One-Bowl Lemon Bread

3.7
(3)
3 Reviews
1 Photo

This easy, one bowl recipe creates a delightfully soft lemon bread that is topped with a delicious lemon icing.

By
Kim
photo of kim shupe.1x1
Kim
As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen.
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Updated on February 15, 2024
closeup of sliced open lemon loaf bread with whole lemons on board with blue and white towel in background
Prep Time:
10 mins
Cook Time:
1 hr
Cool Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
10
Yield:
1 loaf
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Ingredients

Original recipe (1X) yields 10 servings

Lemon Bread:

  • cooking spray

  • 1 cup sugar

  • 2 large eggs, at room temperature

  • 1/3 cup olive oil

  • 2 tablespoons lemon zest

  • 1/4 cup lemon juice

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour, divided

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup buttermilk, at room temperature

Icing:

  • 1 cup powdered sugar

  • 2 tablespoons lemon juice

  • 2 tablespoons heavy cream

  • 1/4 teaspoon lemon zest, or to taste

  • 1 pinch salt

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with non-stick spray.

  2. Whisk together sugar, eggs, olive oil, 2 tablespoons lemon zest, 1/4 cup lemon juice, and vanilla extract together in a large bowl until thoroughly combined. Add in 1 cup flour, baking powder, and 1/2 teaspoon salt and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining 1 cup flour and mix until just combined.

  3. Pour batter into the prepared pan and tap the pan on the counter a few times to remove large air bubbles. 

  4. Bake in the preheated oven until the top springs back lightly when touched, 60 to 65 minutes. A toothpick inserted near the center should come out clean. Allow bread to cool in the pan for 30 minutes before removing to a wire rack to cool completely.

  5. To make icing, whisk powdered sugar, 2 tablespoons lemon juice, cream, 1/4 teaspoon zest, and 1 pinch salt together in a small bowl until smooth. Pour icing over cooled bread and allow it to set before slicing.

Cook's Note:

You can use vegetable or canola oil in place of the olive oil, if desired. This loaf can also be baked in a 9x5-inch loaf pan. Adjust your bake time accordingly–and start checking for doneness about 5 to 10 minutes earlier.

Nutrition Facts (per serving)

312 Calories
10g Fat
52g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 312
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 11%
Cholesterol 42mg 14%
Sodium 257mg 11%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 32g
Protein 5g 10%
Vitamin C 3mg 4%
Calcium 83mg 6%
Iron 1mg 8%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.