Lemonade Bread
Bright, zesty, and irresistibly moist, Lemonade Bread is a delightful twist on traditional quick bread that packs a citrusy punch in every bite. Made with tangy lemonade concentrate, fresh lemon zest, and a buttery vanilla base, this simple yet flavorful recipe strikes the perfect balance between sweet and tart. The bread is baked to golden perfection and finished with a luscious lemon glaze that soaks into the warm loaf, adding an extra burst of citrus goodness. Ready in just over an hour with minimal prep, this crowd-pleasing treat is ideal for brunch, afternoon tea, or as a refreshing dessert. Whether you’re craving a slice of summer or looking for a unique way to satisfy your lemon cravings, Lemonade Bread promises to be a hit with every citrus lover.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsalted butter
- 0.5 cups Lemonade concentrate (thawed)
- 0.25 cups Whole milk
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, melt the butter and let it cool slightly. Add the eggs, lemonade concentrate, milk, lemon zest, and vanilla extract to the melted butter, whisking until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
While the bread is baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
Once the bread is done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack.
While the bread is still warm, drizzle the lemon glaze over the top, letting it soak into the loaf. Allow the bread to cool completely before slicing and serving.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 523.5 g | 190% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 329.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 584 mg | 12% | |
*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.
