Glazed Lemon Bread

Glazed Lemon Bread




Lemon Bread



  • 6 tbsp (85 g)        butter
  • 1 cup (198 g)       sugar
  • 2                          large eggs
  • 1/4 cup (57 g)      fresh lemon juice
  • 3/4 cup (170 g)    buttermilk or yogurt
  • 1/2 tsp                 lemon oil OR 1 tsp grated lemon rind
  • 2 cups (241 g)     Unbleached All-Purpose Flour
  • 1 tsp                    baking powder
  • 1/2 tsp                 salt

–  juice of 1 lemon (about 1/4 cup)
– 1/2 cup (99 g) sugar

Homemade Buttermilk
1. Place 1 tbsp lemon juice in a liquid measuring cup.
2. Add milk bringing the liquid up to 1 cup.
3. Let the liquid stand for five minute.


1.  In a medium-sized mixing bowl, cream together the butter and sugar till thoroughly combined. Beat in the eggs one at a time, beating well after each addition.

2.  Mix the buttermilk or yogurt with the lemon juice and lemon oil, and set aside.

3.  In another bowl mix the flour, baking powder, and salt, and set aside.

4.  Add the dry ingredients to the butter mixture alternately with the buttermilk mixture.

5.  Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F (176°C) oven for about 50 minutes, or until a cake tester inserted into the center comes out clean.

6.  Remove the bread from the oven, and poke it all over with a cake tester, ice pick, or other long, thin tool.


  • Five minutes before baking finished, whisk together the glaze ingredients, stirring until the sugar is dissolved
  • While the bread is hot, drizzle it gradually with the glaze, stopping periodically to allow it to soak in.
  • Set the bread aside and let it cool in the pan for 10 to 15 minutes
  • Remove it from the pan and allow it to cool completely before slicing.

Yield: 1 loaf


Lemon Bread


  •     6 tbsp           shortening/butter (85 g)
  •     1 cup            white sugar (200 g)
  •     2 eggs
  •     1/2 cup         milk
  •     1 1/2 cups    all-purpose flour (188 g)
  •     1/2 tsp          salt
  •     1 tsp             baking powder
  •     1 tsp             lemon zest
  •     1/2 cup         chopped walnuts (optional)


  •     1/2    cup white sugar (100 g)
  •     1       lemon, juiced about 1/4 cup
  •     Add all ingredients to list

Prep           15 m
Baking       40 m
Ready In    1 h 20 m

  • Mix together 100 g sugar and lemon juice to make the glaze, stirring until the sugar is dissolved.  Set aside.
  • Whisk together flour, salt, and baking powder – flour mixture.
  • In a large bowl, mix butter, 200g sugar and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes..
  • At baking finished remove the pan from the oven and pour the glaze over the hot bread
  • Put the pan back to the oven, allowing it standing there for 10 min without turning on the oven
  • At finish remove the pan from oven and let the bread cool in the pan for 10 to 15 minutes
  • Remove the bread from the pan and allow it to cool completely before slicing.