Glazed Lemon Bread Recipe

A simple recipe for lemon bread with a sweet lemon glaze on top. You can eat this Glazed Lemon Bread for breakfast, brunch, or dessert.

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SERVINGS: 1 LOAF FOR THE LEMON BREAD: – 1 and 3/4 cups (220 grams) all-purpose flour , spooned & leveled – 2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup (120ml) oil (canola or vegetable) – 1 cup (200 grams) granulated sugar – 1 cup (230 grams) sour cream – 1/4 cup (60ml) fresh lemon juice – 1 tablespoon lemon zest (zest of 1 lemon) – 2 large egg – 2 teaspoons vanilla extract FOR THE LEMON GLAZE: – 1 cup (120 grams) powdered sugar – 2 tbsp (30 ml) fresh lemon juice

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INSTRUCTIONS

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Preheat oven to 350°F. Non-stick cooking spray a 9x5-inch loaf pan and set aside. Mix flour, baking powder, and salt in a large bowl. Set aside.

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Mix the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla in a separate bowl until combined. Mix wet and dry ingredients until just combined.

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Put batter in loaf pan evenly. Bake at 350°F for 45–55 minutes or until a wooden toothpick inserted into the center comes out clean. For the last 15-20 minutes of baking, foil the bread to prevent overbrowning.

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Leave the loaf pan to cool for 20 minutes after baking. Cool on a wire rack after carefully removing from the loaf pan.

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After the bread cools, mix powdered sugar and lemon juice. Increase lemon juice if the glaze is too thick. If glaze is too thin, add powdered sugar.

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Spread the glaze on the bread to cover it completely. Slice and enjoy after the glaze hardens for 15-20 minutes!

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Glazed Lemon Bread Recipe

A simple recipe for lemon bread with a sweet lemon glaze on top. You can eat this Glazed Lemon Bread for breakfast, brunch, or dessert.

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Non-stick cooking spray a 9x5-inch loaf pan and set aside. Mix flour, baking powder, and salt in a large bowl. Set aside.

Mix the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla in a separate bowl until combined. Mix wet and dry ingredients until just combined.

Put batter in loaf pan evenly. Bake at 350°F for 45–55 minutes or until a wooden toothpick inserted into the center comes out clean. For the last 15-20 minutes of baking, foil the bread to prevent overbrowning.

Leave the loaf pan to cool for 20 minutes after baking. Cool on a wire rack after carefully removing from the loaf pan.

After the bread cools, mix powdered sugar and lemon juice. Increase lemon juice if the glaze is too thick. If glaze is too thin, add powdered sugar.

Spread the glaze on the bread to cover it completely. Slice and enjoy after the glaze hardens for 15-20 minutes!

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