Oh, lemon lovers, get ready to be delighted! We’re baking a Glazed Lemon Bread that’s going to make your taste buds sing. Imagine a moist, tender loaf bursting with bright lemon flavor, topped with a sweet, tangy glaze. It’s like a ray of sunshine in every slice, and trust me, you’ll be coming back for more. Plus, it’s a straightforward recipe that’s perfect for any occasion, from brunch to afternoon tea.
Why You’ll Love This Recipe
- Intense Lemon Flavor: We’re talking fresh lemon zest, lemon extract, and lemon juice in the glaze for a triple dose of lemony goodness.
- Moist & Tender: The buttermilk and melted butter ensure a perfectly moist and tender crumb.
- Easy Elegance: This loaf looks and tastes like it came from a fancy bakery, but it’s surprisingly simple to make.
- Perfect for Any Occasion: Whether it’s a casual brunch, a sweet snack, or a thoughtful gift, this lemon bread fits the bill.
Ingredients You’ll Need
Let’s gather our lemony, buttery ingredients:
- All-Purpose Flour: The foundation of our loaf.
- Baking Powder & Baking Soda: For a light and airy texture.
- Kosher Salt: Enhances the flavors.
- Granulated Sugar: Sweetens the loaf.
- Lemon Zest: For a burst of fresh lemon flavor.
- Melted Unsalted Butter (or Vegetable Oil): Adds moisture and richness.
- Buttermilk: For a tender crumb and tangy flavor.
- Eggs: Binds the ingredients and adds moisture.
- Lemon Extract: For an extra boost of lemon flavor.
- Powdered Sugar: For the sweet, smooth glaze.
- Fresh Lemon Juice: For a tangy, zesty glaze.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to add your own special touch? Here are some fun ideas:
- Poppy Seed Power: Add 1-2 tablespoons of poppy seeds to the batter for a subtle crunch and visual appeal.
- Blueberry Bliss: Fold fresh or frozen blueberries into the batter for a fruity twist.
- Citrus Medley: Use a combination of lemon and orange zest for a multi-citrus flavor.
- Cream Cheese Swirl: Swirl a cream cheese mixture through the batter for added richness.
How to Make Glazed Lemon Bread
Step 1: Prep the Oven and Pan
Preheat the oven to 350°F. Grease and line a 9-inch loaf pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Combine Sugar and Lemon Zest
Place the lemon zest in a bowl with the sugar. Rub the zest into the sugar until fragrant.
Step 4: Add Wet Ingredients
Whisk in the melted butter, eggs, buttermilk, and lemon extract.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet ingredients and stir until smooth.
Step 6: Bake the Bread
Pour the batter into the prepared pan. Bake for 53-55 minutes, or until a tester comes out clean.
Step 7: Cool and Glaze
Cool in the pan for 30 minutes, then invert onto a cooling rack. Mix the glaze ingredients and drizzle or spread over the cooled loaf.
Pro Tips for Making the Recipe
- Rub the Lemon Zest into the Sugar: This releases the oils and intensifies the lemon flavor.
- Use Room Temperature Ingredients: Especially the eggs and buttermilk, for a smooth batter.
- Don’t Overmix: Mix until just combined to keep the loaf tender.
- Test for Doneness: A tester inserted in the center should come out clean.
How to Serve Glazed Lemon Bread
This bread is perfect for any occasion!
- Brunch Star: Serve slices alongside coffee or tea.
- Afternoon Delight: Enjoy a slice with a cup of tea or lemonade.
- Dessert Darling: Serve it as a light and refreshing dessert.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freezing
Freeze the un-iced loaf. Slice it into pieces, wrap in plastic wrap, and place in a freezer-safe bag. Thaw at room temperature.
Make Ahead
You can bake the loaf ahead of time and store it at room temperature, un-iced. Ice the loaf just before serving.
FAQs
1. Can I use a different type of citrus?
Yes, orange or lime zest and juice can be used instead of lemon.
2. Can I use regular milk instead of buttermilk?
Buttermilk adds a tangy flavor and tender crumb. If using regular milk, add 1 tablespoon of lemon juice to it and let it sit for 5 minutes.
3. How do I know when the bread is done?
A tester inserted in the center should come out clean, and the top should spring back when lightly touched.
4. Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Go ahead, bake this Glazed Lemon Bread and prepare to be amazed! It’s a bright, flavorful, and utterly delicious treat that’s perfect for any occasion. Enjoy every lemony bite!
Print
Glazed Lemon Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Glazed Lemon Bread is a moist, tender, and intensely lemony treat that’s perfect for breakfast, brunch, or a sweet afternoon snack. The bread is infused with fresh lemon zest and extract, giving it a bright and refreshing flavor. A simple lemon glaze adds a sweet and tangy finish, making this loaf a delightful and easy-to-make dessert that’s sure to please.
Ingredients
For the Lemon Bread:
- 1 3/4 cups (245 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons granulated sugar
- Zest of two medium lemons (about 1 1/2 tablespoons)
- 1/2 cup melted unsalted butter (or vegetable oil)
- 3/4 cup buttermilk
- 3 eggs
- 2 teaspoons lemon extract
For the Glaze:
- 1 cup powdered sugar (120 g)
- 2 tablespoons fresh squeezed lemon juice
Instructions
Lemon Bread:
- Prepare Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the loaf. Grease the exposed parts of the pan with butter or oil.
- Combine Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- Place the lemon zest in a large bowl with the granulated sugar. Use your fingers to rub the zest into the sugar until it is fragrant.
- Whisk in the melted butter, then whisk in the eggs one at a time.
- Whisk in the buttermilk and lemon extract.
- Combine Wet and Dry:
- Switch to a spatula. Add the dry ingredients to the wet ingredients and stir until smooth.
- Spread the batter evenly into the prepared pan.
- Bake:
- Bake for 53 to 55 minutes, or until the top springs back when touched and a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 30 minutes.
- Run a knife around the edge and invert the loaf onto a cooling rack.
- Allow the loaf to cool completely to room temperature (about 30 minutes to 1 hour).
Lemon Glaze:
- Make Glaze:
- In a small bowl, mix the powdered sugar and lemon juice until smooth.
- If the glaze is too runny, add a bit more powdered sugar. If it’s too thick, add a few more drops of lemon juice.
- Glaze Bread:
- Use a fork to drizzle the glaze over the top of the bread (for a light glaze) or a spatula to spread it (for a thicker glaze).
Notes
- Rubbing the lemon zest into the sugar releases the essential oils, enhancing the lemon flavor.
- Use buttermilk for a moist and tender loaf.
- Ensure the loaf is completely cool before glazing to prevent the glaze from melting.
- Make ahead/storage: You can make the bread in advance and cover in aluminum foil un-iced, then ice before serving. The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Nutrition
- Serving Size: 1 slice
- Calories: 280kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
