Welcome to your new favorite Iced Lemon Bread Recipe! This loaf is truly a masterpiece: incredibly moist, bursting with bright citrus flavor, and wonderfully soft with a dense, pound-cake-like texture. The secret to its irresistible tenderness lies in the addition of yogurt to the batter, transforming it into a bread that’s not just delicious, but utterly unforgettable. Prepare to fall in love with this zesty, sweet treat!
Author’s Note
This Lemon Loaf Disappears Faster Than You Can Imagine!
There’s something truly magical about a perfectly baked lemon loaf, especially one topped with a sweet, tangy glaze. For years, the lemon bread from Starbucks has been a beloved treat in my household, particularly with my children. Whenever the cooler weather sets in, our family outings often include a stop for warm beverages like Pumpkin Spice Steamers, and without fail, they always beg for a slice of that iconic iced lemon loaf. And honestly, who can blame them? Its delightful balance of sweet and tart, combined with its tender crumb, is simply irresistible.
Inspired by their enthusiasm (and my own cravings!), I decided it was time to create a homemade version that we could enjoy more frequently, without the need for a coffee shop run. My goal was to develop an Iced Lemon Bread recipe that not only rivaled the store-bought favorite but surpassed it in freshness, flavor, and texture. After numerous trials and delicious experiments, I finally perfected this recipe.
The result? A lemon loaf so incredibly delicious that it vanishes from our counter within a day or two! My kids now eagerly request “more lemon bread” almost immediately after the last slice is gone. This recipe has become a cherished staple, bringing so much joy to our kitchen. I’m confident it will become a beloved tradition in your home too, whether it’s for a quick breakfast, a delightful brunch centerpiece, or a satisfying afternoon treat.
Why This Iced Lemon Bread Recipe is a Must-Bake
This easy Iced Lemon Bread recipe is designed for maximum flavor and minimal fuss. It requires no electric mixer and relies on just a few key ingredients to achieve its signature bright lemon flavor and dense, cake-like texture. Here’s what makes it stand out:
- Yogurt for Unbeatable Moisture: The secret ingredient, plain or honey-vanilla Greek yogurt, imparts an incredible moisture and a tender crumb, mimicking a rich pound cake. Its slight acidity also helps activate the baking powder, contributing to the perfect rise and texture.
- Double the Lemon Flavor: We leverage both lemon zest and lemon extract for an unparalleled citrus punch. The zest delivers aromatic oils and fresh, bright notes, while the extract intensifies that lemony goodness without adding excess liquid that could alter the bread’s perfect consistency. Remember to save your fresh lemon juice for the tangy glaze!
- Simple & Accessible: You don’t need fancy equipment or advanced baking skills to create this impressive loaf. With straightforward steps and readily available ingredients, anyone can bake this delightful treat.
Crafting Your Perfect Iced Lemon Loaf: A Step-by-Step Guide
Making this incredible lemon bread is surprisingly simple. Follow these steps for a perfect loaf every time.
Essential Ingredients for Success
Every great recipe starts with quality ingredients. For this moist lemon bread, specific elements play crucial roles:
Wet Ingredients:
- Vegetable Oil or Canola Oil: Provides pure moisture without the heaviness of butter, ensuring a truly soft crumb.
- Granulated Sugar: Sweetens the bread and helps keep it moist.
- Greek Yogurt (or Full-Fat Sour Cream): The star ingredient for moisture and a tender, pound-cake-like texture. Room temperature is key!
- Large Eggs (at Room Temperature): Binds the ingredients, adds richness, and contributes to the structure.
- Large Lemons: You’ll need the zest for intense flavor in the bread and the juice for the irresistible glaze.
- Lemon Extract: Don’t skip this! It boosts the citrus flavor without adding extra liquid, ensuring perfect consistency. Use a pure extract like McCormick® or Watkins®.
Dry Ingredients:
- All-Purpose Flour: The foundation of our bread. Measure it correctly by spooning into the measuring cup and leveling off.
- Baking Powder: The leavening agent that gives our loaf its beautiful rise.
- Salt: Balances the sweetness and enhances all the flavors.
Topping and Glaze:
- Granulated Sugar: A sprinkle on top before baking creates a delightful crust.
