, lemon zest, and lemon juice into the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Tip: Overmixing can lead to a dense loaf.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread. Tip: Wait until the bread is completely cool to prevent the glaze from melting.

This bread boasts a moist, tender crumb with a refreshing lemon tang, perfect for a leisurely breakfast or a peaceful afternoon snack. Try serving it with a dollop of whipped cream and fresh berries for an extra special treat.

Lemon Ricotta Bread

Lemon Ricotta Bread

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the process of baking. Today, we’re embracing the gentle zest of lemon and the creamy richness of ricotta in a bread that promises to be as soothing to make as it is to savor.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup ricotta cheese
    • 2/3 cup granulated sugar
    • 3 large eggs
    • 1/2 tsp vanilla extract
    • Zest of 1 lemon
    • 1/4 cup fresh lemon juice
    • 1/2 cup unsalted butter, melted and cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large bowl, mix the ricotta, sugar, eggs, and vanilla extract until smooth. Tip: Ensure the ricotta is at room temperature to avoid lumps.
  4. Gently fold in the lemon zest and juice, followed by the melted butter, mixing just until incorporated.
  5. Add the dry ingredients to the wet ingredients in two batches, folding gently after each addition until just combined. Tip: Overmixing can lead to a dense bread, so stop as soon as the flour disappears.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
  8. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

Light and moist, this Lemon Ricotta Bread carries a delicate balance of tangy and sweet, with a texture that’s irresistibly tender. Serve it with a dollop of whipped cream and fresh berries for a simple yet elegant dessert, or enjoy a slice with your morning coffee for a bright start to the day.

Lemon Chia Seed Bread

Lemon Chia Seed Bread

Kindly imagine the soft morning light filtering through your kitchen window as you prepare to bake something that feels like a hug in loaf form. This Lemon Chia Seed Bread is a tender, moist cake with a subtle crunch, perfect for those moments when you crave a little sweetness with a hint of zest.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 1 egg
    • Zest of 1 lemon
    • 2 tbsp lemon juice
    • 2 tbsp chia seeds

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, vegetable oil, egg, lemon zest, and lemon juice until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the bread tender.
  5. Fold in the chia seeds gently. Tip: Soaking the chia seeds in water for 10 minutes before adding can enhance their texture in the bread.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking if the top is browning too quickly.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The bread emerges with a golden crust, speckled with chia seeds, and a moist interior that carries the bright fragrance of lemon. Serve it thinly sliced with a dollop of honey butter or toasted lightly for a crisp edge that contrasts beautifully with its soft center.

Lemon Olive Oil Bread

Lemon Olive Oil Bread

Just imagine the subtle tang of lemon mingling with the rich, fruity notes of olive oil in a loaf that’s both tender and satisfyingly dense. This Lemon Olive Oil Bread is a simple pleasure, a testament to the beauty of combining a few quality ingredients with patience and care.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup extra virgin olive oil
    • 2 large eggs
    • 1/2 cup whole milk
    • Zest of 1 lemon
    • 2 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat the eggs lightly, then add the olive oil, milk, lemon zest, and lemon juice, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to ensure a tender crumb.
  5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Every slice of this bread offers a moist, dense texture with a bright lemon flavor that’s perfectly balanced by the olive oil’s richness. Serve it toasted with a drizzle of honey or alongside a cup of tea for a moment of quiet indulgence.

Lemon Yogurt Bread

Lemon Yogurt Bread

Lemon yogurt bread is a tender, moist loaf that carries the bright zest of lemon and the subtle tang of yogurt, perfect for those quiet mornings or as a sweet note to end the day.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup plain yogurt
    • 1 cup sugar
    • 3 large eggs
    • Zest of 2 lemons
    • 1/2 tsp vanilla extract
    • 1/2 cup vegetable oil
  • For the glaze:
    • 1/4 cup freshly squeezed lemon juice
    • 1/3 cup sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla extract. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
  5. Fold in the vegetable oil until the batter is smooth and uniform.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the bread is baking, prepare the glaze by heating the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then remove from heat.
  8. Once the bread is done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Brush the warm bread with the glaze, allowing it to soak in.
  9. Let the bread cool completely before slicing. This patience ensures the glaze sets and the flavors meld beautifully.

