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Lemon Quick Bread Recipe: Moist Homemade Citrus Loaf

This Lemon Quick Bread recipe combines bright lemon flavor with a tender, moist loaf that’s simple to make and great for breakfast, snack time, or a cozy tea. It’s an easy winter baking recipe that lifts the mood and rewards you with a fragrant, citrusy loaf.

Make a loaf to enjoy warm with butter, or slice and serve with tea, coffee, or fresh berries. This recipe is beginner-friendly and adapts well to small substitutions if needed.

Close-up of a lemon bread loaf with clean slices, showcasing the delicate crumb and shiny glaze, accompanied by lemon halves and a blue-patterned cloth.

Lemon Bread


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Katie Shaw
A perfect balance of tangy lemon and sweet, moist cake in a simple quick bread.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 10 slices

Ingredients

For the Bread

  • ½ cup shortening (such as Crisco)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon zest

Glaze

  • ½ cup powdered sugar
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice

Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Grease a 9×5 or 8×4 loaf pan thoroughly with nonstick spray or shortening and set aside.
    An empty, greased loaf pan next to fresh lemons and a decorative blue and white cloth, set up for pouring in lemon bread batter.
  2. Beat sugar and shortening. In a large mixing bowl, beat the shortening and granulated sugar together until the mixture is light and fluffy.
    A bowl of crumbly, dry ingredients with lemon zest, ready to be mixed into a batter, highlighting the initial steps of making lemon bread.
  3. Add eggs. Add the eggs one at a time, beating well after each addition so the batter stays smooth and well combined.
    An electric mixer in a bowl containing a creamy, pale yellow batter, indicative of a mixture of sugar, shortening, and eggs, with ingredients in the background.
  4. Mix dry ingredients. In a separate bowl whisk together the flour, baking powder, and salt until evenly distributed.
    A bowl with dry ingredients including flour, baking powder, and a mound of sugar ready for mixing, with lemons on the side emphasizing the citrus component.
  5. Combine mixtures. Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the milk. Stir until the batter is just combined—do not overmix.
    Two bowls during different stages of batter preparation for lemon bread, one with wet ingredients and one with the batter after dry ingredients have been mixed in.
  6. Add lemon. Fold in the lemon zest and lemon juice with a spatula, ensuring the batter is evenly flavored but still light.
    A bowl with a well-mixed, smooth lemon bread batter, a wooden spoon resting inside, ready to be poured into a loaf pan.
  7. Bake. Pour the batter into the prepared pan and bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool.
    A loaf pan filled with raw lemon bread batter, ready to be baked, next to a flower-patterned cloth and fresh lemons.
  8. Make the glaze. While the bread cools slightly, whisk the powdered sugar, lemon zest, and lemon juice until smooth. Drizzle the glaze over the warm (not hot) loaf so it soaks in and adds shine and extra flavor. Allow the bread to cool completely before slicing.
    Lemon bread in a loaf pan fresh from the oven, drizzled with a white glaze, next to a bowl of extra glaze and a spoon.
  9. Cool. Let the loaf cool completely so the texture sets and slices cleanly. Store as directed below.
    A fully baked lemon bread in a loaf pan, golden brown on top, cooled and ready to slice, with halved lemons beside it for garnish.

Notes

When combining the dry and wet ingredients, stir until just combined. Overmixing can make the crumb dense or tough.

Drizzle the glaze while the loaf is still warm but not hot so the glaze absorbs slightly and adds moisture.

Use fresh lemons for both zest and juice whenever possible—fresh zest delivers the best citrus aroma and flavor.

Let the bread rest in the pan for about 10 minutes before removing to a wire rack; this helps it set and reduces the chance of breaking apart.

Avoid opening the oven in the early minutes of baking to prevent the loaf from falling.

Nutrition

Calories: 265 kcal
Carbohydrates: 37 g
Protein: 4 g
Fat: 12 g
Sugar: 22 g
Did you make this? Let me know how it turned out!

More Tips

Bring eggs and milk to room temperature before mixing; ingredients at similar temperatures blend more smoothly and help create an even crumb.

When zesting lemons, only grate the bright yellow outer layer. Avoid the white pith beneath, which is bitter. A microplane or fine zester gives the best, fluffy zest.

Use the toothpick test rather than relying only on time: insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, the bread is done.

If the glaze is too thick, add lemon juice a teaspoon at a time until it reaches a pourable consistency. If too thin, add more powdered sugar sparingly.

To refresh slightly dry slices, warm them for 10 seconds in the microwave or briefly toast them to restore tenderness.

Side view of sliced lemon bread on parchment paper, revealing its airy texture and glazed crust, with lemon halves on a rustic wooden board in the background.

Serving Suggestions

Lemon Quick Bread pairs nicely with fresh berries, whipped cream, lemon curd, or vanilla ice cream. It’s also delicious with a hot cup of tea or coffee.

About the Ingredients

Simple swaps you can try:

  • Shortening: Use the same amount of unsalted butter instead for a richer flavor.
  • Granulated Sugar: Substitute light brown sugar for a slightly deeper, caramel note.
  • Milk: Almond milk or another non-dairy milk works well in the same quantity.
  • Lemon Juice: Lime juice can be substituted in a pinch for a different citrus profile.
  • All-Purpose Flour: A gluten-free all-purpose blend may be used—results can vary slightly in texture.
Ingredients for lemon bread neatly arranged on a marble countertop, including lemons, milk, sugar, and flour, ready for preparation, with a touch of purple flowers for decoration.

These substitutions may change texture and flavor slightly, but they can help tailor the recipe to diet preferences or what you have on hand.

Storage Instructions

Allow the bread to cool completely before wrapping to avoid condensation that makes it soggy. Wrap tightly in plastic or aluminum foil, or place in a sealed container.

Store at room temperature for up to 3 days. For longer storage keep it in the refrigerator for up to one week.

To freeze, wrap the cooled loaf tightly in plastic wrap and foil, then place in a freezer bag—it will keep up to three months. Defrost overnight in the refrigerator or at room temperature.

Overhead view of a lemon bread loaf with several slices cut, displaying a moist interior with a golden-brown crust, garnished with lemon halves on a wooden surface.

Enjoy this bright, tender Lemon Bread—easy to make and sure to be a favorite at the table. It’s an approachable recipe for bakers of all levels, so give it a try and savor a slice with your favorite beverage.