Yield: 10 Slices
Glazed Lemon Bread
Glazed Lemon Bread tastes like your favorite coffee shop treat! This soft, moist loaf cake is full of bright, fresh lemon flavor, baked to sunny perfection, and topped with a thin lemon glaze.
Ingredients
For the Lemon Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 3 eggs + 1 egg yolk
- ¼ cup whole milk
- ¼ cup sour cream
- ¼ cup vegetable oil
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- ⅔ cup powdered sugar
- 1 tablespoon fresh lemon juice
Want to save this recipe?
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper for easy removal, and spray with baking spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a separate large mixing bowl, whisk together the sugar, eggs, milk, sour cream, vegetable oil, lemon zest, and lemon juice until fully combined. Add in the flour mixture, and stir just until the flour is incorporated.
- Pour the batter into the prepared loaf pan, and smooth out the top. Place the pan into the oven on the middle rack to bake for 50 - 55 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove the bread from the oven, and place it onto a cooling rack to cool.
Lemon glaze:
- Whisk the powdered sugar and lemon juice together in a small bowl until a smooth glaze has formed. At this point, you can lift the lemon bread out of the loaf pan before glazing it, or you can leave it in the loaf pan. Pour the glaze onto the lemon bread, and let it stand for several minutes to allow the glaze to set up before slicing and serving.
Notes
Substitutions:
- Plain yogurt may be substituted for the sour cream.
- In the glaze only, milk or water may be substituted for part of the lemon juice, to give a lighter lemon flavor.
- Once the flour has been added to the batter, do not over mix or the gluten will over develop, creating a rubbery and/or crumbly loaf.
- If the glaze seems to thin, whisk in another tablespoon or 2 of powdered sugar to thicken it.
- If the glaze seems too thick, whisk in more lemon juice, water, or milk to thin it out.
Nutrition
Serving: 1, Calories: 266kcal, Carbohydrates: 43g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 78mg, Sodium: 189mg, Fiber: 1g, Sugar: 28g