18 Zesty Lemon Bread Recipes Irresistible

Welcome to a world where the tangy zest of lemon transforms ordinary bread into extraordinary treats! Whether you’re craving a sweet loaf for your morning coffee or a savory slice to accompany dinner, our roundup of 18 zesty lemon bread recipes has something to delight every palate. Perfect for home cooks looking to add a bright, citrusy twist to their baking repertoire, these recipes are sure to inspire your next kitchen adventure. Dive in and discover your new favorite!

Classic Lemon Loaf with Glaze

Unveil the perfect balance of tangy and sweet with this Classic Lemon Loaf with Glaze. It’s a straightforward recipe that delivers moist, flavorful results every time.

Ingredients

For the loaf:

– 1 1/2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tbsp lemon zest
– 1/2 cup whole milk
– 2 tbsp fresh lemon juice

For the glaze:

– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp whole milk

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time, beating well after each addition. Mix in lemon zest.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Stir in lemon juice.
6. Pour batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
8. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Tip: Adjust glaze thickness by adding more milk or sugar.
9. Drizzle glaze over the cooled loaf.
Perfect for breakfast or a snack, this loaf boasts a tender crumb and vibrant lemon flavor. Serve slices with a dollop of whipped cream for an extra treat.

Lemon Blueberry Bread

Easy to make and bursting with flavor, this Lemon Blueberry Bread combines the tangy zest of lemon with the sweet burst of blueberries in every bite.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup fresh blueberries
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time, beating well after each addition.
5. Mix in milk, lemon zest, and lemon juice.
6. Gradually add dry ingredients to wet ingredients, mixing until just combined. Tip: Overmixing can lead to dense bread.
7. Gently fold in blueberries. Tip: Toss blueberries in a little flour to prevent sinking.
8. Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.

Ultimate in freshness, this bread is moist with a tender crumb and vibrant citrus notes. Serve slices with a dollop of whipped cream for an extra treat.

Lemon Coconut Bread

Zesty and refreshing, this Lemon Coconut Bread combines tangy lemon with sweet coconut for a perfect balance. Ideal for breakfast or a snack, it’s easy to make and even easier to love.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup shredded coconut
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup buttermilk
  • Zest of 2 lemons
  • Juice of 1 lemon
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp shredded coconut

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, eggs, buttermilk, lemon zest, and lemon juice until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense bread.
5. Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Cool bread in pan for 10 minutes. Then transfer to a wire rack to cool completely.
7. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.
8. Sprinkle shredded coconut on top of the glaze. Tip: Toast the coconut for extra flavor.

Ultra moist with a crisp crust, this bread is bursting with lemon flavor and coconut texture. Serve slices with a dollop of whipped cream for an extra treat.

Lemon Almond Bread

Great for any occasion, this Lemon Almond Bread combines zesty lemon with nutty almonds for a refreshing treat. Perfect with coffee or as a light dessert.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/4 cup sliced almonds, for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time, beating well after each addition.
5. Mix in milk, lemon zest, and lemon juice until combined.
6. Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to dense bread.
7. Pour batter into prepared loaf pan. Smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if top browns too quickly.
9. Cool bread in pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.
11. Sprinkle sliced almonds on top before glaze sets.

This bread is moist with a tender crumb, bursting with lemon flavor and a crunchy almond topping. Serve slices toasted with a dollop of whipped cream for an extra indulgent treat.

Lemon Raspberry Bread

You’ll love this Lemon Raspberry Bread for its perfect balance of tangy and sweet. It’s a simple, no-fuss recipe that delivers moist, flavorful results every time.

Ingredients

For the bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh raspberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, lemon zest, and lemon juice until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense bread.
5. Gently fold in raspberries. Tip: Toss raspberries in a bit of flour to prevent sinking.
6. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil if top browns too quickly.
7. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
8. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.

The bread is moist with bursts of juicy raspberries and a zesty lemon kick. Serve it with a dollop of whipped cream for an extra treat.

Lemon Lavender Bread

Make this Lemon Lavender Bread for a refreshing twist on classic quick bread. Moist, fragrant, and perfect with tea.

Ingredients

• For the bread:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 eggs
• Zest of 2 lemons
• 2 tbsp dried lavender
• For the glaze:
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp dried lavender

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, oil, eggs, and lemon zest until smooth.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Fold in lavender.
5. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
7. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Sprinkle with lavender.
8. Tip: Overmixing the batter can make the bread tough. Mix until just combined.
9. Tip: Check bread at 50 minutes. Ovens vary, so adjust time as needed.
10. Tip: For stronger lavender flavor, steep dried lavender in warm milk for 10 minutes before using.

