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+ servings
Sliced lemon bread with lemon glaze.
5 from 3 votes

Lemon Bread with Lemon Glaze


Course Bread, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
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.

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.
  • In a large bowl, combine all-purpose flour, baking powder and salt.
    Whisk mixing dry 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.
    Wet ingredients in a bowl.
  • Whisk wet ingredients until fully mixed.
    Whisked wet ingredients in 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.
    Wet ingredients added to dry ingredients in a bowl.
  • Pour batter into the prepared pan.
    Lemon bread batter in a bread pan.
  • Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few crumbs on it.
    Cooked lemon bread.
  • 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.
    Whisk combining glaze.
  • Once bread is completely cool, drizzle the top with your glaze.
    Glaze spooned over bread.
  • Serve.
    Sliced lemon bread with lemon glaze.

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

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