Lemon Bread With Glaze
Lemon Bread with a sweet lemon flavor and crunchy nuts, topped with a tangy glaze, perfect for breakfast, brunch, or a delightful snack.
Ingredients
Instructions
- Preheat oven to 325°F and prepare a glass loaf pan.
- Blend melted butter and 1 cup of sugar until well combined.
- Beat in the eggs one at a time.
- Add almond extract.
- Sift together the dry ingredients: flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing lightly after each addition.
- Fold in grated lemon peel and chopped nuts.
- Pour batter into the prepared loaf pan.
- Bake for about 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before glazing or serving.
Tips & Substitutions
For a lighter texture, ensure not to overmix the batter once the dry ingredients are added. You can substitute the almond extract with vanilla extract if preferred. If you want to enhance the lemon flavor, try adding a bit of lemon juice to the batter. For added moisture, consider incorporating Greek yogurt into the mixture.
Serving Suggestions
Serve the lemon bread warm or at room temperature, drizzled with a simple glaze made from powdered sugar and lemon juice for added sweetness and brightness. It pairs beautifully with tea or coffee, making it a perfect afternoon snack. Consider serving alongside fresh berries or a dollop of whipped cream for an extra treat.
Storage & Reheating
Store leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm in the microwave for a few seconds or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Bread With Glaze contains roughly 317 calories, with 5g protein, 39g carbohydrates, and 16g fat. It is a good source of iron (14% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1117mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. To maintain lightness, consider using half whole wheat and half all-purpose flour.
How do I know when the lemon bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
Can I freeze lemon bread?
Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).