Forget lemon frosting, have you ever tried a lemon bread with a buttery lemon sugar glaze? A hot lemon sugar glaze is poured over a still warm lemon bread in the pan, yielding the most lemon flavor loaded, moist lemon bread you will ever have!
Take a slice and top it with homemade lemon curd for a lemon lover’s paradise!
Deliciously Warm Lemon Sugar Glaze
Pouring a hot sugar glaze on top of a warm sweet bread is a time tested method that our moms used to make when we were kids. There was no cream cheese icing slathered on top, no lemon icing, a citrus sugar glaze has always been the fastest way to top a cake or sweet bread.
The sugar glaze by itself is a keeper recipe that you can pour on cakes and other treats, but try this other recipe of mine if you are looking for an icing/confectioner’s sugar based lemon glaze. This recipe is white sugar melted into buttery lemon juice, which is a completely different texture than the other glaze that is powdered/icing sugar based.
Pouring the Glaze
It’s important to note that you want the bread to still be fairly hot when you are pouring the glaze on top, you want the hot bread to just soak up all that sweet and sour lemony goodness. A cold bread won’t soak up the sauce.
You also want to keep the bread IN the loaf pan! I have a few tricks written in the recipe card to make sure that the glaze soaks into the lemon bread and not pool around the edges, it takes a little back and forth work, but oh man, it’s worth it!
More Sweet Quick Bread Recipes
This sweet bread is an excellent treat by itself, but once you have tried it with that lemon sugar glaze you won’t go back to plain lemon bread again!
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Mom's Glazed Lemon Bread
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- 10 slices
- Karlynn Johnston
- 1/2 cup butter softened
- 1 cup white sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 3 tablespoons lemon zest
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Buttery Hot Lemon Glaze
- 1/4 cup white sugar
- 2 tablespoon lemon juice
- 1 teaspoon salted butter
- Preheat your oven to 350 °F. Grease and set aside a standard loaf pan.
- Place the butter and sugar into a large mixing bowl and beat together until combined.
- Beat in the eggs, one at a time, adding the second egg only after the first has been incorporated.
- Mix in the milk, lemon juice and lemon zest.
- In a medium bowl, whisk together the flour,baking powder and salt. Add into the wet mixture and beat until just combined. Don't overbeat.
- Pour the batter into the prepared pan and smooth out into an even layer.
- Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
- Remove and place on baking rack in the pan.
Hot Buttery Lemon Glaze
- 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. If the glaze pools, tilt the corner of the pan and pour what's remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
- Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
- Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
- Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.