Delightful glazed lemon loaf recipe, perfect for brunch or dessert. Easy to make and fabulously rich, dense, and buttery. Take a look at the secret ingredient!
Affiliate links are included for your convenience. Please see my full disclosure.
A dear friend shared this recipe with me years ago, and I think of her single every time I make it. It’s a lemon poundcake, and you can easily serve this at brunch, or as dessert. Either way, it’s rich, dense, and melt-in-your-mouth deliciousness.
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.
Another lemon favorite, and one of the most popular recipes on my site: Lemon Meltaways Cookies!
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.
Table of contents
- Ginger ale
- 2 Lemons
- Lemon extract
- Vanilla extract
- Almond extract
- Powdered sugar
- KitchenAid mixer with paddle attachment OR
- Loaf pans
How to make
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. Measure carefully, then add to the mixing bow.
TIP: Fluff your flour first, then use a spoon to add it to the measuring cup. This will ensure that too much flour doesn’t go into the batter and make the bread too doughy and dense.
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.
Yes, you could also use Sprite, 7-Up, or another lemon-lime soda.
They all make a difference in the recipe! If you can use them, I highly recommend it.
Storage and freezing
Store at room temperature in an airtight container for up to 3 days. You can keep it in the refrigerator, but it will dry out more quickly.
To freeze, wrap in at least 2-3 layers of plastic wrap, then inside a gallon freezer bag. Freeze for up to 3 months.
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.
More loaf recipes
Glazed Lemon LoafPRINT RECIPE
- 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.
***Originally posted March, 2014.