Does this work better?

Here is a link that might be useful: Glazed Lemon Bread

I think it didn't have enough shortening. Try one of these on this tried and true thread.

Here is a link that might be useful: T&T Lemon Bread Recipes.

How reliable is your oven? Baking too fast and hot can also make for a dry cake.

A recipe like the one you used is relatively low in fat and doesn't have other ingredients like sour cream, which contribute to moisture.

I'm guessing it's meant to be more porous and crumbly to absorb the glaze. But in that kind of bread there isn't much leeway and it's really easy to overbake.

Also, I don't know that this is true for you, but a butter cake like this will definitely stale if it's refrigerated.

Carol

I made the one from the T & T thread that Georgysmom posted and it was just divine - a fine crumb like poundcake, beautiful and moist and very lemony. I plan to try another recipe from that thread - there seems to be a lot of good ones.