This Glazed Lemon Bread is soft, moist, and bursting with buttery lemon flavor. Though this quick bread is outstanding on its own, the lemon glaze adds extra lemon flavor for an incredible-tasting quick bread.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 10
Ingredients
For the Bread
½cup(113g)unsalted butter, at room temperature
1cup(200g)granulated sugar
3large eggs, at room temperature
2tablespoonslemon zest, from about 1 large lemon
1tablespoonfresh lemon juice
2teaspoonspure vanilla extract
1 ½cups(195g)all-purpose flour
¼teaspoonsalt
¼teaspoonbaking soda
¼teaspoonbaking powder
⅓cup(76g)sour cream, at room temperature
For the Glaze
½cup(60g)confectioners' sugar
1tablespoonfresh lemon juice, plus more, as needed
Instructions
Make the Bread
Preheat the oven to 325°F. Spray the inside of a 9x5-inch loaf pan with nonstick cooking spray. Place a wide strip of parchment paper along the width of the bottom of the loaf pan, and up the long sides. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar at medium speed until light and fluffy. Add the eggs one at a time and beat well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice, and vanilla.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. With the mixer on low, add half of the flour mixture to the butter mixture followed by the sour cream then the remaining flour mixture, beating just until incorporated.
Scrape into prepared pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.
Allow to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Make the Glaze
Add confectioners' sugar and lemon juice to a small bowl, adding enough lemon juice to make a thick spreadable glaze.
Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over the top of the loaf, allowing it to drip down the sides a bit. Let sit until the glaze is set.
Notes
Sour Cream: Plain yogurt is a great substitute for sour cream.
Make ahead tips
Store the bread in an airtight container at room temperature or in the refrigerator for up to 3 days.
This bread will also freeze well for 2-3 months, thaw overnight in the refrigerator and bring to room temperature before serving.