Glazed Lemon Bread

A family favorite, Glazed Lemon Bread is an easy recipe that’s sure to please!

I started the season off right this week, and made one of my all time favorites…Glazed Lemon Bread.  A dear friend shared this recipe with me years ago, and I think of her every time I make it.  It’s very similar to a poundcake, and you can easily serve this at brunch, or as dessert.  Either way, it’s rich, dense, and absolutely delicious!

Glazed Lemon Bread Recipe

Even better?  This recipe makes two loaves, perfect for eating one and sharing one!  Wrap one up and deliver it to a friend…they will love you forever.

I could seriously eat this glaze with a spoon!  It’s made with fresh lemon juice, and is DIVINE! It’s perfect on top of the bread that has a more subtle lemon flavor, and the two together…well…I could eat the whole loaf.  Another option is serving with whipped cream and strawberries, which makes a fantastic dessert.

The secret weapon?  The ginger ale! It’s one of things that makes it different from a regular poundcake, and really adds to the crumb texture.  It literally melts in your mouth, and slices up like a dream. That might be thanks to the 3/4 pound of butter…but it is totally worth it!

This recipe is also unique because it bakes at 275 degrees, rather than a typical 350 degrees. Make sure you grease the pans really well–and flour them too if you aren’t using non-stick pans. Let them cool for about 15 minutes before removing from the loaf pans on to cooling racks.

Perfect for brunch, overnight guests, and giving

If you’re looking for a brunch recipe, something for a lazy Sunday morning or to serve to guests, this is a good bet! This is my go-to recipe for serving to overnight guests and for brunch for friends. It’s also great for an Easter menu, or spring gathering. And everyone loves it, from kids to adults!

Package it up and give to a friend or neighbor!  I’ve got a really cute and inexpensive way to wrap baked goods, and it would be perfect for these yummy loaves.  

Glazed Lemon Bread

5 from 2 votes
Kierste Wade | Old Salt Farm
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Rich, dense, and lemony, with a delightful lemon glaze. Perfect as a dessert, brunch, or anytime!


  • 1 1/2 c. butter, 3 sticks
  • 3 c. sugar
  • 5 large eggs
  • 1/2 tsp. lemon extract
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 7/8 c. ginger ale, 1 c. minus 2 tsp.
  • 3 c. flour
  • GLAZE:
  • 1 1/2 c. powdered sugar
  • 2 T. fresh lemon juice
  • 2 T. melted butter
  • 2 T. milk
  • lemon zest


  • Cream the butter and sugar together, then add eggs one at a time. Add in all the extracts, then the ginger ale. Mix well, then add the flour, one cup at a time. Bake in two greased loaf pans, and bake at 275 degrees for 1 hour 45 minutes—or until done. Let cool in the pans, then remove.
  • To make the glaze, combine the melted butter, lemon juice, and milk, then add the powdered sugar and mix well–no lumps. Spread it over the top of each loaf, then sprinkle with grated lemon zest.


**Make sure you grease the pans really well–and flour them too if you aren’t using non-stick pans. Let them cool for about 15 minutes before removing from the loaf pans on to cooling racks.
***Instead of the glaze, it’s also yummy with whipped cream and strawberries!
Course :Breads, Dessert
Cuisine :Breakfast, Dessert
Keyword :Brunch, Citrus dessert, Lemon bread, lemon dessert, lemon recipes,
PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!

***Originally posted March, 2014.

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  1. Oh yum! I am definitely making this! I don’t like almond, can I substitute more vanilla or lemon? How long does this freeze well?

    1. You could definitely substitute more vanilla or lemon–I would probably do lemon if you want a stronger lemon flavor, or vanilla if you don’t. It’s honestly never lasted long enough to freeze, so I have no idea! :) I would try it though–I think it probably would. xo

    1. It’s never lasted that long, lol, so I’ve never tried it!!! :) If I had to guess, it probably would.

  2. What size do you call a loaf pan? is there a standard? I have both 9×5 and 8×4 loaf pans. Is one size better than another?

  3. OOOOHHHHH Kierste, I am tortured by lemon recipes that I dont have all the ingredients for. I love everything lemon and my kids are starting to as well. I cant wait to try this!

    1. I know, me too!!! It’s the ginger ale, isn’t? :) I never have that on hand, but I should, so I can make it anytime I want to!

  4. Yummy! My husband almost bought lemon pound cake at the store tonight, but instead I made carrot cake cupcakes. Definitely will be making this. Delicious!!

  5. 5 stars
    Delightful recipe, one that I will definitely make again! I agree that it’s very similar to a pound cake, with a moist crumb. The addition of the ginger ale is a creative and yummy component. I did add more lemon extract, since I am a hard core lemon fanatic! ;) Thank you for the recipe!

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