Grab yourself a fresh lemon and make some Glazed Lemon Bread. Cut a thick slice and savor every bite of tart lemon, plus the sweetness of the sugary glaze. Or how about this…heat up that slice and slather some butter over the top and watch it melt. So delicious and loaded with flavor.
Not your usual bread, the lemony tartness and sugary glaze make this more of a dessert. It rises like bread, it’s shaped like a loaf, but the white drizzled glaze and lemon zest on top give it away.
Delicious with breakfast, beautiful on a brunch table, or take five and have a thick slice as a snack.
If you’re all about lemons, I’ve got a few other recipes you might like. This Sugar Cookie Lemonade Crumble is scrumptious, and my No Bake Lemon Blueberry Dessert is my most popular recipe to date. My newest lemony recipe is this Pomegranate Lemon Cream Pie, and who doesn’t love a Lemon Oreo Cheesecake?
But for now, back to this beautiful Glazed Lemon Bread.
Let’s bake some lemon bread.
Start by greasing a 9 x 5″ loaf pan and setting it aside. Preheat your oven to 350°.
In a large bowl, cream together the butter and sugar. When that’s nice and fluffy, add the eggs and lemon zest.
In a small bowl, sift together the dry ingredients: flour, baking powder, and salt.
Then, in another small bowl, (I use a clear measuring cup, because I have to measure out the yogurt anyway), mix the Greek yogurt with the milk.
Alternately add the dry ingredients and the yogurt mixture to the large bowl until all is thoroughly blended.
Pour into the prepared bread pan and bake for 50 – 55 minutes. Let cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
Lemon Glaze
Once the bread has completely cooled, let’s pour a delicious lemony glaze over the top. It’s not just pretty, it’s sweet and tart all at the same time.
In a small bowl, mix together powdered sugar with some lemon juice. If you don’t have a fresh lemon, bottled lemon juice is fine.
Spoon some of the glaze over the bread, but not all at once, so that the glaze can set up. Then spoon more over the top in places you haven’t hit yet. Let that set up. You get the picture. Just don’t pour it all on at once or most of it will spill over the sides, and that’s not what you want.
Lastly, for an extra splash of color and tartness, sprinkle some fresh lemon zest over the top. 
Serve this Glazed Lemon Bread hot or cold?
Yes. Or maybe I should say both? Either way, delicious! I love a warm piece of bread with melting butter slathered all over it. The melted butter adds additional moisture, and that buttery flavor is scrumptious.
Having said that, a simple slice of Glazed Lemon Bread is perfect in it’s own simplicity. The lemony flavors come through in this moist bread topped with the sweet glaze. Delicious!
Glazed Lemon Bread
Materials
Bread:
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 Tbsp. lemon zest
- 2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup Greek yogurt, lemon or vanilla
- 1/4 cup milk
Glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp. lemon juice, fresh or refrigerated
- 1-2 tsp. lemon zest, (optional topping)
Instructions
- Preheat oven to 350°. Grease 9 x 5" loaf pan.
Bread:
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and lemon zest.
- In small bowl, whisk together flour, baking powder, and salt.
- In another small bowl, (I use a clear measuring cup), mix together Greek yogurt and milk.
- Alternately add flour mixture and milk mixture into large bowl.
- Scrape sides, beat until mixture is smooth and thoroughly mixed. Pour into prepared loaf pan. Bake for 50 - 55 minutes. Let cool in pan for 10 minutes, then remove to wire rack.
Glaze:
- In small bowl, thoroughly whisk together powdered sugar and lemon juice. Pour in stages over bread, thus allowing time for glaze to set up and not spill over sides.
- Sprinkle top with optional lemon zest for a pretty splash or color and added tartness. Enjoy!
Nutrition
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This recipe was inspired by an old (1976) Better Homes and Gardens New Cook Book. In short, it’s a great recipe, but I changed a few things to make it a little more tart, plus I added the Greek yogurt. Did they even have Greek yogurt in 1976?
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