Notably, this bread boasts a tender crumb with bursts of citrus and floral notes. Serve slices toasted with a dab of butter for an extra indulgent treat.

Lemon Olive Oil Bread

Here’s a simple yet flavorful Lemon Olive Oil Bread recipe that’s perfect for any occasion. Hands-on time is minimal, and the result is a moist, aromatic loaf.

Ingredients

• For the bread:
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup olive oil
• 2 eggs
• 1/2 cup milk
• Zest of 1 lemon
• Juice of 1 lemon

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, mix olive oil, eggs, milk, lemon zest, and lemon juice until smooth.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Tip: Overmixing can lead to a dense loaf.
5. Pour batter into prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, wrap the cooled bread and let it sit overnight.

Ultra-moist with a bright lemon flavor, this bread is delightful toasted with a drizzle of honey or served alongside a cup of tea.

Lemon Cream Cheese Swirl Bread

Make this Lemon Cream Cheese Swirl Bread for a tangy, sweet treat that’s perfect with coffee or as a dessert.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
• For the swirl:
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
3. Add melted butter, eggs, vanilla, and milk to the dry ingredients. Mix until just combined.
4. Pour half of the batter into the prepared loaf pan.
5. In a medium bowl, beat cream cheese, 1/4 cup sugar, lemon zest, and lemon juice until smooth.
6. Drop spoonfuls of the cream cheese mixture over the batter in the pan. Swirl with a knife.
7. Top with remaining batter. Swirl again.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

With a moist crumb and bright lemon flavor, this bread is a crowd-pleaser. Try it toasted with a drizzle of honey for extra sweetness.

Lemon Ginger Bread

Make this Lemon Ginger Bread for a zesty, spicy treat that brightens any morning. Moist and flavorful, it’s a quick bake with bold flavors.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tbsp grated ginger
  • 1 egg
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp grated ginger

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, oil, lemon zest, lemon juice, ginger, and egg until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing leads to dense bread.
5. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Then transfer to a wire rack.
7. For the glaze, whisk powdered sugar, lemon juice, and ginger until smooth. Tip: Add more lemon juice for a thinner glaze.
8. Drizzle glaze over cooled bread. Tip: Wait until bread is completely cool to prevent glaze from melting.

Vibrant with lemon and ginger, this bread offers a soft crumb and a tangy glaze. Serve toasted with butter for an extra indulgent breakfast.

Lemon Honey Bread

Warm, zesty, and subtly sweet, this Lemon Honey Bread is a simple yet satisfying treat. Perfect for breakfast or a snack, it’s easy to make with pantry staples.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp honey

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix honey, melted butter, eggs, lemon juice, and lemon zest until smooth.
4. Combine wet and dry ingredients. Stir until just mixed. Tip: Overmixing leads to dense bread.
5. Pour batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Then transfer to a wire rack.
7. For the glaze, whisk powdered sugar, lemon juice, and honey until smooth. Tip: Adjust glaze thickness with more sugar or juice.
8. Drizzle glaze over cooled bread. Tip: For extra flavor, add zest to the glaze.

Soft with a tender crumb, this bread bursts with lemon flavor balanced by honey’s sweetness. Serve slices toasted with a dollop of cream cheese for a richer experience.

Lemon Rosemary Bread

Baking this Lemon Rosemary Bread fills your kitchen with an irresistible aroma. It’s a simple, flavorful loaf perfect for any occasion.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp lemon zest
  • 1 cup warm water (110°F)
  • 2 1/4 tsp active dry yeast
  • 2 tbsp olive oil
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. In a large bowl, mix flour, sugar, salt, rosemary, and lemon zest.
2. In a separate bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
3. Add yeast mixture and olive oil to dry ingredients. Stir until a dough forms.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough and shape into a loaf. Place in a greased 9×5 inch loaf pan.
7. Cover and let rise for 30 minutes until dough reaches the top of the pan.
8. Preheat oven to 375°F. Bake bread for 25-30 minutes until golden brown and sounds hollow when tapped.
9. Cool bread in pan for 10 minutes, then transfer to a wire rack.
10. Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled bread.

Crumbly texture with a crisp crust, this bread pairs wonderfully with olive oil or as a base for avocado toast. The lemon and rosemary offer a refreshing twist on traditional bread.

Lemon Pistachio Bread

Absolutely perfect for a summer brunch, this Lemon Pistachio Bread combines zesty citrus with nutty crunch in every bite.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup shelled pistachios, chopped
  • 2 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. Combine flour, baking powder, baking soda, and salt in another bowl.
5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Pour batter into prepared loaf pan. Smooth the top with a spatula.
7. Sprinkle chopped pistachios and sugar evenly over the batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Light and moist with a crisp pistachio topping, this bread pairs wonderfully with a dollop of whipped cream or a drizzle of honey for extra sweetness.

