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Sliced White Chocolate Lemon Bread with glaze on a white plate, with a fresh lemon half in the background.
Daniel

White Chocolate Lemon Bread

Bright, tender quick bread studded with creamy white chocolate and bursting with fresh lemon flavor - perfect for brunch or afternoon tea.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup whole milk room temperature
  • 2 large eggs room temperature
  • 2 tbsp lemon zest freshly grated (about 2 lemons)
  • 3 tbsp fresh lemon juice freshly squeezed
  • 1 cup white chocolate chips
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice plus more as needed

Equipment

  • 9x5 inch Loaf Pan
  • Microplane or fine grater
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a medium bowl, whisk melted butter, milk, eggs, lemon zest, and lemon juice until smooth. The mixture may look slightly curdled - this is normal.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined, about 12-15 strokes. Some small lumps are fine. Fold in white chocolate chips, being careful not to overmix.
  5. Transfer batter to prepared pan and smooth the top. Bake 55-65 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The top may crack - this is desirable.
  6. Cool in pan for 15 minutes, then use parchment overhang to lift out onto a wire rack. Cool completely before glazing, about 1 hour.
  7. Whisk powdered sugar and lemon juice until smooth and pourable, adding more juice by the teaspoon if needed. Drizzle over cooled bread and let set for 15 minutes before slicing.

Notes

For the best lemon flavor, zest your lemons before juicing them - it is nearly impossible to zest a squeezed lemon. If your white chocolate chips sink to the bottom, toss them in 1 tablespoon of flour before folding into the batter. This bread keeps well wrapped at room temperature for 3 days, or freeze unglazed for up to 2 months.