Fresh from the oven, this lemon yogurt bread boasts a delicate crumb and a glossy, sweet-tart glaze that crackles slightly with each bite. Serve it with a dollop of whipped cream or alongside a cup of tea for a truly comforting experience.

Lemon Pistachio Bread

Lemon Pistachio Bread

Morning light filters through the kitchen window, casting a soft glow on the counter where the makings of Lemon Pistachio Bread await. This recipe, with its bright citrus notes and nutty crunch, feels like a quiet celebration of summer’s simplicity.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup shelled pistachios, finely chopped
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • Zest of 1 lemon
    • 2 tbsp fresh lemon juice
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp fresh lemon juice
    • 1 tbsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, chopped pistachios, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the milk, lemon zest, and lemon juice until combined.
  5. Gradually fold the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Overmixing can lead to a dense bread.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the bread at 50 minutes to avoid overbaking.
  7. While the bread cools, make the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled bread.
  8. Allow the glaze to set for about 10 minutes before slicing. Tip: For clean slices, use a serrated knife and wipe it clean between cuts.

Sunlight seems to catch every crumb of this Lemon Pistachio Bread, highlighting its moist interior flecked with green pistachios. The lemon glaze adds a sweet-tart finish, making it perfect with a cup of tea or as a bright addition to a brunch spread.

Lemon Cranberry Bread

Lemon Cranberry Bread

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of baking a loaf of Lemon Cranberry Bread. The tangy zest of lemon paired with the sweet tartness of cranberries promises a delightful contrast, perfect for those quiet moments of reflection.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 1 cup milk
    • 1/4 cup vegetable oil
    • 1 large egg
    • 1 tbsp lemon zest
    • 1/4 cup lemon juice
    • 1 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, egg, lemon zest, and lemon juice until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until moistened. Overmixing can lead to a tough bread.
  5. Gently fold in the dried cranberries, ensuring they’re evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The bread emerges with a tender crumb, speckled with cranberries that burst with flavor in every bite. Serve it thinly sliced with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Lemon Rosemary Bread

Lemon Rosemary Bread

How the gentle aroma of lemon and rosemary can transform a simple loaf into a moment of tranquility. This bread, with its crisp crust and tender interior, invites you to pause and savor the blend of citrus and herb, a reminder of the quiet joys in baking.

Ingredients

  • For the dough:
    • 3 cups all-purpose flour
    • 1 tbsp sugar
    • 1 tsp salt
    • 1 tbsp fresh rosemary, finely chopped
    • Zest of 1 lemon
    • 1 cup warm water (110°F)
    • 2 1/4 tsp active dry yeast
    • 2 tbsp olive oil

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, rosemary, and lemon zest.
  2. In a separate bowl, combine the warm water and yeast. Let sit for 5 minutes until frothy.
  3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  6. Preheat the oven to 375°F. Punch down the dough and shape it into a loaf on a parchment-lined baking sheet.
  7. Let the dough rise for another 30 minutes. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
  8. Cool on a wire rack before slicing.

Kneading this dough is a meditation, the rosemary and lemon zest releasing their fragrances as you work. The bread emerges with a golden crust, the interior soft and flecked with green, perfect alongside a drizzle of honey or a smear of soft cheese.

Lemon Honey Bread

Lemon Honey Bread

Moments like these call for something sweet, something that carries the warmth of the sun and the whisper of summer breezes. Lemon Honey Bread is just that—a tender, fragrant loaf that marries the bright zest of lemon with the golden sweetness of honey, creating a treat that feels like a gentle embrace.

Ingredients

  • For the bread:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1/4 cup honey
    • 1 tbsp lemon zest
    • 1/4 cup fresh lemon juice
    • 1/2 cup whole milk
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp honey
    • 1 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mixture.
  4. Add the eggs one at a time, beating well after each addition. Stir in the honey, lemon zest, and lemon juice.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the loaf with foil halfway through baking if the top is browning too quickly.
  7. While the bread cools, make the glaze by whisking together the powdered sugar, honey, and lemon juice until smooth. Drizzle over the cooled bread.

As you slice into this Lemon Honey Bread, notice the delicate crumb and the way the glaze seeps into every nook, offering a moist texture with each bite. The balance of tart and sweet makes it perfect for a quiet afternoon, perhaps with a cup of tea or as a bright addition to a brunch spread.

