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Easy Homemade Buttermilk Lemon Bread Recipe

Easy Homemade Buttermilk Lemon Bread

A tender lemon quick bread made with fresh lemon zest, lemon juice, and buttermilk, then finished with an optional lemon glaze. This recipe yields one 9 x 5-inch loaf with about 10–12 slices.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Bread
  • 1 1/2 cups (about 190 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 lemon, approximately 1 tablespoon Fresh lemon zest
  • 2 tablespoons Fresh lemon juice
  • 1/2 cup (120 ml) Buttermilk
Optional Lemon Glaze
  • 1 cup (115–120 g) Powdered sugar
  • 1–2 tablespoons Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, or line it with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In a separate bowl, cream the softened butter and granulated sugar for approximately 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the lemon zest and fresh lemon juice.
  5. Add the flour mixture in portions, alternating with the buttermilk. Mix only until combined, being careful not to overmix.
  6. Spread the batter evenly in the prepared loaf pan.
  7. Bake for 50–60 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  8. Cool the loaf in the pan for about 10 minutes, then transfer it to a rack to cool completely.
  9. For the optional glaze, whisk the powdered sugar with enough lemon juice to make a pourable icing. Drizzle it over the completely cooled loaf.

Notes

Spoon flour into the measuring cup and level it rather than scooping directly from the container. Do not overmix after adding the flour. Store the cooled loaf covered at room temperature, or refrigerate it if glazed and keep it chilled for longer storage.