Lemon Bread

Fresh lemon zest baked right into the batter gives this quick bread a bright, citrusy punch that you can smell before it’s even out of the oven. The glaze goes on while the loaf is still hot, so the tart lemon-sugar mixture soaks into the warm crumb and creates a sticky, sweet top layer.

Chopped nuts add texture throughout, giving each slice a gentle crunch against the soft, tender bread. The batter comes together fast with oil instead of butter, which keeps the crumb moist for days without needing to fuss over creaming.

This is the kind of loaf that works for breakfast, afternoon tea, or wrapped up as a homemade gift. It looks polished with that glistening glaze but takes almost no effort.

Kitchen Tips

• Grate the lemon zest on a microplane for the finest shreds. Large pieces of rind can be bitter and chewy.
• Apply the glaze the moment the bread comes out of the oven. Hot bread absorbs it like a sponge. Wait too long and it just sits on top.
• Don’t overmix the batter. Stir until the dry ingredients are just incorporated. Lumps are fine.
• Cool completely before slicing or the loaf will crumble. The glaze needs time to set.

Variations

• Use a mix of lemon and orange zest for a dual-citrus version.
• Fold in poppy seeds for a classic lemon poppy seed bread.
• Swap nuts for dried blueberries or cranberries for a fruity twist.