Home » Course » BreadLemon Bread with Lemon Glaze Pin RecipeRate RecipeAugust 20, 2022 This post may contain affiliate links. Please see our full Disclosure Policy for details. This moist and fluffy lemon bread is bursting with citrus flavor and tastes amazing for breakfast, as a midmorning snack or with an afternoon coffee. Jump to Recipe This moist and fluffy lemon bread is super yummy and full of zingy citrus flavor. The lemon glaze on top adds another layer of fresh lemon flavor and makes this the perfect quick bread for every lemon lover. With only 10 minutes of prep time, our lemon loaf comes together super fast and its amazing flavor will make it hard not to have another slice. A lemon loaf is very versatile. You can serve it for breakfast, brunch, as a snack, with coffee and even as dessert. This lemon bread also freezes really well. You can therefore easily double this recipe and end up with an extra loaf to keep in the freezer for another time. Table of Contents POSSIBLE VARIATIONSLEMON BREAD WITH LEMON GLAZE INGREDIENTSSERVING SUGGESTIONSSUBSTITUTIONSINSTRUCTIONSSTORAGE TIPSRELATED RECIPESFREQUENTLY ASKED QUESTIONSLemon Bread with Lemon Glaze POSSIBLE VARIATIONS RASPBERRY LEMON LOAF – This amazing quick bread combines the zingy flavor of lemons with the tartness of fresh raspberries. ORANGE BREAD –Try making this an orange loaf. Switch all lemon juice and lemon zest for orange juice and orange zest. LEMON BREAD WITH LEMON GLAZE INGREDIENTS You may have all of this lemon loaf with sour cream ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts. Jump to Recipe All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 Tbsp for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 Tbsp of cake flour.Baking powderSaltVegetable oil: You can substitute canola oil. Granulated sugarSour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.Lemon juice: For best flavor use fresh lemon juice. Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread. EggsVanilla extractPowdered sugar SERVING SUGGESTIONS Enjoy this great recipe as a great addition to a full meal with these other recipes: Baked salmon with Lemon and Dill – This amazing salmon is flavored with a herb and butter mixture and falls apart in your mouth. Parmesan roasted broccoli – This tasty and healthy broccoli side will be a new favorite with your family. Crispy air fryer baked potatoes – With a crispy skin and a fluffy interior, these baked potatoes are the perfect, easy side dish. SUBSTITUTIONS All-purpose flour – Cake flour can be substituted for all-purpose flour. Just add an additional 2 Tbsp for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 Tbsp of cake flour. Sour cream – Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream. Lemon – Try making this an orange loaf. Switch all lemon juice and lemon zest for orange juice and orange zest. INSTRUCTIONS If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information. Jump to Recipe TOOLS AND SUPPLIES NEEDED: 9×4 inch loaf panOptional: parchment paperlemon zester (or box grater)mixing bowlswhisk or hand mixerspatulacooling rack PREHEAT OVEN: Preheat your oven to 350ºF. PREPARE PAN: Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper. KITCHEN TIPDouble the recipe and use two loaf pans, then freeze one loaf for later. COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside. KITCHEN TIPMake sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. COMBINE WET INGREDIENTS: In a medium bowl, combine the vegetable oil, sugar, sour cream, freshly squeezed lemon juice, lemon zest, eggs and vanilla extract. WHISK: Whisk wet ingredients until fully combined. COMBINE WET AND DRY INGREDIENTS: Using a rubber spatula, stir the wet ingredients into the dry ingredients and mix just until combined. Do not overmix. A little bit of the dry mix should still be visible when it is mixed. KITCHEN TIPBe careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly. POUR INTO PAN: Pour lemon batter into the prepared pan. BAKE: Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it. KITCHEN TIPWhen inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness. KITCHEN TIPWhen you check the bread at the 45 minute mark, and it is beginning to get overly brown on top, loosely tent with foil until it is completely cooked. REMOVE FROM THE OVEN: Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a wire rack. MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. KITCHEN TIPFor a less lemony taste, use water in the glaze instead