Lemons are a spring flavor. I have not done a quick bread in a while, so why not lemon bread? It’s tart and moist and a great brunch or breakfast addition. Hope you like it. (You can see how I’m quarantining.)
2 cups AP flour
1 stick butter at room temperature
3/4 cup buttermilk
1 tablespoon baking powder
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1/4 teaspoon salt
3 teaspoons lemon zest
1/4 cup lemon juice (fresh squeezed is best but you be you)
(If you want more lemon flavor, add two more tablespoons of lemon juice)
Glaze:
1 cup powdered sugar (maybe less depending on how thick you like it)
1 teaspoon lemon zest
1/2 teaspoon vanilla
3 tablespoons lemon juice
Preheat oven to 350
In bowl 1, mix flour, baking powder and salt
In bowl 2, mix softened butter, brown sugar and sugar until smooth
Add eggs one at a time and mix
Add butter milk
Add lemon juice
Add lemon zest
Add flour mixture in three parts and mix after each 1/3
Place in a 5 x 9 bread pan
Bake for 50 to 60 minutes
Let cool for 1 hour
Glaze:
Gradually add lemon juice to powdered sugar and mix until smooth
Add lemon zest and vanilla
Mix until smooth
Top bread with glaze
Optional: serve with whipped cream
Dan's Food Blog 
Love the flavour of lemon! this looks so yummy and soft – delicious! thanks for sharing, enjoying your posts
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Thanks for your kind words
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