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–+ servings
Glazed lemon loaf slices on a small wood cutting board.

Glazed Lemon Bread Recipe

Citrus lovers, meet your new favorite quickbread! This Glazed Lemon Bread is super-moist, bursting with fresh lemon flavor, and topped with a tangy glaze for a sweet-sour balance you’ll love.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients  

For the bread:

  • 6 Tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons lemon zest

For the glaze:

  • 1 cup confectioners’ sugar
  • 3 Tablespoons fresh lemon juice (adjust to taste)
  • 1 teaspoon lemon zest

Instructions 

Make the bread:

  • Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper (leaving an overhang on the two longer sides) then grease the parchment paper lightly with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition.
  • In a small bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the buttermilk, lemon juice and lemon zest. Alternately add the flour mixture and the buttermilk mixture to the stand mixer, beating between each addition. Pour the batter into the prepared baking pan and bake it for about 45 minutes or until a toothpick inserted comes out clean.
  • Remove the bread from the oven and allow it to cool for 15 minutes in the pan. Using the parchment paper overhangs, transfer the bread to a cooling rack, remove the parchment paper and allow the bread to cool completely before topping it with the glaze (recipe follows).

Make the glaze:

  • Sift the confectioners’ sugar into a small bowl then stir in the lemon zest. Start by whisking 2 tablespoons of lemon juice into the sugar until you have a smooth, pourable glaze. If the glaze is still too thick, stir in more lemon juice 1 teaspoon at a time until it reaches a pourable consistency.
  • Pour the glaze atop the completely cooled bread. Allow the bread to sit for 30 minutes before slicing and serving.

Notes

  • Store the glazed lemon bread in an airtight container at room temperature for up to 3 days. If you'd like it to last a bit longer, you can refrigerate it for up to 5 days. Just be sure to let the glaze set completely before storing, so it doesn't get sticky.
  • You can also freeze this loaf without the glaze. Just make sure it's completely cooled before wrapping it tightly in plastic wrap and aluminum foil (the double layer helps prevent freezer burn). Freeze for up to 3 months. When you're ready to enjoy it, simply thaw the bread at room temp, then add the lemon glaze before serving.
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