Lemon Chia Seed Bread

Delightfully tangy and packed with nutrients, this Lemon Chia Seed Bread is a refreshing twist on classic quick bread. Perfect for breakfast or a snack, it’s easy to make and even easier to love.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup chia seeds
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and chia seeds.
3. In another bowl, mix milk, vegetable oil, eggs, lemon zest, and lemon juice until well combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense bread.
5. Pour batter into prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling ensures the bread sets properly.

Packed with lemon flavor and a slight crunch from chia seeds, this bread is moist and light. Serve toasted with a drizzle of honey or as is for a simple treat.

Lemon Cardamom Bread

Perfect for a bright start or a sweet end, this Lemon Cardamom Bread blends zesty and spicy notes in a soft, moist loaf.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cardamom powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp cardamom powder

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom powder.
3. In another bowl, beat sugar and butter until fluffy. Tip: Ensure butter is at room temperature for even mixing.
4. Add eggs one at a time to the sugar mixture, beating well after each addition.
5. Mix in sour cream, lemon juice, and lemon zest until combined.
6. Gradually fold in the dry ingredients until just incorporated. Tip: Overmixing can lead to a dense loaf.
7. Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. For the glaze, whisk powdered sugar, lemon juice, and cardamom until smooth. Drizzle over cooled bread. Tip: Let bread cool completely to prevent glaze from melting.

Enjoy the bread’s tender crumb and vibrant flavors. Serve with a dollop of whipped cream for an extra indulgent treat.

Lemon Vanilla Bean Bread

A delightful twist on classic quick bread, this Lemon Vanilla Bean Bread combines zesty citrus with the warm, aromatic notes of vanilla for a perfectly balanced treat. Ideal for breakfast or a snack, it’s easy to make and even easier to enjoy.

Ingredients

– For the bread:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup milk
– Zest of 2 lemons
– Juice of 1 lemon
– 1 vanilla bean, seeds scraped
– For the glaze:
– 1 cup powdered sugar
– 2 tbsp lemon juice
– 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, lemon zest, lemon juice, and vanilla bean seeds.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Tip: Overmixing leads to tough bread.
5. Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Check at 50 minutes to avoid overbaking.
6. Cool bread in pan for 10 minutes, then transfer to a wire rack.
7. For the glaze, whisk powdered sugar, lemon juice, and vanilla extract until smooth. Tip: Add more lemon juice for a thinner consistency.
8. Drizzle glaze over cooled bread.
Vibrant and moist, this bread boasts a tender crumb with bursts of lemon and vanilla. Serve slices toasted with a dab of butter or alongside afternoon tea for a refreshing treat.

Lemon Mascarpone Bread

Unbelievably moist and tangy, this Lemon Mascarpone Bread is a game-changer for your baking repertoire. Perfect for brunch or a sweet afternoon treat, it’s surprisingly simple to make.

Ingredients

– For the bread: 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup mascarpone cheese, 1/4 cup unsalted butter (melted), 2 large eggs, 1/4 cup lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract
– For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tbsp mascarpone cheese

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix mascarpone, melted butter, eggs, lemon juice, lemon zest, and vanilla until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense bread.
5. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
7. For the glaze, whisk powdered sugar, lemon juice, and mascarpone until smooth. Tip: Add more lemon juice for a thinner consistency.
8. Drizzle the glaze over the cooled bread.
Your Lemon Mascarpone Bread is ready to enjoy. The crumb is tender, with a bright lemon flavor balanced by creamy mascarpone. Try serving it with fresh berries for an extra pop of color and taste.

Lemon Thyme Bread

Make this Lemon Thyme Bread for a refreshing twist on classic quick bread. Its bright flavors and simple preparation make it a favorite.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, lemon zest, lemon juice, and thyme.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Tip: Overmixing leads to dense bread.
5. Pour batter into prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Check at 50 minutes to avoid overbaking.
7. Cool in pan for 10 minutes. Then transfer to a wire rack to cool completely. Tip: Cooling prevents crumbling when slicing.

Kickstart your morning with a slice of this moist, aromatic bread. The lemon and thyme offer a perfect balance of zest and earthiness. Try it toasted with a drizzle of honey for an extra treat.

Summary

Every one of these 18 zesty lemon bread recipes brings a burst of sunshine to your baking, perfect for any occasion. We hope you’re inspired to whisk, bake, and savor the delightful flavors. Don’t forget to leave a comment with your favorite recipe and share the joy by pinning this article on Pinterest. Happy baking!