Glazed Lemon Bread Loaf (Printer-Friendly)
Soft, tangy lemon loaf finished with a sweet citrus glaze. Perfect for bright flavors and cozy coffee breaks.
# What You’ll Need to Cook:
→ Lemon Bread
01 -
250 grams all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon fine sea salt
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200 grams granulated sugar
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3 large eggs
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1 large egg yolk
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120 millilitres whole milk
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60 grams sour cream
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120 millilitres neutral vegetable oil
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2 tablespoons lemon zest (from about 2 lemons)
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2 tablespoons fresh lemon juice
→ Lemon Glaze
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120 grams powdered sugar
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2 tablespoons fresh lemon juice
# Steps to Prepare:
01 -
Preheat oven to 175°C. Line a standard loaf pan with parchment paper and lightly coat with non-stick baking spray.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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In a separate large mixing bowl, whisk together the sugar, eggs, egg yolk, milk, sour cream, oil, lemon zest, and lemon juice until homogeneous.
04 -
Add the dry ingredient blend to the wet mixture, folding gently with a spatula until just incorporated. Avoid overmixing to ensure a tender crumb.
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Transfer the batter into the prepared pan, smoothing the surface. Bake on the middle oven rack for 50 to 55 minutes, or until a skewer inserted in the centre emerges clean or with a few moist crumbs.
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Remove the pan from the oven. Place it on a cooling rack and allow the bread to cool completely before glazing.
07 -
In a small bowl, whisk powdered sugar with lemon juice until a smooth, pourable glaze forms.
08 -
Remove the loaf from the pan, peel off parchment, and set it on a rack. Pour glaze evenly over the cooled loaf and allow glaze to set several minutes before slicing.
# Extra Cooking Tips:
01 -
Plain yogurt can replace sour cream for a tangy crumb.
02 -
Add more powdered sugar to thicken the glaze; add extra liquid to thin it.
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Store at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
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For freezing, wrap the cooled glazed bread securely and freeze up to 3 months.