Glazed Lemon Bread
Moist glazed lemon bread is soft, buttery, and bursting with fresh lemon flavor, finished with a bright, sweet lemon glaze
Equipment
- 2 mixing bowls
- 1 9 x 5 loaf pan
Ingredients
- 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.
Tried this recipe?Let us know how it was!