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Moist Lemon Bread with Glaze

Moist lemon bread with glaze, sliced and served on a wooden board, garnished with lemon zest.
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This moist lemon bread with glaze is a zesty, sweet, and soft quick bread made with fresh lemon juice and zest, then topped with a punchy lemon glaze that enhances every bite. Perfect for brunch, dessert, or gifting, it’s a bakery-style treat you can easily make at home.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 tbsp cornstarch
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 1 cup sugar
  • ½ cup butter, room temperature
  • 2 eggs + 1 egg yolk, room temperature
  • 1 tbsp canola oil
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ½ cup half and half
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp lemon juice (for glaze)
  • 1 tbsp half and half (for glaze)

Instructions

  1. Preheat oven to 350°F. Grease a loaf pan with non-stick baking spray or line with parchment paper.
  2. In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  3. In a mixer, rub lemon zest into sugar, then cream with butter for 3–4 minutes.
  4. Add eggs and yolk one at a time, mixing after each addition.
  5. Mix in canola oil, lemon juice, and vanilla until well combined.
  6. On low speed, alternate adding half the dry ingredients, then the half and half, then the rest of the dry ingredients. Mix just until combined.
  7. Gently stir the batter by hand, ensuring everything is well mixed. Pour into the prepared pan.
  8. Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs.
  9. Cool in the pan for 10–15 minutes, then remove from pan and cool completely on a rack.
  10. To make the glaze: whisk powdered sugar, lemon juice, and half and half until smooth. Drizzle over cooled loaf. Let sit 15–30 minutes before serving.

Notes

  • Use fresh lemon juice and zest for best flavor—avoid bottled juice or extract.
  • If you forget to bring eggs to room temp, soak them in warm water for 2 minutes.
  • Microwave butter on power level 4 for 30 seconds if it’s not room temp.
  • Thicken glaze by adding extra powdered sugar, 1 tbsp at a time.
  • Store wrapped loaf at room temperature up to 3 days.
  • Freezes well for up to 2 months—wrap in plastic and foil before freezing.

Nutrition

Find it online: https://recipeeasily.com/moist-lemon-bread-with-glaze/