Glazed Lemon Bread Recipe

A simple recipe for lemon bread with a sweet lemon glaze on top. You can eat this Glazed Lemon Bread for breakfast, brunch, or dessert.

SERVINGS: 1 LOAF FOR THE LEMON BREAD: – 1 and 3/4 cups (220 grams) all-purpose flour , spooned & leveled – 2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup (120ml) oil (canola or vegetable) – 1 cup (200 grams) granulated sugar – 1 cup (230 grams) sour cream – 1/4 cup (60ml) fresh lemon juice – 1 tablespoon lemon zest (zest of 1 lemon) – 2 large egg – 2 teaspoons vanilla extract FOR THE LEMON GLAZE: – 1 cup (120 grams) powdered sugar – 2 tbsp (30 ml) fresh lemon juice

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Preheat oven to 350°F. Non-stick cooking spray a 9x5-inch loaf pan and set aside. Mix flour, baking powder, and salt in a large bowl. Set aside.

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Mix the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla in a separate bowl until combined. Mix wet and dry ingredients until just combined.

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Put batter in loaf pan evenly. Bake at 350°F for 45–55 minutes or until a wooden toothpick inserted into the center comes out clean. For the last 15-20 minutes of baking, foil the bread to prevent overbrowning.

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Leave the loaf pan to cool for 20 minutes after baking. Cool on a wire rack after carefully removing from the loaf pan.

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After the bread cools, mix powdered sugar and lemon juice. Increase lemon juice if the glaze is too thick. If glaze is too thin, add powdered sugar.

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Spread the glaze on the bread to cover it completely. Slice and enjoy after the glaze hardens for 15-20 minutes!

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