• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Dinners logo
  • Browse Recipes
    • Appetizers
    • Bread
    • Desserts
    • Drinks
    • Main Dish
    • Side Dish
    • Salads
  • Kitchen Tips
  • Blog
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Main Dish
  • Desserts
  • Appetizers
  • Side Dish
  • Bread
  • Drinks
  • Kitchen Tips
  • Salads
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Lemon Bread with Lemon Glaze

    Mar 16, 2022 · Leave a Comment

    12 shares
    • Share
    • Tweet
    • Yummly
    • Email
    • Mix
    Jump to Recipe Print 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.

    glazed lemon bread loaf on a wooden board with whole and cut lemons around it

    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 loaf cut in half to show inside
    Lemon bread with lemon glaze.
    sliced lemon bread with lemon glaze.

    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 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
    • Baking powder
    • Salt
    • Vegetable oil: You can substitute canola oil.
    • Granulated sugar
    • Sour 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.
    • Eggs
    • Vanilla extract
    • Powdered sugar
    ingredients for lemon loaf with sour cream

    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 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon 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:

    • 9x4 inch loaf pan
    • Optional: parchment paper
    • lemon zester (or box grater)
    • mixing bowls
    • whisk or hand mixer
    • spatula
    • cooling rack

    PREHEAT OVEN: Preheat your oven to 350ºF.

    PREPARE PAN: Prepare a 9x4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.

    KITCHEN TIP

    Double the recipe and use two loaf pans, then freeze one loaf for later. 

    Bowl with dry ingredients.
    Whisk mixing dry ingredients in a bowl.

    COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.

    KITCHEN TIP

    Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. 

    Wet ingredients in a bowl.
    Whisked wet ingredients in bowl.

    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.

    Wet ingredients added to dry ingredients in a bowl.
    Ingredients in a bowl mixed with a spatula.

    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 TIP

    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. 

    Lemon bread batter in a bread pan.
    Cooked lemon bread.

    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 TIP

    When 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 TIP

    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. 

    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.

    Bowl of powdered sugar with lemon juice poured into it.

    MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.

    KITCHEN TIP

    For a less lemony taste, use water in the glaze instead of lemon juice. 

    Glaze spooned over bread.
    Lemon glaze on lemon bread.

    GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze.

    KITCHEN TIP

    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 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.

    Sliced lemon bread with lemon glaze.
    glazed lemon loaf
    lemon bread with lemon glaze.

    lemon, oven baked, quick bread, vegetarian
    Sliced lemon bread with lemon glaze.

    Lemon Bread with Lemon Glaze

    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.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Course: Bread, Dessert
    Cuisine: American
    Keyword: fresh lemon bread, lemon bread, lemon glaze, lemon loaf with sour cream
    Servings: 8 slices (1 loaf)
    Calories: 451kcal
    Prevent your screen from going dark.
    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Equipment

    9x4 inch loaf pan optional: parchment paper
    mixing bowls
    lemon zester or box grater
    whisk or hand mixer
    spatula
    cooling rack

    Ingredients
     

    Lemon bread ingredients:

    • 1 ¾ cups all-purpose flour
    • 2 teaspoon baking powder
    • ½ tsp salt
    • ½ cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup sour cream
    • 3 tablespoon lemon juice - freshly squeezed
    • 2 tbsp lemon zest - from about 2 medium to large lemons
    • 2 eggs
    • 1 teaspoon vanilla extract

    Glaze ingredients:

    • 1 cup powdered sugar
    • 2 tablespoon lemon juice - freshly squeezed

    Instructions
     

    • Preheat your oven to 350ºF.
    • Prepare a 9x4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
    • Whisk mixing dry ingredients in a bowl.
      In a large bowl, combine all-purpose flour, baking powder and salt.
    • Wet ingredients in a bowl.
      In a medium bowl, combine the vegetable oil, sugar, sour cream, freshly squeezed lemon juice, lemon zest, eggs and vanilla extract.
    • Whisked wet ingredients in bowl.
      Whisk wet ingredients until fully mixed.
    • Wet ingredients added to dry ingredients in a bowl.
      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.
    • Lemon bread batter in a bread pan.
      Pour batter into the prepared pan.
    • Cooked lemon bread.
      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.
    • Whisk combining glaze.
      Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.
    • Glaze spooned over bread.
      Once bread is completely cool, drizzle the top with your glaze.
    • Sliced lemon bread with lemon glaze.
      Serve.

    Notes

    Double 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.

    Nutrition

    Calories: 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
    Tried this recipe?Let us know how it was!
    Pin
    Share
    Tweet
    « Raspberry Lemon Bread
    Air Fryer Broccoli »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Best Dinner Recipes

    We'll make your life easier! These are the best dinner recipes the whole family will love. Plan your meal from main dish to dessert!

    New Recipes

    • Air Fryer Naan Pizza
    • Fried Fish Tacos
    • Caprese Stuffed Portobello Mushrooms
    • BBQ Chicken Nachos
    andrea and stef in front of the ocean

    About Us

    Andrea + Stef

    are mothers who love to cook! Our goal is to make life easier for other parents by sharing our tried and true recipes, meal plans and kitchen tips.

    More about us →

    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    • Recipe Index
    • Contact
    • About Us

    Footer

    ↑ back to top

    Policies

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 FamilyDinners.com

    12 shares
    12 shares