For an extra burst of lemon flavor, consider adding a tablespoon of lemon zest to the icing. Buttermilk is key to the bread's moist texture. If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. Be careful not to overmix the batter, as this can result in a tougher bread. Mix until just combined after each addition of flour. Store the lemon bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Marcia Weber
Jul 1, 2025I added a handful of blueberries to the batter, and it was even more amazing!
Camryn Kozey
Jun 28, 2025This recipe is a keeper! The bread was so moist and the lemon flavor was perfect.
Phoebe Dare
Jun 21, 2025My family devoured this in one sitting. The icing is the perfect finishing touch!
Rodolfo Quigley
Jun 20, 2025I loved how easy this was to make, and the one-bowl method is a game-changer!