Our lemon quick bread with sweet glaze is made with fresh lemon juice and zest. This easy to make buttery quick lemon bread recipe only requires a few simple ingredients and not much time to make.
Skip the long line at Starbucks and make this easy lemon bread with glaze at home using fresh lemons. Then slice up this amazing glazed lemon loaf to enjoy with your morning coffee or as a snack any time of the day.
Quick breads are one of my favorite types of recipes to make. One of the things I love about these types of breads is there is no rise time. Now don't get me wrong I'm finding a love at making yeast breads as well.
It's just quick breads are easy to make. There is so many differnt types of quick bread that go with each season. This easy glazed lemon bread screams spring and summer. While our pumpkin bread with glaze scream fall and winter.
By using pantry staples this lemon quick bread comes together in no time. Here is what is needed to make this delicious buttery lemon bread recipe.
When measuring flour it's best to scoop the flour out with a spoon into the measuring cup. Instead of scooping the measuring cup into the flour. This will give you a precise amount of flour. I'm also big on sifting my flour after I have filled the measuring cup.
Baking powder and Baking Soda are what help the lemon bread to rise in the oven. Salt is to help balance out the sugar. Since this recipe already has salt, unsalted butter is used and blended with sugar until light and fluffy.
Eggs are what bind everything together. While sour cream brings moisture to the glazed lemon bread. Fresh lemon juice and zest bring in fresh citrus flavor. And vanilla extract enhances all the flavors of this quick bread recipe.
How To Make The Quick Bread
Start to make this lemon quick bread by creaming together the sugar and room temperature butter until light and fluffy. I almost always work with room temperature butter when baking, I find it blends better with the sugar.
Add one egg at a time into the fluffy sugar butter until all are combined. Adding one at a time will help to ensure the eggs are incorporated into the batter completely. Next cream in the fresh lemon juice, zest, vanilla extract, and sour cream until all combined.
Sift the flour in a separate bowl then add in the baking powder, baking soda, and salt. Then slowly start to add the flour mixture to the wet ingredients.
I recently started lining my loaf pans with parchment paper to help cut back on the cooking spray usage. But what I'm finding is that using parchment paper makes it easy to remove the freshly baked bread from the loaf pan for cutting.
Into the parchment-lined loaf pan add the lemon bread batter. Bake 50-60 minutes or until done.
The lemon glaze that goes on top of the lemon bread is simple to make with just a few ingredients. Whisk together powdered sugar, milk, and fresh lemon juice until there are no lumps.
Once the lemon bread has cooled pour the sweet lemon glaze over the top of the bread. This is where the parchment paper is also useful.
I pulled the bread out of the loaf pan and then pour the glaze over the top. The parchment paper collected any of the glaze that dripped off the sides of the lemon bread.
Let sit until the glaze on the lemon bread sets up. Slice and enjoy. This easy lemon quick bread complements a cup of coffee well but is also great alone.
Lemon extract can be used to replace lemon juice, only a couple of drops would most likely be plenty. I do recommend using fresh lemon in this recipe for the fresh taste.
Adding the zest to the batter of this lemon bread will bring in a stronger lemon flavor. You could even add lemon zest into the sweet lemon glaze.
This bread will last 2-3 days wrapped with plastic wrap at room temperature. If you want the bread to last longer, wrap it in plastic wrap and store it in the refrigerator.
Yes, it should last up to 2 months if it's well wrapped in multiple layers of plastic wrap and in a freezer bag. Once the glaze has set up and the bread is completely cooled wrap in plastic wrap and put in a freezer bag.
The crack happens when top of the bread sets from the heat of the oven before the bread has time to completly rise. This is normal and the beauty of adding glaze to breads.
Enjoy a slice of lemon bread with glaze to sweeten up the start of your day. Or as and afternoon snack.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other Great Recipes You May Enjoy:
Lemon Bread With Glaze
Fresh lemons are the star of this easy quick lemon bread that is coated with a sweet lemon glaze.
- 1½ Cups Flour sifted
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Butter-no salt room temperature
- 1 Cup Sugar
- 3 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Lemon juice~ fresh
- 1 teaspoon lemon zest
- ⅓ Cup Sour Cream
Sweet Lemon Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Milk
- 1 Tablespoon Lemon Juice ~ fresh
Preheat the oven to 350 Degrees
Into a large bowl or stand mixer bowl add in the room temperature butter and sugar. Beat until light and fluffy.
Slowly add one egg into the butter mixture at a time. Beat until eggs are combined.
Add in the vanilla extract, fresh lemon juice, lemon zest, and sour cream. Mix until all combined.
Sift the flour into a bowl then add in the baking powder, baking soda, and salt. Slowly add the flour mixture into the wet ingredients until combined.
Fit a loaf pan with parchment paper then pour the lemon bread batter into a loaf pan. Bake in a 350 degrees oven for 50-50 minutes or until a toothpick comes out clean.
Into a smaller bowl add in the powdered sugar, milk, and fresh lemon juice. Mix until there are no lumps.
Once the bread has cooled completely pour the lemon glaze over the top of the bread. Allow the glaze to set up before cutting and enjoying.
The nutritional value may vary depending on the ingredients used.
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