Step 1

Preheat oven to 350℉/175℃. Generously grease a 9-inch loaf pan with butter on the bottom and sides of the loaf pan. Add 1 tablespoon of flour to the pan, shaking to coat. Be sure to shake out any excess flour.

Step 2

In a medium bowl, sift together 1½ cups all-purpose flour, ¼ teaspoon table salt, and 1 teaspoon baking powder and whisk to evenly distribute salt and baking powder.

Step 3

In a large mixing bowl, cream together ½ cup unsalted butter, 2 large eggs, and 1 cup granulated sugar until light and fluffy.

Step 4

Add the flour mixture to the creamed mixture, along with ½ cup buttermilk and 2 teaspoons lemon zest Fold to evenly incorporate batter. Be careful to not overmix, just mix until the flour is fully moistened.

Step 5

Bake for 50-60 minutes or until a toothpick inserted into a lemon loaf comes out clean.

Step 6

While lemon bread is baking, whisk together 2 tablespoons lemon juice and 2 tablespoons granulated sugar until the sugar is dissolved. Tip: it may help to warm up your lemon juice for 20-30 seconds in the microwave before whisking with sugar.

Step 7

After the bread is baked, leave your lemon bread in a loaf pan and poke holes halfway to the bottom of the pan evenly along the top of the bread.

Step 8

Pour the glaze over the lemon bread. Let the bread sit in the loaf pan for 10 minutes.

Step 9

After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely.