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, lemon quickbread with glaze

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings servings

Calories 218kcal

Author Ang Paris

Equipment

Ingredients

⅓ cup butter softened
1 cup sugar
3 Tbsp lemon juice
Zest of 1 lemon
2 eggs
1 ½ cups flour
1 tsp baking powder
1 tsp 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.
Add eggs and beat until mixture is blended.
In a separate bowl, combine the flour, baking powder, and salt.
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
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.
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