of lemon juice. GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze. KITCHEN TIPIf you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding it. SERVE STORAGE TIPS Counter: Lemon bread can be stored in an airtight container or zip top bag for 2-3 days. Freeze: Lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months. Defrosting: Let the lemon quick bread sit at room temperature for a couple of hours or overnight. RELATED RECIPES While we love lemon quick bread we also love some of these other recipes and think you will as well. RASPBERRY LEMON BREAD – A moist and delicious quick bread that combines fresh lemon flavor with the tartness of fresh raspberries. CREAM CHEESE FILLED BLUEBERRY LEMON BREAD – This is our all time favorite lemon bread variation! AIR FRYER LEMON CHICKEN – Perfectly seasoned chicken thighs that are cooked to perfection in the air fryer. AIR FRYER LEMON SALMON – Seasoned with lemon and garlic, this air fryer salmon cooks up in no time and tastes fantastic. LEMON CREAM CHEESE COOKIE BARS – These irresistible treats are the perfect blend of a chewy lemon cookie with a sweet cream cheese topping. Blueberry Lemon Bread with Lemon Glaze The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite. See Recipe FREQUENTLY ASKED QUESTIONS Does lemon quick bread freeze well?Yes, stored in a ziploc bag or airtight container you can freeze lemon bread for up to 3 months. How do I keep my lemon loaf from sinking in the middle?To avoid the disappointment of a sunken quick bread, make sure you measure out all the ingredients correctly, especially the baking powder. Be careful not to overmix the batter, because this can lead to a dense and unevenly baked loaf. Also make sure you do not underbake your bread. Insert a toothpick into the center of the bread and only if it comes out clean (or with a few moist crumbs stuck to it) you can remove the loaf from the oven. How do I zest a lemon without a lemon zester?It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife. quick bread 5 from 3 votes Lemon Bread with Lemon Glaze Course Bread, Dessert Cuisine American Prep Time 10 minutes Cook Time 55 minutes Print Pin Rate 8 slices (1 loaf) This moist and fluffy lemon bread is bursting with citrus flavor and tastes amazing for breakfast, as a midmorning snack or with an afternoon coffee. Cook ModePrevent your screen from going dark Equipment9×4 inch loaf pan optional: parchment papermixing bowlslemon zester or box graterwhisk or hand mixerspatulacooling rack Ingredients 1x2x3xLemon bread ingredients:▢ 1 ¾ cups all-purpose flour▢ 2 tsp baking powder▢ ½ tsp salt▢ ½ cup vegetable oil▢ 1 cup granulated sugar▢ 1 cup sour cream▢ 3 tbsp lemon juice freshly squeezed▢ 2 tbsp lemon zest from about 2 medium to large lemons▢ 2 eggs▢ 1 tsp vanilla extractGlaze ingredients:▢ 1 cup powdered sugar▢ 2 tbsp lemon juice freshly squeezed InstructionsPreheat your oven to 350ºF. Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper. In a large bowl, combine all-purpose flour, baking powder and salt. In a medium bowl, combine the vegetable oil, sugar, sour cream, freshly squeezed lemon juice, lemon zest, eggs and vanilla extract. Whisk wet ingredients until fully mixed. With a spatula, fold the wet ingredients into the dry ingredients. Do not overmix. A little bit of the dry mix should still be visible when it is mixed. Pour batter into the prepared pan. Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few crumbs on it. Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a cooling rack.Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. Once bread is completely cool, drizzle the top with your glaze. Serve. NotesDouble the recipe and use two loaf pans, then freeze one loaf for later. Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly. When inserting a toothpick to determine if the bread is cooked completely, it will have gooey batter on it if it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness. When you check the bread at the 45 minute mark, and it is beginning to get overly brown on top, loosely tent with foil until it is completely cooked. For a less lemony taste, use water in the glaze instead of lemon juice. If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding. NutritionCalories: 451kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 291mg | Potassium: 99mg | Fiber: 1g | Sugar: 41g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 2mg Did you create this? 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