- Powdered Sugar: Forms the base of our sweet and tangy lemon glaze.
Pro Tips for Your Best Lemon Bread
Choosing the Right Loaf Pan
Using the correct pan size is crucial for this Lemon Bread to bake properly. Stick to a 9×5-inch (1 pound) loaf pan for optimal results. If your pan is an 8×4-inch, you might need to adjust the batter quantity (around 75%) and expect a shorter bake time. A high-quality loaf pan ensures even baking and easy release. Ensure your pan is generously greased with cooking spray or shortening, then lightly dusted with flour. For even easier removal, you can also line the pan with parchment paper, leaving an overhang.
Maximizing Lemon Flavor: Zest vs. Extract
Achieving that intensely vibrant lemon flavor is key to this recipe. There is a generous amount of lemon zest in the batter, which provides essential aromatic oils and a fresh, bright taste. When zesting your lemons, be careful to only get the bright yellow part, avoiding the bitter white pith underneath. A microplane zester works perfectly for this. Meanwhile, lemon extract (not to be confused with lemon juice) is a flavor enhancer that provides a concentrated citrus punch without affecting the batter’s consistency. This dual approach ensures maximum lemon taste in every bite.
The Importance of Room Temperature Ingredients
For the smoothest batter and best results, ensure all your wet ingredients (eggs, yogurt) are at room temperature. This allows them to emulsify and combine beautifully with the oil and sugar, creating a uniform batter that bakes evenly and yields a tender, moist crumb. Take them out of the fridge at least 45 minutes to an hour before you plan to start mixing.
Don’t Overmix!
Once you combine the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to a tough, dry lemon bread instead of the desired tender, moist texture. A gentle hand is all you need for this simple recipe!
Storage and Longevity: Keeping Your Delicious Lemon Loaf Fresh
To ensure your homemade Iced Lemon Bread remains as delicious as the day it was baked, proper storage is key:
- Room Temperature: This lemon bread recipe is best enjoyed within 2–3 days when stored at room temperature. After this period, its delicate texture can become too moist. Store it in an airtight container to maintain freshness.
- Refrigerator: To extend its life, wrap individual slices tightly in plastic wrap, then place them in an airtight container. Stored this way in the fridge, your lemon bread will stay fresh for up to 1 week. This is recommended particularly after the third day.
- Freezer: For longer storage, the freezer is your best friend. For an unglazed and uncut loaf, wrap it thoroughly in several layers of plastic wrap, then place it inside a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, simply thaw the loaf overnight in the refrigerator or at room temperature, then glaze if desired. For individual slices, wrap each slice tightly before freezing.
More Citrus Delights to Explore:
If you love this Iced Lemon Bread, you’ll adore these other lemon-infused recipes!
Desserts
The BEST Lemon Bars Recipe
Desserts
Lemon Curd Cookies
Desserts
Lemon Pie Recipe
Cookies
Lemon Poppy Seed Cookies
Print Recipe
Iced Lemon Bread Recipe
Equipment
- 9 x 5-inch bread pan (see note 1)
- Large mixing bowls
- Whisk
- Microplane zester
Ingredients
Wet Ingredients
- 1/2 cup vegetable oil (or canola oil)
- 1 cup granulated sugar
- 1 cup Greek yogurt (honey-vanilla flavored works wonderfully, or use full-fat sour cream, at room temperature)
- 2 large eggs (at room temperature)
- 2 large lemons (zest for bread, juice for glaze; see note 2)
- 2 tablespoons lemon extract (see note 3)
Dry Ingredients
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping and Glaze
- 2 tablespoons granulated sugar (for topping before baking)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice (from the reserved lemons)
- Tiny pinch of salt (for the glaze, optional but recommended)
Instructions
- Prepare for Baking: It’s crucial that all wet ingredients (yogurt and eggs) are at room temperature to combine smoothly. Remove them from the refrigerator about 45 minutes to an hour before you plan to start baking. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- Combine Wet Ingredients: In a large mixing bowl, add the vegetable oil, granulated sugar, Greek yogurt, and eggs. Zest both large lemons directly into this bowl (about 2 tablespoons of zest). Whisk these ingredients together until the mixture is completely smooth and well-combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt. Make a small well in the center of the dry ingredients.
