With all the crazy trendy food these days, sometimes it’s nice to go back to the classics. Classics like this iced lemon bread.
Today we are talking citrus. This Lemon Bread starts with simple ingredients that combine into a loaf of bread that is the perfect mix of sweet and tangy. We are using both the zest and juice of one lemon for this loaf of bread. This bread is dotted with little hints of lemon zest and covered in an icing made with only two ingredients; lemon juice and powdered sugar.
- This isn’t the first time I talked about my love of citrus muffins.
- How about my mini lemon cheesecakes
- And my love of citrus goes beyond baked goods to candles, these candles are a favorite!
This bread has a tender crumb and is smothered with a delightfully sweet glaze. We like lots of icing, but you can use as little or much as you want. But honestly, I don’t know if we can be friends if you don’t use a lot of icing.
You don’t need any fancy ingredients or supplies for this recipe, you don’t even need a hand mixer.
This Lemon Bread has a tender crumb and is smothered with a delightfully sweet glaze.
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter melted
- 2 eggs
- Zest from 1 lemon
- Juice from 1 lemon, about 1-2 tablespoons
- 1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease 9x5 loaf pan, set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. In a medium sized bowl whisk together the milk, butter, and eggs until combined. Pour the wet ingredients and lemon zest into the flour mixture and mix until just combined. Pour into prepared pan and bake for 45-50 minutes, until browned and a toothpick inserted in the center has only moist crumbs. Remove bread from oven and place on a wire rack.
In a medium bowl whisk together lemon juice and powdered sugar until smooth.
Pour icing over bread while still hot. Cool bread completely in pan before serving.
This recipe is adapted from my mother-in-law.
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