Lemon Ginger Bread

Lemon Ginger Bread

Venturing into the kitchen on a quiet morning, the thought of baking something that combines the zest of lemon with the warmth of ginger feels like a gentle embrace. This Lemon Ginger Bread is a tender loaf, perfect for those moments when you crave a little sweetness with a spicy kick.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tbsp ground ginger
    • 1/2 cup unsalted butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1/4 cup fresh lemon juice
    • 1 tbsp lemon zest
    • 1/2 cup milk
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1 tbsp fresh lemon juice
    • 1 tsp grated ginger

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and ground ginger. Tip: Sifting the flour can make your bread lighter.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the lemon juice and zest. Tip: Room temperature eggs incorporate more easily into the batter.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense loaf.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the bread cools, whisk together the powdered sugar, lemon juice, and grated ginger for the glaze.
  9. Drizzle the glaze over the cooled bread before serving.

How the bread comes out with a moist crumb, flecked with lemon zest, and a glaze that adds a sweet and tangy finish. Serve it with a cup of tea for a comforting afternoon treat, or toast a slice for a bright start to your day.

Lemon Walnut Bread

Lemon Walnut Bread

Perhaps there’s no better way to welcome the gentle warmth of June than with a loaf of Lemon Walnut Bread, its citrusy aroma mingling with the earthy crunch of walnuts, promising a slice of comfort with every bite.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, melted
    • 2 large eggs
    • 1/2 cup milk
    • 1 tbsp lemon zest
    • 1/4 cup fresh lemon juice
    • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
  5. Fold in the chopped walnuts gently. Tip: Toast the walnuts lightly before adding for an enhanced nutty flavor.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking if the top browns too quickly.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Vibrant with lemon and studded with walnuts, this bread strikes a delightful balance between tangy and sweet, its moist crumb perfect for a quiet morning or an afternoon treat. Serve it lightly toasted with a smear of honey butter for an extra layer of indulgence.

Lemon Banana Bread

Lemon Banana Bread

Under the soft glow of the morning light, there’s something profoundly comforting about the fusion of tangy lemon and sweet banana in a loaf that feels like a hug. This Lemon Banana Bread is a tender, moist delight that brings a bright twist to the classic, perfect for those moments when you crave a little sunshine in every bite.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 3 ripe bananas, mashed
    • 1/4 cup fresh lemon juice
    • 1 tbsp lemon zest
  • For the glaze (optional):
    • 1 cup powdered sugar
    • 2 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the mashed bananas, lemon juice, and lemon zest.
  5. Gradually blend the dry ingredients into the banana mixture until just combined. Tip: Overmixing can lead to dense bread.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread. Tip: For a thicker glaze, add more powdered sugar.

Lemon Banana Bread offers a delightful contrast between the moist, dense crumb and the crisp, sugary glaze. Serve it with a dollop of whipped cream or a sprinkle of toasted coconut for an extra special treat.

Lemon Lavender Bread

Lemon Lavender Bread

Remembering the quiet mornings of summer, when the light filters through the curtains just so, there’s something about the combination of lemon and lavender that feels like a gentle awakening. This bread, with its tender crumb and fragrant aroma, is a nod to those serene moments.

Ingredients

  • For the bread:
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 tbsp dried lavender buds
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1/2 cup buttermilk
    • Zest of 2 lemons
    • 2 tbsp fresh lemon juice
  • For the glaze:
    • 1 cup powdered sugar
    • 2 tbsp fresh lemon juice
    • 1 tsp dried lavender buds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lavender buds.
  3. In a large bowl, cream the butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the lemon zest and juice until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the bread cools, make the glaze by whisking together the powdered sugar, lemon juice, and lavender buds until smooth.
  7. Once the bread has cooled for 10 minutes in the pan, transfer it to a wire rack. Drizzle the glaze over the top while still warm.

Delicate and moist, this lemon lavender bread carries the brightness of citrus with the floral notes of lavender, making it perfect for a quiet breakfast or an afternoon tea. Serve it with a dollop of clotted cream or a sprinkle of additional lavender buds for an extra touch of elegance.

Conclusion

We hope this roundup of 18 delicious lemon bread recipes has inspired you to bake something wonderfully moist and tangy! Whether you’re a seasoned baker or just starting out, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and if you loved this article, share it on Pinterest so others can enjoy these zesty treats too. Happy baking!

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