Description
A bright, zesty lemon quick bread that is incredibly moist and tender, perfect for breakfast, brunch, or a snack. It features a lemon glaze on top and can be customized with additional toppings like blueberries or poppy seeds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- For the lemon glaze: 1 cup powdered sugar, 2-3 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and vegetable oil until well mixed.
- Add eggs one at a time, beating well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
- Once the bread is cooled, drizzle the lemon glaze over the top before serving.
Notes
For extra flavor, add blueberries or poppy seeds to the batter before baking. The bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: American
Keywords: moist lemon quick bread, easy recipes, citrus, brunch, snack
