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Slices of lemon bread
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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 12 servings
Calories 218kcal
Author Ang Paris

Ingredients

  • 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

Calories: 218kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 255mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 215IU | Vitamin C: 3.4mg | Calcium: 38mg | Iron: 0.9mg