We rolled up everything we learned to create the moistest, fluffiest, zingiest lemon loaf possible, topped with a flavor-popping zingy lemon glaze! It’s easy to whip up with just 10 ingredients and no mixer required. You can omit the icing if desired, but the bread will have a mellow quality. While it’s nice and lightly lemony, it doesn’t have the “BOOM” flavor that it does with the icing. Here are a few tips for applying the 2-ingredient lemon glaze:
Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread. Use a fork for drizzles, or a spatula for a smooth glaze. A fork makes the best drizzly lines: with a spoon it’s a bit too chunky. Use half the glaze for a drizzled look like this lemon blueberry bread. If you’re making the full glaze recipe, use a spatula to spread it on.
Make ahead: You can make lemon bread in advance and cover in aluminum foil un-iced, then ice before serving. Storage: The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing. No reviews
1 3/4 [245 g] all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt 1 cup plus 2 tablespoons granulated sugar Zest of two medium lemons (about 1 ½ tablespoons) ½ cup melted unsalted butter (or vegetable oil) ¾ cup buttermilk 3 eggs 2 teaspoons lemon extract
For the glaze
1 cup powdered sugar (120 g) 2 tablespoons fresh squeezed lemon juice
