Our Lemon Bread is about to become your new go-to for a citrusy treat that’s equally amazing as a busy morning breakfast as it is for a simple snack or dessert! This zesty, moist loaf is bursting with fresh lemon flavor and comes together in a snap—just toss everything into a blender, bake, and voilà — it’s ready to be devoured!
Table of Contents
What is Lemon Blender Bread?
Our lemon blender bread is the ultimate citrusy treat that’s as easy to make as it is delicious! This loaf is bursting with tangy lemon flavor, perfectly moist, and topped with a sweet, zesty glaze. The secret to its simplicity? Everything gets tossed into a blender, making prep a breeze and cleanup even easier. This delightful bread is the epitome of convenience without sacrificing any of the bright, mouthwatering flavor!
At the heart of this recipe is a whole seedless lemon, quartered and seeded, ensuring every slice of bread is infused with natural lemony goodness. When blended with room-temperature eggs, rich olive oil, and creamy sour cream, you get a batter that’s smooth, luscious, and ready to rise to perfection. Granulated sugar adds just the right amount of sweetness to balance the lemon’s tartness, while a splash of vanilla extract enhances the overall flavor profile, giving it that warm, inviting aroma that fills your kitchen as it bakes.
If you’re a fan of lemon you’re going to want to run — not walk! — to your kitchen and bake up this sweet treat immediately!
Ingredients You Need
Lemon Bread
- Whole Seedless Lemon – This fresh lemon adds a burst of tangy, citrusy flavor and aroma to our lemon bread, making each bite feel like a sunny day! We quarter and seed it and use the whole lemon to infuse the maximum amount of flavor into the bread.
- Eggs – Room-temperature eggs blend smoothly into the batter, giving the bread that perfect, fluffy texture that makes this bread so crave-worthy.
- Olive Oil – Olive oil keeps the bread super moist and adds a rich, subtle flavor that complements the zesty lemon perfectly.
- Granulated Sugar – This sweetens the bread just right, balancing out the tartness of the lemon.
- Sour Cream – Sour cream adds a touch of creaminess and extra moisture, ensuring our lemon bread stays tender and melt-in-your-mouth delicious!
- Vanilla Extract – A splash of vanilla extract enhances the lemon flavor and adds a warm, inviting aroma.
- All-Purpose Flour – This is the foundation of the bread — it gives it structure and a soft, cakey texture.
- Baking Powder – This leavening agent makes sure our lemon bread rises beautifully, resulting in a light and airy loaf.
- Sea Salt – Just a pinch of sea salt heightens all the flavors, making each ingredient shine.
Lemon Glaze
- Confectioners’ Sugar – This fine sugar creates a silky smooth, sweet glaze.
- Lemon Juice – Freshly squeezed lemon juice in the glaze adds an extra punch of tartness, making every slice of lemon bread irresistibly tangy and delicious!
How to Whip Up this Easy Lemon Bread Recipe
- Blend. Add the quartered and seeded lemon, eggs, olive oil, sugar, sour cream, and vanilla extract to a blender and blend until smooth before adding the dry ingredients and pulsing until combined.
- Bake. Transfer the batter to a loaf pan that has been greased and floured or lined with
parchment paper before baking until the loaf is golden brown and passes the toothpick test. - Cool. Place the cake on the counter to cool briefly before removing it from the pan and placing it on a wire rack to cool to room temperature.
- Glaze. Add the powdered sugar and lemon juice to a small bowl and stir until completely combined and no lumps remain. Drizzle the glaze generously over top of the cake once it has cooled.
Variations
- Fruit – Fold fruits like blueberries, raspberries, or diced strawberries into the batter.
- Poppy seeds – Sprinkle in some poppy seeds for a bit of crunch and to add visual interest to the bread!
- Coconut – For a tropical twist, toss in some shredded coconut!
- Nutty flavor – Replace some or all of the almond extract with vanilla extract or fold in some crushed nuts.
- Fresh herbs – Add some fresh thyme or basil for a bit of herbaceous flavor.
- Spices – Use some ground ginger, cinnamon, or cloves to add warm flavor to the bread.
- Chocolate – There’s almost never a time that we’re not in favor of adding chocolate to a sweet dish! Toss in some chocolate chips for sweetness and gooey decadence.
Can I Store Leftovers?
The best place to store lemon bread is in a cool, dry place where it will stay fresh for up to 3 days at room temperature. But there are other options, too!
The countertop is ideal for storing homemade breads so that they retain their moisture. But, you can keep it stored safely in the fridge for up to 1 week.
Freeze lemon bread for up to 3 months — be sure to wrap it tightly in plastic wrap and then in foil for maximum freshness.
More Super Simple Bread Recipes
Searching for more easy, sweet breads? We have plenty of mouthwatering recipes for you to check out!
S’mores Cinnamon Roll Monkey Bread
Copycat Starbucks Lemon Loaf Recipe
Easy Blender Lemon Bread Recipe
Ingredients
For the Cake:
- 1 whole seedless lemon washed, quartered, and seeds removed
- 4 eggs at room temperature
- 3/4 cup olive oil
- 1 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
Lemon Glaze:
- 1 cup confectioners’ sugar
- 1-2 Tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan, or line it with parchment paper for easy removal.
