Best Super Lemony Quick Bread Recipes

SUPER MOIST LEMON LOAF image

Provided by Eats By The Beach

Number Of Ingredients 17

1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
1 cup full fat lemon flavored Greek Yogurt
4 large eggs
1 cup sugar
2 tablespoons grated lemon zest
⅓ cup lemon juice
2 tablespoons lemon extract
2 teaspoons vanilla extract
Juice of 1 lemon
3 tablespoons powdered sugar
1 cup powdered sugar
4 tablespoons lemon juice
2 tablespoons heavy cream

Steps:

Preheat the oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice, lemon and vanilla extracts until smooth and creamy.
Stir in the dry ingredients until just combined. Do not over mix.
Pour the batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven. Let cool in the pan for 10 minutes.
Meanwhile, stir together the juice of 1 lemon and the powdered sugar.
After 10 minutes, carefully invert the loaf onto a cooling rack.
Brush the lemon simple syrup onto the warm loaf. Repeat until the syrup is gone.
Allow the loaf to cool completely.
In a small bowl, combine the powdered sugar, lemon juice and heavy cream until smooth. Pour over the cooled loaf.
Allow the glaze to dry for at least one hour before cutting into slices.

Nutrition Facts : ServingSize Serves 8

Super Lemony Quick Bread image

Provided by Kathy W @Kattyw

Number Of Ingredients 10

QUICK BREAD
1 box(es) lemon cake mix 15.25 oz
1 box(es) instant lemon pudding mix 3.4 oz
1/2 cup(s) vegetable oil
3/4 cup(s) cold water
1/4 cup(s) fresh squeezed lemon juice
4 eggs
GLAZE
1 1/2 cup(s) confectioners' sugar
1-2 tablespoon(s) fresh squeezed lemon juice

Steps:

Preheat over to 350 degrees.
Grease and flour 2 loaf pans. Set aside.
In a large mixing bowl, combine cake mix, pudding mix vegetable oil, water, lemon juice, and eggs. Beat with a hand mixer 4 minutes. The batter will be thick.
Divide batter equally between the 2 loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven, place pans on wire racks and let cool 5 minutes before removing bread from pans. Let the bread cool on a wire rack.
For the glaze: Mix confectioners' sugar and 1T lemon juice together. Add the rest of the lemon juice, 1 tsp at a time until glaze is just thin enough to drizzle.
Drizzle glaze over bread on the racks while the bread is still warm.
Cool completely before slicing.