Glazed Lemon Bread- quick lemon sweet bread topped with a simple lemon glaze. This recipe is super simple to make and is bursting with lemon flavor! Sugar, melted butter, eggs, milk, flour, baking powder, lemon extract, and lemon zest. One bite of this cake and you will be blown away! This bread is great for breakfast, as a dessert, or just as a snack. So, ditch the Starbuck’s and whip up this quick bread for your afternoon coffee break!
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Pin This RecipeCopycat Starbucks Lemon Loaf Cake
This Glazed Lemon Bread recipe is a new favorite at our house. A quick lemon sweet bread topped with an amazing lemon glaze. The glaze really puts this bread over the top. O-M-YUM! If you like lemon, you are going to LOVE this lemon cake. This is super easy to make and even easier to eat! This bread is great for breakfast, dessert, or an afternoon snack. You MUST make this recipe ASAP!
How to Make Glazed Lemon Bread
This recipe is super simple to make with only a few ingredients. You probably have all of the ingredients in your pantry right now! To make the bread, spray a standard loaf pan with cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together sugar, melted butter, eggs, milk, all-purpose flour, baking powder, lemon extract, and lemon zest. Pour the batter into the prepared loaf pan. Bake in the oven until a toothpick or cake tester inserted in the center of the cake comes out clean or with a few moist crumbs but no batter. Cool the loaf in the pan for 10 minutes. Remove the bread from the pan and cool completely.
To make the lemon glaze, blend together powdered sugar and fresh lemon juice in a small bowl. Spread the glaze over the cooled bread. Sprinkle lemon zest on top of the glaze, if desired.
Tips & Frequently Asked Questions
- You can mix the batter by hand or with a handheld mixer.
- This recipe uses 3 tablespoons of lemon extract. That is correct. It sounds like a lot, but it gives the cake a wonderful lemon flavor.
- Feel free to stir some blueberries into the batter.
- Bake the bread in mini loaf pans for gift giving. You will need to reduce the cooking time.
- Can Lemon Bread be frozen? Yes! Once the glaze is completely set, wrap the bread tightly in plastic wrap and place it in a freezer ziplock bag. The bread will keep up to three months in the freezer.
- Store leftovers in an airtight container at room temperature.
BEST Glazed Lemon Bread from Scratch
This moist lemon cake is great for baby showers, parties, potlucks, brunch, breakfast and makes a great homemade gift! We love this cake. I always have the ingredients on hand to whip up a loaf when we get a craving for it. It is super moist and dense. It’s packed with lemon flavor and has the perfect balance between tangy and sweet! One bite and you are going to be blown away!
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Glazed Lemon Bread
Equipment:
Ingredients:
Bread
- 1 cup sugar
- ⅓ cup butter, melted
- 3 Tbsp lemon extract
- 2 large eggs
- ½ cup milk
- 1½ cup all-purpose flour
- 1 tsp. baking powder
- 1½ tsp lemon zest
Glaze
- 1½ cup powdered sugar
- ¼ cup lemon juice
Instructions:
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and lightly spray with cooking spray. Set aside.
- In a large bowl, whisk together sugar, melted butter, lemon extract, eggs, milk, flour, baking powder, and lemon zest. Pour batter into the prepared pan.
- Bake the bread for 40 to 50 minutes. Cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice. Spread over cooked cake. Garnish with more lemon zest if desired.
Notes:
- You can mix the batter by hand or with a handheld mixer.
- This recipe uses 3 tablespoons of lemon extract. That is correct. It sounds like a lot, but it gives the cake a wonderful lemon flavor.
- Feel free to stir some blueberries into the batter.
- Bake the bread in mini loaf pans for gift giving. You will need to reduce the cooking time.
- Can Lemon Bread be frozen? Yes! Once the glaze is completely set, wrap the bread tightly in plastic wrap and place it in a freezer ziplock bag. The bread will keep up to three months in the freezer.
- Store leftovers in an airtight container at room temperature.
Steph
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Can fresh lemon juice be used instead of lemon extract?
Stupid question: I’ve not ever used parchment paper in cooking & in reading about this recipe, it initially states to spray loaf pan then line with the paper. In the actual recipe instructions it states to line the loaf pan with paper, then spray. So I’m confused…which do you do first???
Thanks!
I spray the pan and then add the parchment paper so it sticks in the pan better. I also spray the parchment paper.