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Sweet Lemon Bread Recipe

A citrus infused loaf is an unexpected and light brunch recipe to serve, but with the addition of a sweet glaze, this lemon bread becomes more like dessert!



1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter (softened)

1 cup granulated sugar

2 eggs

1/2 cup milk

1 tablespoon lemon rind


For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon lemon rind

1 tablespoon granulated sugar



Preheat oven to 350. Grease and flour three mini loaf pans (2 1/2 X 5 1/4").

Stir together the flour, baking powder, and salt and set aside. Beat the butter on medium speed until creamy. Gradually add the granulated sugar and beat until light and fluffy. Add the eggs and beat until blended. 

Add the flour mixture alternately with the milk, beating on low speed just until blended. Stir in the lemon rind. Spoon the batter into prepared loaf pans.

Bake at 350 for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Place the pans on a wire rack and allow them to cool for 10 minutes.  Remove the loaves from the pans and cool completely before glazing.

For the glaze: 

Stir together the powdered sugar and lemon juice until smooth. Spoon the glaze over the top of each loaf of bread, allowing the excess to drip down the sides. You can spread the glaze a bit on the sides of the loaf with the back of a spoon. ,Combine the lemon rind and granulated sugar together with your fingers until it's crumbly. Sprinkle this on top of the loaves and allow the glaze to set up.

When cool, the loaves can be wrapped in plastic wrap to keep them fresh.

Gift It!:

To give as a gift, wrap a piece of parchment or wax paper over the plastic-wrapped loaf and embellish. We wrapped a strip of burlap fabric around each loaf and then tied them with a satin ribbon and an imitation lemon slice.

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