Lemon Glazed Lemon Bread Recipes

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LEMON-GLAZED LEMON BREAD



Lemon-Glazed Lemon Bread image

You'll need an instant-read thermometer and a heavy-duty stand mixer with paddle attachment to make this brioche-like sweet bread.

Yield Makes 1 large bread

Number Of Ingredients 13

1 1/3 cups whole milk
1 vanilla bean, split lengthwise
2/3 cup sugar
3 tablespoons (packed) grated lemon peel
4 1/2 cups (or more) bread flour, divided
1 envelope instant or rapid-rise yeast
3 large eggs
2 tablespoons brandy or dark rum
2 1/2 teaspoons salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup apricot preserves
1 1/3 cups (or more) powdered sugar
3 tablespoons strained fresh lemon juice

Steps:

  • Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
  • Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer. Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
  • Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
  • Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
  • Meanwhile, position rack in lowest third of oven and preheat to 350°F. Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
  • Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
  • Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)

GLAZED LEMON BREAD



Glazed Lemon Bread image

I am posting this so I don't loose my copy. My mother gave me this recipe she copied from a magazine in 1990 and I love this bread.

Provided by Triple BQ

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine, melted
1 cup sugar
2 eggs
1/4 teaspoon almond extract
1/2 cup milk
2 teaspoons lemon extract
1 1/2 tablespoons lemon juice
2 tablespoons sugar

Steps:

  • For Bread
  • Combine flour, baking powder and salt in a mixing bowl.
  • In another bowl, stir together melted margarine or butter, sugar, eggs, and almond extract.
  • Add flour mixture and milk alternately to sugar mixture.
  • Add lemon extract.
  • Pour batter into a greased and floured 8x4x2-inch loaf pan.
  • Bake in a 350 deg oven 55 to 60 minutes or till a toothpick comes out clean.
  • For Glaze.
  • Mix sugar and lemon juice; immediately spoon over hot loaf. Cool for 10 minutes on a wire rack.
  • Remove bread from the pan; cool thoroughly on a wire rack.
  • Wrap and store overnight before slicing.

Nutrition Facts : Calories 2621.1, Fat 107, SaturatedFat 22, Cholesterol 440.1, Sodium 2793.7, Carbohydrate 379.1, Fiber 5.2, Sugar 227, Protein 37.1

GLAZED LEMON BREAD



Glazed Lemon Bread image

My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.

Provided by DELEIGHLA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

¼ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 ½ teaspoons baking powder
¾ cup milk
½ cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  • Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  • In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g

LEMON BREAD



Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

OLD-FASHIONED LEMON BREAD



Old-Fashioned Lemon Bread image

This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.

Provided by Hey Jude

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup salad oil
1 1/2 teaspoons grated lemons, rind of
4 1/2 tablespoons lemon juice
1/3 cup sugar

Steps:

  • Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
  • In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
  • Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
  • Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
  • Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
  • Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
  • Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3

GLAZED LEMON BREAD



Glazed Lemon Bread image

Make a moist, dense Glazed Lemon Bread. The sweet & sour flavors of real lemons shine in our Glazed Lemon Bread, a great addition to breakfast or brunch.

Provided by My Food and Family

Categories     Bread

Time 1h20m

Yield 20 servings

Number Of Ingredients 9

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1-1/2 cups sugar, divided
1 Tbsp. zest and 1/3 cup juice from 2 lemons
2 large eggs
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped pecans, toasted

Steps:

  • Heat oven to 350ºF.
  • Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, baking powder and salt. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in lemon zest, then eggs, 1 at a time. Add flour mixture alternately with sour cream, beating well after each addition. Stir in nuts. Pour into prepared pan.
  • Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Meanwhile, cook lemon juice and remaining sugar in saucepan on low heat 5 min. or until sugar is dissolved, stirring occasionally. Let stand at room temperature until ready to use.
  • Remove bread from oven. Immediately top with glaze. (Do not remove bread from pan.) Cool bread completely. Use foil handles to remove bread from pan before slicing to serve.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

GLAZED LEMON BREAD



Glazed Lemon Bread image

Categories     Bread     Dairy     Egg     Breakfast     Brunch     Bake     Lemon     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/4 cup fresh lemon juice

Steps:

  • Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
  • Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
  • Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

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CROCK POT GLAZED LEMON BREAD - RECIPES THAT CROCK!
2017-08-01 How to Make Glazed Lemon Bread in a Crock Pot. In a medium bowl, mix together your flour, baking powder and salt and set it aside for later. In a larger bowl, use a mixer to combine your butter and 1 cup of sugar until it is blended really well. Add in one egg at a time, mixing each until they are well combined.
From recipesthatcrock.com
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EASY LEMON BREAD WITH GLAZE RECIPE - SIMPLY STACIE
Start by preheating the oven to 375F. Grease a loaf pan and set aside. In a large bowl, cream together the shortening and sugar. Add in the eggs, one at a time, beating well after each addition. Stir in the grated lemon rind. In another bowl, sift the flour, baking powder and salt.
From simplystacie.net
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Top Asked Questions

What is the best recipe for lemon bread?
Lightly grease 1 9x5 inch loaf pan. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
What is in unforgettable lemon bread with lemon glaze?
Unforgettable Lemon Bread with Lemon Glaze is well, unforgettable! Blanketed in a fragrant, citrusy glaze, this easy lemon bread recipe is a lemon-lovers dream. In a large bowl, mix together the eggs, milk, sugar, oil, lemon zest and lemon juice.
How do you glaze a loaf of bread?
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf. Lemony-good and sweet-glazed cake.
How do you glaze lemon bread in the microwave?
Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it's not gritty. Pour slowly over top of the still hot lemon bread in the pan.

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