Mom's Glazed Lemon Bread
User Reviews
5
Mom's Glazed Lemon Bread
Description
This lemon bread starts by creaming softened butter and sugar, then incorporating eggs, milk, fresh lemon juice, and zest to build a moist, flavorful batter. Dry ingredients including flour, baking powder, and salt are mixed in last to avoid overworking the batter, preserving a tender crumb.
Baked in a loaf pan for 50-60 minutes until a tester comes out clean, it develops a golden crust. Immediately after baking, a hot baking sugar and lemon juice glaze mixed with melted butter is drizzled over the loaf while it is still warm, allowing it to be absorbed and form a glossy, slightly sticky coating that enhances moistness and lemon flavor.
This bread is suitable for breakfast, a tea-time snack, or a light dessert. The glaze makes it particularly appealing by adding buttery sweetness and a fresh citrus zing.
Ingredients
Wet Ingredients
- 1/2 cup butter softened
- 1 cup white sugar
- 2 large egg
- 1/2 cup milk
- 1 tablespoon lemon juice
- 3 tablespoons lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Buttery Hot Lemon Glaze
- 1/4 cup white sugar
- 2 tablespoon lemon juice
- 1 teaspoon butter salted
Instructions
- Preheat your oven to 350 °F. Grease and set aside a standard loaf pan.
- Place the butter and sugar into a large mixing bowl and beat together until combined.
- Beat in the eggs, one at a time, adding the second egg only after the first has been incorporated.
- Mix in the milk, lemon juice and lemon zest.
- In a medium bowl, whisk together the flour,baking powder and salt. Add into the wet mixture and beat until just combined. Don't overbeat.
- Pour the batter into the prepared pan and smooth out into an even layer.
- Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
- Remove and place on baking rack in the pan.
Hot Buttery Lemon Glaze
- Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it's not gritty.
- Pour slowly over top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what's remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
- Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
- Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
- Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.
Notes
- Pour the glaze onto the lemon bread while it is still hot to allow proper absorption for a glossy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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