Glazed Lemon Bread Recipe

Delightful glazed lemon bread recipe, perfect for brunch or dessert. Easy to make and fabulously rich, dense, and buttery. Take a look at the secret ingredient!

A dear friend shared this recipe with me years ago, and I think of her single 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. This week I was craving something lemon-y, and I had to make a batch!

Glazed Lemon Bread Recipe

Glazed Lemon Bread Recipe

If you love lemon like I do, this is a must try recipe. It’s a spring and summer favorite at our house, although you can make it all year round. It is a sweet bread, and most often I serve it as either a dessert or brunch item. Although I’ve also made it for my kids for an after school snack, and they love that too. It’s also perfect for an Easter menu, or any kind of spring gathering or party.

This recipe is very straightforward, not a lot of steps, and great for anyone, including beginning bakers. You’ll love the consistency, richness, and flavor–it’s so yummy!

The secret weapon? The ginger ale! The carbonation helps the bread rise, and gives it more flavor. This bread literally melts in your mouth, and slices up like a dream. That might also be thanks to the 3/4 pound of butter…but it is totally worth it.

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Ingredients for Glazed Lemon Bread

  • Flour
  • Butter
  • Sugar
  • Eggs
  • Ginger ale
  • 2 Lemons
  • Lemon extract
  • Vanilla extract
  • Almond extract
  • Milk
  • Powdered sugar
Glazed Lemon Bread Recipe

How to make Glazed Lemon Bread

I make this in my KitchenAid with a paddle attachment, but you can also use a large bowl and hand mixer. Start by creaming the butter and sugar, then adding eggs one at a time. Once well mixed, add the extracts and ginger ale. The last ingredient is the flour. Use a spoon to add flour to the measuring cup. This will ensure that too much flour doesn’t go into the batter. Mix well, then pour into two greased and floured loaf pans. Make sure you grease and flour the pans really well, so the loaves will come out easily.

Bake in a 275 degree oven for 1 hour and 45 minutes, or until the middle is set and has golden brown edges. Let them cool for about 15 minutes before removing from the loaf pans on to cooling racks.

While the loaves are baking, make the glaze. It’s a simple mixture of powdered sugar, fresh lemon juice, milk, and butter. I could seriously eat this glaze with a spoon! The fresh lemon juice is DIVINE! The glaze perfect on top of the bread that has a more subtle lemon flavor, and the two together…well…I could eat the whole loaf. 

Perfect for brunch and overnight guests

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!

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’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!

Recipe Equipment

Course :Breads, Dessert
Cuisine :Breakfast, Dessert
Keyword :Brunch, Citrus dessert, Lemon bread, lemon dessert, lemon recipes,
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***Originally posted March, 2014.

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