Bright lemon zest gets rubbed right into the batter, releasing its oils for a loaf that tastes sunny in every slice, and a generous hit of fresh lemon juice keeps the flavor sharp instead of one-note. The crumb bakes up tender and moist with that classic deep-golden crust and telltale center crack, then gets finished with a glossy glaze that sets into a thin, crackly shell. It's a simple one-bowl-plus-one-bowl process — whisk the dry, whisk the wet, fold together, and let the oven do the rest. Whether you're serving it for breakfast or dessert, this is a genuinely solid pick for an added sugar free kitchen, no fuss required. Slice it thick, let the glaze drip down the sides, and enjoy it fresh the day it's baked for the best texture.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the flour, baking powder, and salt until combined.
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