Packed with lemon flavor, this easy-to-make quick bread is sweet, crumbly, and incredibly flavorful! The Lemon Glaze takes it over the top!
Lemon Bread with Lemon Glaze
My face just puckered up! Yours, too? Blame it on the lemony lemons!
Hi, friends! Happiest of Fri-YAYS! These past 3 days, we were in the middle of Snowmaggedon, but today it looks like a solid Sunny day with temps of around 34F! ⛅
I sound like the channel 5 weather report, but you’d be just as excited if you also experienced the 3 days of Snowzilla.
Also, side note, every single darn, “Mom, I’m boooooored!!!” and “Mom, I hate my sisterrrrr!!!”, was punished with both of my girls sitting on the couch and holding hands while listening to MY playlists. Day.Made.
Also, second side note, we ate two loaves of this Lemon Bread throughout the entire 3 day ordeal. My Ana, which is like the kid that thinks french fries and mac ‘n cheese are the only food groups, ate 3 slices and called Grandma to tell her about how good it was. So that says somethin’, you know?
But yeah. I’m SO on the lemon bandwagon right now. I made Lemon Biscotti two weeks ago, and Lemon Cookies last night. Target had lemons on sale and that was the perfect excuse for me to go there and stock up on some new things I will barely need. Like, say, a new scarf, some spring boots (what the heck is “spring” boots?!), and a few pastel bowls and plates because I *might* use them.
At some point, I found the produce aisle and bought three 2-pound bags of lemons.
Wait. Look at this! Don’t you just want to take a bite?! Did you pucker up again?
Ooooh but. It’s lemon glaze – over lemon bread! Uh. Hello heaven. I could probably eat this, face first, without my hands. Wild child.
Here’s the good news. There are 228 calories per slice here. That’s not bad, boo! You could have a piece with a cup of tea or coffee and call it a hearty breakfast!
OH OH! Third side note! Brilliant idea: This should be on your Easter Brunch menu! I’d make two loaves for that, just to be on the safe side.
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup milk
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350˚F. Grease an 8×4-inch loaf pan with butter and set aside. You can also line the pan with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes. Beat in the eggs, lemon juice, and lemon zest.
- In a separate bowl, whisk the flour, baking powder, and salt; stir it into the creamed mixture alternately with the milk, beating well after each addition.
- Pour the batter into the loaf pan.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in the pan for 15 minutes; then remove the bread from the pan and transfer it to a wire rack.
- Whisk the powdered sugar and fresh lemon juice in a small mixing bowl, and drizzle the glaze over the lemon bread.
- Cut and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.