Glazed Lemon Bread

Glazed Lemon Bread

Warm weather and summer have arrived! I love this glazed lemon bread recipe and think it’s perfect for those lazy Saturday mornings in the summer. It’s perfect for taking to neighbors or as a hostess gift too. Lemon is such a refreshing flavor which makes it perfect for a delightful breakfast treat. Or enjoy it any time of day because who doesn’t love a little afternoon snack? Right?

glazed lemon bread recipe

TIP: You can also make this recipe in mini muffin or regular muffin sized tins as well for perfect individual portions too! Or try making it in a bundt pan (or mini bundt pan)!

Glazed Lemon Bread Recipe


1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/3 cup fresh lemon juice


Preheat oven to 350°F. Lightly butter 8 1/2×4 1/2×2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Add 1 tablespoon of lemon juice to batter and stir. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1/2 cup sugar and rest of fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.

Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

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About Courtney

Cookbook author and party stylist, Courtney Whitmore is also the editor of the popular party resource, Pizzazzerie. She's the author of the following cookbooks: Push-Up Pops, Candy Making For Kids, + Frostings.


  1. I love lemon based desserts! Yum!

  2. Is baking time the same for all the other baking suggestions? Such as mini loaf pans, mini cup cake, regular cupcake pan, bundt pan and mini bundt pan?

    • Hey Kathy! The baking time will absolutely change based on the size of the pan. I haven’t tested this recipe with the smaller sizes (yet!), but mini-loaf pans could bake as fast as 30-40 minutes. Cupcakes and mini-cupcakes will be even faster. No matter the pan you use, just keep a close eye on them starting at about 20 minutes or so. Once a toothpick inserted into the loaf/cupcake/etc comes out clean or with just a couple of crumbles, then they’re done! (If you do test this with other sizes, will you report back? I’d love to keep it in my notes for future reference.)

  3. This sounds wonderful! Have you tried it using unsweetened almond milk? Just wondered as that is probably what I would prefer to use, but it wouldn’t have the fat of whole milk. Thanks!

    • Hey Elaine! Thanks so much for stopping by. I haven’t tried this recipe with almond milk, but I actually think it would work out just fine. It’s only 1/2 cup of milk, so I don’t think the lack of fat would make a huge difference. It’s not like ice cream! :-) If you do try it out with almond milk, come back and let me know how it worked!

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