Lemon Bread

This lemon bread is an easy citrus quick bread topped with a crunchy lemon glaze for a knock your socks off tangy tea bread that everyone will love.

Course Dessert

Cuisine American

Keyword lemon bread

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 218kcal

Author Ang Paris

Equipment

Ingredients

⅓ cup butter softened
1 cup sugar
3 tablespoon lemon juice
Zest of 1 lemon
2 eggs
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk

Lemon glaze:

¼ cup lemon juice
½ cup sugar

Instructions

Preheat oven to 350-degrees F. Grease a 9 by 5 loaf pan and line the bottom with parchment.
In a large bowl, beat lemon juice, butter and sugar together until light and fluffy.
⅓ cup butter, 1 cup sugar, 3 tablespoon lemon juice, Zest of 1 lemon
Add eggs and beat until mixture is blended.
2 eggs
In a separate bowl, mix together the dry ingredients.
1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon salt
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
½ cup milk
Add the remaining flour and beat just until blended. Add the remaining milk and beat until combined.
Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove bread from oven and allow to cool for about 15 minutes.
Meanwhile, combine lemon juice and sugar.
¼ cup lemon juice, ½ cup sugar
After the bread has cooled for 15 minutes but is still warm, pour the glaze over the whole bread.
Let the bread soak up the glaze for 20-25 minutes before turning the bread out and cooling on a wire rack.

Notes

Bread can be frozen glazed well wrapped for up to 3 months. Before serving, remove bread from freezer and allow to come to room temperature before serving.

Nutrition