Grab a fresh lemon and bake a loaf of Glazed Lemon Bread. Slice a thick piece and enjoy the bright, tart lemon flavor balanced by a sweet, silky glaze. Serve it warm with a pat of butter that melts into the crumb, or enjoy it at room temperature—the lemon and glaze keep every bite lively and delicious.
This loaf reads like a bread and tastes like a dessert: it rises and slices like a traditional loaf, but the white lemon glaze and fresh lemon zest on top give it a sweet, tangy finish. It’s perfect for breakfast, a brunch spread, an afternoon snack, or whenever you want a simple, satisfying treat.
If you love lemon-forward desserts, this recipe is straightforward and dependable. The addition of Greek yogurt keeps the crumb tender and adds a subtle tang that complements the lemon. Below you’ll find step-by-step baking instructions, a simple glaze, ingredient notes, storage tips, and serving suggestions to help you get the best results.
Let’s bake some lemon bread.
Begin by greasing a 9 x 5-inch loaf pan and preheating the oven to 350°F (175°C).
In a large bowl, cream the room-temperature butter with the sugar until the mixture is light and fluffy. Add the eggs one at a time, then stir in the lemon zest so the batter carries a fresh citrus aroma.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. In another container, combine the Greek yogurt and milk.
Alternate adding the flour mixture and the yogurt mixture to the creamed butter and sugar, mixing until just combined. Scrape down the sides of the bowl and beat briefly so the batter is smooth but not overworked.
Pour the batter into the prepared loaf pan and bake for about 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
Lemon Glaze
When the loaf is fully cooled, prepare a simple lemon glaze. In a small bowl, whisk sifted powdered sugar with lemon juice until the glaze is smooth and pourable but not runny. If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add a little more lemon juice.
Drizzle the glaze over the loaf in stages so it has time to set between pours. Pouring a little at a time prevents the glaze from running off the sides all at once and creates a neat, slightly layered finish. Finish with a scatter of fresh lemon zest for color and an extra pop of brightness.
Serve this Glazed Lemon Bread hot or cold?
Either works beautifully. A warm slice with melting butter is irresistible—the butter adds richness and moistness. Room-temperature slices showcase the balance between the lemon in the bread and the sweet glaze. Both options highlight the loaf’s tender crumb and bright citrus notes.
For a brunch table, slice the loaf and arrange it on a platter with fresh berries or a light dusting of powdered sugar. For a dessert, serve alongside crème fraîche or a scoop of vanilla ice cream for contrast.
Tips, Variations & Storage
- Use fresh lemon zest and juice for the best flavor—bottled juice can be used in a pinch but won’t be as vibrant.
- Greek yogurt keeps the loaf moist and adds a pleasant tang; plain yogurt or sour cream can be used as substitutes at a 1:1 ratio.
- To prevent overbrowning, tent the loaf with foil if the top gets too dark before the center finishes baking.
- Store leftover loaf wrapped tightly at room temperature for 2–3 days, or refrigerate up to a week. For longer storage, freeze slices for up to 3 months; thaw at room temperature before serving.
- Optional add-ins: fold in 1/2 cup fresh blueberries for a lemon-blueberry variation, or stir in a teaspoon of vanilla extract for added warmth.
Glazed Lemon Bread
Summary: An easy loaf with bright lemon flavor, tender crumb from Greek yogurt, and a sweet-tart powdered sugar glaze.
Ingredients
Bread:
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 Tbsp lemon zest
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup Greek yogurt (lemon or vanilla flavored optional)
- 1/4 cup milk
Glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (fresh or bottled)
- 1–2 tsp lemon zest (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and lemon zest, mixing until incorporated.
- Whisk flour, baking powder, and salt in a separate bowl.
- In another bowl, combine Greek yogurt and milk.
- Alternately add the dry mixture and the yogurt mixture to the butter mixture, mixing until just combined. Scrape the bowl and smooth the batter.
- Pour batter into the prepared loaf pan and bake 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled loaf in stages so it sets nicely. Sprinkle with lemon zest if desired. Slice and enjoy.
Nutrition (per slice, approximate)
Calories: 289 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 6 g | Sugar: 34 g
Recipe inspired by a classic loaf-style lemon bread. Adjust the tartness by adding a little more lemon zest or juice to suit your taste. Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use images without permission. If you republish this recipe, rewrite it in your own words and credit the original source for the recipe inspiration.