Lemon Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 2 loafs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ cups granulated sugar
  • Zest from two lemons
  • 1½ cups unsalted butter, room temperature
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons lemon extract
  • 1 cup milk (I used whole milk)
  • ½ cup sour cream (plain Greek yogurt would work too)
  • 1¾ cups powdered sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 3-4 teaspoons water
  1. Preheat oven to 350 degrees. Prepare two bread pans by spraying with non-stick spray, lightly dusting with flour, and placing a peace of parchment paper on the bottom on each pan.
  2. In a medium bowl measure out the dry ingredients; flour, salt, baking powder, and baking soda and mix; set aside.
  3. Using a stand-alone mixer fitted with a paddle attachment (can use hand held as well), add sugar and lemon zest. Use your hands to massage the zest into the sugar. Next add butter and cream until fluffy; scraping down sides of bowl as needed. Next add eggs one at a time and mix, scraping down sides of bowl again. Finally add sour cream, vanilla extract and lemon extract and mix. Mixture will look lumpy.
  4. Next, alternate adding the bowl of dry ingredients and milk in three addition, starting and ending with dry ingredients. Mix until just incorporated. Pour into pans and baking for 50-60 minutes. Mine baked for 53 minutes.
  5. Let cool until just warm then wrap in plastic wrap to cool completely.
  6. To make icing, whisk all the ingredients in a bowl. The icing should be thick, not runny. Drizzle over lemon loafs.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/lemon-bread/