For an extra burst of lemon flavor, consider adding a tablespoon of lemon zest to the icing. Buttermilk is key to the bread's moist texture. If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. Be careful not to overmix the batter, as this can result in a tougher bread. Mix until just combined after each addition of flour. Store the lemon bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
One-Bowl Lemon Bread
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING10 People
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VIEWS10
Experience the bright, tangy flavors of summer with this incredibly moist and tender one-bowl lemon bread, crowned with a luscious lemon icing. A simple yet elegant treat, perfect for brunch or an afternoon indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol42 mg
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Fiber1 g
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Protein5 g
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Saturated Fat2 g
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Sodium257 mg
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Sugar32 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325°F (165°C). Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan. (5 minutes)
02
StepIn a large bowl, whisk together the granulated sugar, eggs, olive oil, 2 tablespoons lemon zest, 1/4 cup lemon juice, and vanilla extract until well combined and slightly lightened. (3 minutes)
03
StepAdd 1 cup of the flour, baking powder, and 1/2 teaspoon salt to the wet ingredients. Mix until just combined, being careful not to overmix. (2 minutes)
04
StepPour in the buttermilk and mix until just combined. Add the remaining 1 cup of flour and mix until just combined; the batter will be slightly thick. (2 minutes)
05
StepPour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to release any large air bubbles. (1 minute)
06
StepBake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean and the top springs back lightly when touched. (60-65 minutes)
07
StepLet the bread cool in the pan for 30 minutes before carefully transferring it to a wire rack to cool completely. (30 minutes)
08
StepWhile the bread is cooling, prepare the icing: In a small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, heavy cream, 1/4 teaspoon zest, and a pinch of salt until smooth and glossy. (5 minutes)
09
StepOnce the bread is completely cool, pour the icing evenly over the top, allowing it to drizzle down the sides. Let the icing set for at least 15-20 minutes before slicing and serving. (20 minutes)
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Marcia Weber
Jul 1, 2025I added a handful of blueberries to the batter, and it was even more amazing!
Camryn Kozey
Jun 28, 2025This recipe is a keeper! The bread was so moist and the lemon flavor was perfect.
Phoebe Dare
Jun 21, 2025My family devoured this in one sitting. The icing is the perfect finishing touch!
Rodolfo Quigley
Jun 20, 2025I loved how easy this was to make, and the one-bowl method is a game-changer!