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 BreadPRINT RECIPE
- 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
- 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.
***Originally posted March, 2014.