- In a blender, combine the whole seedless lemon (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Process the mixture until smooth, being careful not to over-blend.1 whole seedless lemon, 4 eggs, 3/4 cup olive oil, 1 1/4 cup granulated sugar, 1/4 cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients (flour, baking powder, sea salt) to the blender. Pulse just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix.2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon sea salt
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- For the glaze, combine the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake.1 cup confectioners’ sugar, 1-2 Tablespoons lemon juice
Equipment
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Nutrition
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Recipe looks & sounds delicious!
Thank you, Sue! We hope you enjoy it. 😊
Xo,
Alia & Radwa
I’m holding onto this for my birthday in March. High hopes for a sweet and tart treat!
We hope you enjoy it! Happy very early birthday!
Made this tonight and it was FANTASTIC. It was super easy. Will be making this again!
We’re so happy to hear this, Lydia! 😊 Thank you for trying it out.
Xo,
Alia & Radwa
Thank you for the recipe. I love anything lemon. Can not wait to get some lemons and make this.
We hope you enjoy it, Karen! 😊
Xo,
Alia & Radwa
It is missing something. Definitely need the glaze. If you have a regular old blender this doesn’t blend.
We’re sorry you didn’t love it but appreciate the feedback, Lynn!
Xo,
Alia & Radwa
I agree, my blender didn’t blend this and I have a Vitamiix. Other than the glaze, it was pretty bland. Disappointing!
We’re sorry to hear this but appreciate your feedback, Ashleigh! We hope you continue to enjoy our other recipes.
Xo,
Alia & Radwa
So I just realized I made this with strawberry extract instead of vanilla!!! It’s baking- I’ll let u know how it turns out! 😣🤣
Oops! We hope it still turns out well!
Xo,
Alia & Radwa
Good
Thank you, Sadia! 😊
Xo,
Alia & Radwa
Amazing lemon loaf!! I made it with my vitamix and it’s now my new favourite lemon recipe! So easy. I added poppy seeds on top of mine. 🍋❤️
Thank you so much, Sandy! We’re so glad you enjoyed it! 😊
Xo,
Alia & Radwa
Excellente recette!!!!!
Facile et rapide. Merci beaucoup pour la recette!!!
Thank you so much, Line! 😊
Xo,
Alia & Radwa
Just made this loaf, very bitter when you use the entire lemon. Way to many calories in sugar and fat for a loaf that is too dense and bitter. Save your ingredients $$$$
Can you do some recipes that are calorie wise please
Hi Maryanne! That’s not typically our focus, but you can always make ingredient adjustments to suit your needs! 🙂
Xo,
Alia & Radwa
So simples and I wish it tasted better. I put everything in the blender but some of the lemon skin did not blend well and tastes bitter. Had a few bites and ended up throwing it out.
We’re sorry to hear this but appreciate the feedback, Laura. We hope you continue to enjoy our other recipes!
Xo,
Alia & Radwa
These girls have e really got what it takes ! This recipe they make so very easy & super delicious 😋
Thank you so much, Elaine! 😊
Xo,
Alia & Radwa
Just made this, it is delicious, easy and fast. I love it that you use the entire lemon.
Thank you, Sharda! We’re so glad you enjoyed it!
Xo,
Alia & Radwa
Have just taken my first bite and yum!
I tweaked a little bit based on other reviews. I used the zest of two lemons and the juice of 1.5, instead of the whole lemon. I also used Greek yoghurt instead of sour cream. Oh and I also blended it all together in one go, because I didn’t read the recipe properly 🤦🏻♀️.
Love it, thanks for sharing.
We’re so glad you were able to make it work for you! Thank you for trying it out, Marissa. 😊
Xo,
Alia & Radwa
Is it one cup in the size of 1/4 or eleven cups of 1/4?
I’m sorry I’m from the Netherlands and I normally don’t use cups.
Hello, one cup is about 250 grams.
One and a quarter cup would be roughly 330 grams
Could I use Greek yoghurt instead of sour cream?
Hi Kerryn! We haven’t tested it but think it would work. We’d love to know how it goes if you give it a try! 😊
Xo,
Alia & Radwa
Looks so yummy and delicious😋😋😋Hope more easy recipes to come
Can you replace the sour cream with equal amounts of Greek yogurt?
We haven’t tried it but think it should work. We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
This recipe is awesome! Took others’ advice and after zesting, cut the rind off the lemon and decided. Used flesh of 1.5 lemons. I used bob’s red mill 1 to 1 GF flour and it worked great! This one’s on repeat! 😍🙌
No blender can you use a food processor?
Sure! We hope you enjoy. 😊
Xo,
Alia & Radwa
hola, puedo sustituir el aceite de olivs por aceite de coco?
Hi! We probably wouldn’t recommend it. The flavor will be very different.
Xo,
Alia & Radwa