- Mix Batter: Pour the wet ingredients into the well of the dry ingredients. Using a whisk or spatula, mix gently just until the batter comes together and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough loaf.
- Bake the Loaf: Pour the prepared batter evenly into your greased and floured (or parchment-lined) loaf pan. Smooth the top with a spatula. Sprinkle the reserved 2 tablespoons of granulated sugar evenly over the top of the batter (do not press it down). Bake for 60–75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached.
- Cooling Process: Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. This crucial step allows the bread to set and prevents it from falling apart. After 15 minutes, carefully invert the loaf onto a wire cooling rack and let it cool for another hour or until completely cooled. Do not rush the cooling process; the bread continues to “bake” as it cools, developing its final texture.
- Prepare and Apply Glaze: While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar and a tiny pinch of salt. Slowly whisk in 1 tablespoon of fresh lemon juice, adding a few drops more if needed, until a smooth, pourable glaze consistency forms. Transfer the glaze to a small plastic bag, snip off a tiny corner, and pipe it in a decorative pattern over the completely cooled lemon bread. Allow the glaze to set before slicing and serving.
Recipe Notes
Note 1: Pan Size Matters. Using the correct pan size is essential for the recipe’s success. My preferred loaf pan is 9×5 inches. If you use an 8×4-inch pan, fill it only about 75% full with batter and adjust the bake time down, as it will bake faster. To ensure your loaf doesn’t stick, generously grease the pan with cooking spray or shortening, then lightly dust with flour. For an even easier release, you can also line it with parchment paper, leaving a slight overhang.
Note 2: Zest with Care. This recipe calls for a significant amount of lemon zest, and it’s all needed for that vibrant lemon flavor! However, it’s important to only zest the bright yellow outer layer of the lemon. Avoid the white pith directly underneath, as it is very bitter and can negatively impact the taste of your bread. A microplane zester makes this task simple and efficient.
Note 3: The Power of Lemon Extract. Do not confuse lemon extract with lemon juice. Lemon extract is a powerful flavor enhancer, much like vanilla extract, designed to infuse your bread with an intense, pure citrusy lemon flavor without adding unnecessary liquid. Using lemon extract allows us to maximize the lemon taste without altering the perfect consistency of the batter (which lemon juice would do). You can typically find lemon extract alongside other baking extracts and spices in your grocery store. I’ve tested both McCormick and Watkins pure lemon extracts in this recipe, and both yield excellent, comparable results.
Storage: While delicious, this bread is best enjoyed within 1–3 days of being made. After the third day, it can begin to lose its ideal texture and become too moist. To extend its freshness, after the third day, I recommend storing it in the refrigerator. Wrap individual slices tightly in plastic wrap and place them in an airtight container to keep them fresh for up to a week.
Nutrition
Serving: 1 serving | Calories: 251 kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 340mg | Potassium: 77mg | Fiber: 1g | Sugar: 30g | Vitamin A: 60IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
Loved this recipe? Leave a comment below and share your experience! We’d love to hear from you.
Lemon Bread Recipe FAQs
Several factors can cause your lemon bread to fall. Common culprits include: using too much sugar, not enough baking powder, taking the bread out of the oven before it’s fully baked, opening the oven door too frequently during baking, or not mixing the wet ingredients thoroughly enough to create a stable emulsion.
A dense lemon bread often points to one of a few issues: using expired baking powder (which won’t provide enough lift), incorrectly measuring flour by packing it too tightly into the measuring cup (leading to too much flour), overmixing the batter (which develops gluten and makes the bread tough), or waiting too long to bake the batter after mixing (allowing the leavening agents to lose their power).
While you can use bottled lemon juice in a pinch for the glaze, fresh lemon juice is always recommended for the best flavor. The zest, however, must be fresh for its essential oils and vibrant aroma in the bread itself. For the glaze, fresh juice provides a brighter, more natural tang.
Full-fat sour cream is an excellent substitute for Greek yogurt in this recipe. Both provide similar moisture, fat content, and acidity that contribute to the bread’s tender texture. Ensure your substitute is also at room temperature before mixing.