Easy Lemon Bread
The ultimate comfort food for any lemon lover, this Easy Lemon Bread is bursting with tangy flavor and a moist, fluffy texture. Perfect for breakfast or as a delightful snack, it's sure to impress your family and friends. Make it tonight and enjoy the freshness!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 3/4 cups cups all-purpose flour
- 2 tsp tsp baking powder
- 1/2 tsp tsp salt
- 3/4 cup cup buttermilk
- 1/4 cup cup coconut oil
- 1 egg egg
- 2 tbsp tbsp lemon juice
- 2 to 3 tbsp tbsp lemon zest more zest = more lemon flavor
- 3/4 cup cup sugar
- 1/2 cup cup powdered sugar
- 1 to 2 tbsp tbsp lemon juice
- 1 tbsp tbsp lemon zest to sprinkle on top optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is an essential first step to ensure your bread bakes evenly. While the oven heats up, gather all your ingredients on the countertop to make the process smoother.
- In a mixing bowl, whisk together flour, baking powder, and salt. This step is important as it combines the dry ingredients evenly and ensures that the leavening agent activates correctly.
- In a separate bowl, beat together buttermilk, coconut oil, egg, lemon juice, and lemon zest. The mixture should be well combined, and you'll notice a pleasant citrus aroma filling the air.
- Gradually stir in sugar until it’s fully incorporated. The mixture will start to feel a bit thicker and richer.
- Now, gently fold in the flour mixture. Be careful not to overmix; just stir until everything is well combined. You want a few lumps to remain, which will help keep the bread light and fluffy.
- Grease an 8x4 inch bread pan generously with oil or butter to ensure easy removal after baking.
- Pour the batter into the prepared pan. Use a spatula to even the top, making it smooth and ready for the oven.
- Place the pan in the preheated oven and bake for 45 to 55 minutes. It’s done when a toothpick inserted into the center comes out clean. The top should be a lovely golden brown.
- Once baked, cool the bread in the pan for 10 minutes before transferring it to a wire rack. This helps it set perfectly and prevents it from getting soggy.
- Meanwhile, in a small bowl, combine powdered sugar and lemon juice to create the glaze. Adjust the consistency by adding more powdered sugar if it’s too runny, or more lemon juice if it’s too thick.
- Once the bread has cooled, drizzle the glaze over it and sprinkle additional lemon zest on top if desired. Let it set for a bit before slicing to allow the glaze to firm up.
Notes
- Tip 1: Store any leftovers in an airtight container at room temperature for up to three days. It stays moist and delicious.
- Tip 2: You can freeze the bread for up to three months. Wrap it tightly in plastic wrap and then aluminum foil for best results.
- Tip 3: This bread is delightful when paired with a cup of tea or coffee. It also makes a refreshing afternoon snack alongside fresh fruits.
- Tip 4: Add poppy seeds or chia seeds for a unique texture and flavor. You can also experiment with different citrus fruits.
- Tip 5: If needed, substitute the all-purpose flour with a gluten-free blend to make it suitable for gluten-sensitive individuals.