Glazed Lemon Bread

This soft, sweet Glazed Lemon Bread rivals Starbucks!  Moist and buttery lemon flavor that’s topped with a fresh lemon glaze that gives it a sweet and tart finish.  The perfect accompaniment to morning coffee, as an afternoon snack, or a special brunch treat.  I had an abundance of Meyer lemons this winter and this was the perfect recipe to use them in.  I highly recommend Meyer lemons for any lemon baked goods.  Great with regular lemons too if you don’t have Meyer lemons!

Why You’ll Love This Recipe:

• Soft, moist crumb (never dry)
• Real lemon juice and zest for maximum lemon flavor
• Simple ingredients, no mixer required
• That glossy glaze…

Ingredients to make Glazed Lemon Bread:

For the lemon bread:

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 6 tbsp butter, melted
• 3 eggs
• 2/3 c buttermilk (or 2/3 c milk soured with 1 tsp lemon juice)
• 1 tbsp fresh squeezed lemon juice

For the glaze:

• 1 cup confectioner’s sugar
• 2-3 tbsp fresh squeezed lemon juice

How to make Glazed Lemon Bread:

• Preheat oven to 350 degrees.  Line 9 x 5 loaf pan with parchment paper.  I spray the pan before lining with the paper with a little cooking spray to keep it in place.
• In a medium sized bowl whisk the flour, baking powder and salt together and set aside.

• In a large mixing bowl mix the sugar and lemon zest by rubbing the zest into the sugar with your fingers.  This releases the lemon flavor.

• Add butter to the sugar and stir together.

• Add eggs, one at a time, stirring after each addition.

• Add buttermilk and lemon juice and stir well.

• Mix half of the flour into the wet ingredients, then add the other half and stir until just combined.

• Pour batter into prepared loaf pan.  Bake for about 40 minutes or until a toothpick comes out clean.  Loaf should be starting to crack on top.

• Cool in pan for 10 minutes then remove to a cooling rack and cool completely.

• Make glaze by mixing the confectioners sugar and 2-3 tbsp lemon juice.  Add juice 1 tbsp at a time until the glaze is fairly thick and spreadable.

• Pour glaze over the top of the lemon loaf and spread out evenly.

• Slice and enjoy!!

Notes:

• Use fresh lemons only – bottled juice won’t hit the same.  Meyer lemons are the best if you can find them.  If not, regular lemons are also good.
• For extra lemon punch, make glaze thinner.  Poke holes in the loaf while still warm and pour the glaze over the top so it soaks into the bread.
• Add blueberries, poppy seeds or chopped nuts.
• Make mini loafs for gift giving.

Other delicious bread recipes to try:

• Moist Banana Bread
• Best Cranberry Orange Bread
• Zucchini Bread With Pineapple
• Blueberry Streusel Sweet Bread

Glazed Lemon Bread

LeAnn

Moist glazed lemon bread is soft, buttery, and bursting with fresh lemon flavor, finished with a bright, sweet lemon glaze

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Bread

Cuisine American

Servings 10

Equipment

• 2 mixing bowls
• 1 9 x 5 loaf pan

Ingredients

  

1x2x3x

• 1 1/2 cups cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 6 tbsp butter, melted
• 3 eggs
• 2/3 cup buttermilk (or 2/3 c milk soured with 1 tsp lemon juice)
• 1 tbsp fresh squeezed lemon juice

For the glaze

• 1 cup confectioner's sugar
• 2-3 tbsp fresh squeezed lemon juice

Instructions

 

• Preheat oven to 350 degrees.  Line 9 x 5 loaf pan with parchment paper.  I spray the pan with a little cooking spray to keep the paper in place.
• In a medium sized bowl whisk the flour, baking powder and salt together and set aside.
• In a large mixing bowl mix the sugar and lemon zest by rubbing the zest into the sugar with your fingers.  This releases the lemon flavor.
• Add butter to the sugar and stir together.
• Add eggs, one at a time, stirring after each addition.
• Add buttermilk and lemon juice and stir well.
• Mix half flour into wet ingredients, then add other half of flour and stir until just combined.
• Pour batter into prepared loaf pan.  Bake for about 40 minutes or until a toothpick comes out clean.  Loaf should be starting to crack on top.
• Cool in pan for 10 minutes then remove to a cooling rack and cool completely.
• Make glaze by mixing the confectioners sugar and 2-3 tbsp lemon juice.  Add juice 1 tbsp at a time until the glaze is fairly thick and spreadable.
• Pour glaze over the top of the lemon loaf and spread out evenly.
• Slice and enjoy!!
• NOTES: *Use fresh lemons only - bottled juice won't hit the same.  Meyer lemons are the best if you can find them.  If not, regular lemons are also good. *For extra lemon punch, make glaze thinner.  Poke holes in the loaf while still warm and pour the glaze over the top so it soaks into the bread. *Add blueberries, poppy seeds or chopped nuts. *Make mini loafs for gift giving.

Keyword Glazed Lemon Bread, Lemon Bread, Lemon Loaf, Sweet Bread, Desserts, Brunch

Tried this recipe?Let us know how it was!