Glazed Lemon Bread
Brighten your day with the zesty perfection of Glazed Lemon Bread, a moist and tender loaf infused with the vibrant flavors of fresh lemon zest and juice. This easy-to-make recipe combines buttery richness with the tang of Greek yogurt to create a perfectly balanced crumb that melts in your mouth. Topped with a glossy lemon glaze that drips irresistibly down the sides, this bread is a citrus lover’s dream. Ideal for breakfast, brunch, or an afternoon treat, it’s simple yet elegant, and ready to impress in just over an hour. Whether enjoyed as is or with a sprinkle of extra lemon zest for a pop of color, this lemon bread promises to be a hit with every bite. Keywords: glazed lemon loaf, lemon dessert, citrus bread, lemon glaze recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 units large eggs
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 0.75 cups powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 0.5 teaspoons lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until it is fragrant and slightly moist.
Whisk in the melted butter, lemon juice, eggs, Greek yogurt, and vanilla extract until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the lemon bread is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Optionally, sprinkle with additional lemon zest for garnish.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 37.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
