This glazed lemon bread is special because it uses the juice and zest of a whole lemon, making the lemon flavor shine through.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Brunch
Cuisine: American
Keyword: glazed lemon bread
Servings: 12
Author: Laura Warnke
Ingredients
1/4cupsoft butter
3/4cupsugar
2eggs
grated lemon zest from one lemon
2Tablespoonsfresh lemon juicesave the remainder for the glaze
scant 3/4 cup milk
1/2teaspoonsalt
2cupsflour
2-1/2teaspoonsbaking powder
1/2teaspoonsalt
1/2cupfinely chopped pecansoptional
Lemon Glaze
2Tablespoonslemon juice
2/3cupconfectioners sugarpowdered sugar
Instructions
Preheat oven to 350 degrees.
Grease and flour a 9" x 5" loaf pan.
In a medium bowl, beat butter and sugar together until fluffy.
Add eggs and beat well.
Microwave a fresh lemon for 30 seconds to allow the most juice to be extracted. Use a lemon squeezer to extract the juice.
Using a lemon zester, grate and finely chop the lemon zest from one lemon.
Squeeze the juice from the same lemon with a lemon juicer into a small bowl. Measure out 2 Tablespoons and add to the butter, egg, and sugar mixture.
In a separate bowl, mix together the lemon zest , flour, baking powder, and salt.
Add in the dry ingredients alternately with milk, mixing well after each addition. Add chopped pecans (optional). Stir just until mixed.
Pour into a greased and floured loaf pan and bake at 350 degrees for 45-50 minutes, until a toothpick comes out clean from the center. Place on wire cooling rack.
In a small saucepan or microwave safe bowl, mix 2 Tablespoons lemon juice and 2/3 cup confectioners sugar and heat for 30 seconds to a minute until warm.
After the bread cools for 10 minutes, prick top with fork and pour glaze over top.
Let cool and remove from pan. Cool the glazed lemon bread completely and slice thin to serve.
Notes
If you don't have a fresh lemon available, you can substitute reconstituted lemon juice instead.If your lemon is small or doesn't produce 4 Tablespoons of lemon juice for this recipe you can either use a second lemon, reconstituted lemon juice, or a bit of water to make up the difference.