Glazed Lemon Bread Loaf

This glazed lemon bread is one of those cheerful bakes that brightens my kitchen every time I make it. The tangy lemon, tender crumb, and sweet glaze come together for a treat that puts any coffee shop loaf to shame. Perfect for spring gatherings or a quiet morning with coffee, it is always a crowd-pleaser and disappears fast in my house.

I first baked this on a rainy afternoon when my kids needed cheering up and now they beg for it whenever we need a pick-me-up. I love how it fills my kitchen with sunny lemon aroma.

Ingredients

• All purpose flour: This gives structure and softness Look for unbleached for a tender crumb
• Baking powder and baking soda: These help the loaf rise and become light and airy Use fresh leaveners for best results
• Salt: Brings out the lemon flavor fine sea salt blends best
• Granulated sugar: For sweetness and moisture you can use raw sugar for a slightly deeper flavor
• Eggs and one extra yolk: They add richness and a springy texture Use room temperature eggs to blend smoothly
• Milk and sour cream: Makes the bread plush and moist plain yogurt works if you do not have sour cream
• Neutral oil: Locks in moisture without overpowering the lemon flavor stick with vegetable or canola oil
• Fresh lemon juice and zest: Two tablespoons each for maximum flavor Choose plump lemons with bright skin for best zest
• Powdered sugar: Dissolves quickly for a smooth glaze sift it first if it seems lumpy
• More lemon juice: For the glaze freshly squeezed really makes a difference

Step-by-Step Instructions

Prep the Loaf Pan and Oven:

Grease and line a loaf pan with parchment paper making sure the paper overhangs the sides so you can lift the bread out later Set your oven to 350 degrees F so it is fully preheated

Mix the Dry Ingredients:

In a medium bowl whisk flour baking powder baking soda and salt until combined This ensures even distribution and avoids clumps in your loaf

Mix the Wet Ingredients:

In a large bowl whisk the sugar eggs milk sour cream oil lemon zest and lemon juice Keep whisking until the mixture is smooth and pale yellow

Combine and Stir:

Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon just until you no longer see streaks of flour Do not overmix or your bread can get tough and dense

Bake:

Pour the batter into your prepared loaf pan and smooth the top so it bakes evenly Set on the middle oven rack and bake for around fifty five minutes Test with a toothpick in the center and look for moist crumbs not raw batter

Cool the Bread:

Remove the bread from the oven and let it rest in the pan for ten minutes Fully cool on a rack before adding the glaze

Make and Apply the Lemon Glaze:

Mix the powdered sugar and lemon juice in a small bowl until you have a thick but pourable glaze Pour over the cooled loaf and let it set for about fifteen minutes so the glaze becomes shiny and slightly crisp

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My favorite part about this recipe is the shock of lemon zest in every bite I always zest a little extra for the glaze and no one ever complains Once my youngest tried to sneak the crusty glazed end off the loaf before it was even cooled and now that is a family tradition

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Storage Tips

Glazed lemon bread keeps well at room temperature in a sealed container for up to two days For longer storage the fridge will keep it fresh for up to five days Make sure the glaze is set before you store or wrap

Ingredient Substitutions

If you run out of sour cream plain yogurt makes a perfect swap You can trade the lemon for orange for a new twist and try a mix of whole wheat flour and all purpose for a heartier loaf Gluten free blends also work if you keep an eye on moisture

Serving Suggestions

This loaf shines with an afternoon cup of tea or coffee For brunch slice it thick and add a handful of fresh berries If you want something extra indulgent toast a slice lightly and add a smear of berry jam

Cultural and Historical Context

Lemon breads have European roots especially popular in British tea culture, with glazed versions making their way into American coffee shops My grandmother always swore fresh citrus was the key and her handwritten recipe was the jumping off point for this loaf

Frequently Asked Questions

→ How can I make the lemon flavor stronger?

Add more lemon zest for intensified citrus notes, or a touch of pure lemon extract. Taste as you mix to reach your perfect tartness.

→ What’s the best substitute for sour cream?

Plain yogurt works well in place of sour cream, keeping the loaf moist and tender without affecting the flavor.

→ How do I avoid a tough or dense texture?

Mix wet and dry ingredients just until combined. Overmixing can cause the loaf to become dense or rubbery.

→ How should the glaze consistency be adjusted?

Too thin? Whisk in more powdered sugar. Too thick? Add drops of lemon juice, milk, or water until pourable but not runny.

→ Can I freeze lemon bread?

Absolutely! Wrap cooled bread tightly in plastic and foil, then freeze for up to three months. Thaw before serving for best results.