Glazed Lemon Bread

Glazed Lemon Bread

41 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  DELEIGHLA

“My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x5 inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  3. Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  5. In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Share It

Reviews (41)

Rate This Recipe


This is very good. Don't skip the glaze step or you're losing a lot of the lemon flavor! I bake for 45 minutes, remove loaf and brush the top with glaze, return it to the oven for 5 minuets, remove again and brush with glaze and return to the oven for 5 more minutes. That way the top isn't as wet from the glaze.



WOW. This was my first time baking a loaf, and I am sooo happy with the results! Taking some other reviewers' advice, I took the bread out at 45 min. to glaze and then returned it to the oven for the last 5 or so minutes. I also altered the glaze- I used one tablespoon sugar and one tablespoon honey to make the flaor more interesting. In the batter, I zested an entire lemon, so there was no shortage of lemony flavor. In addition, I cut the sugar to half a cup, used 1/4 cup whole wheat flour just for kicks, replaced the milk with the same amount of pureed orange (more citrus, yum!) and replaced all the butter with applesauce. With so many alterations I was a little unsure when I popped it into the oven, but boy was I wrong to doubt. This recipe is excellent, thank you so much.



This is a great bread, moist and full of flavor. Poppy seeds could be used in place of walnuts.

More Reviews

Similar Recipes

Lemon Blueberry Bread

Lemon Blueberry Bread

Lemon Zucchini Bread

Lemon Zucchini Bread

Blueberry Lemon Bread

Blueberry Lemon Bread

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Lemon Bread

Lemon Bread

Blueberry Lemon Bread

Blueberry Lemon Bread


Amount Per Serving (12 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Lemon Zucchini Bread


next recipe:

Blueberry Lemon Bread