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Why You’ll Love My Recipe
Forget lemon frosting! Mom’s Glazed Lemon Bread takes things to the next level with its buttery lemon sugar glaze. Poured over the loaf while it’s still hot, the glaze soaks in beautifully for a bold lemon flavor in every bite. It’s a nostalgic, time-tested method our moms used to make, and once you try it, you’ll see why!
Top a slice of this loaf with my homemade Lemon Curd for the ultimate lemon lover’s treat, or try my tangy Orange Icing Glaze for a fresh, citrusy twist!
Reader Review
I have made it quite a few times, and we love it. Then I decided to do it for Christmas, just to be different, and it was loved by all. Thanks for sharing again. Have a great Mother’s Day.
Karlynn’s Recipe Notes
- Skill Level: Mom’s Glazed Lemon Bread is so easy to make – perfect for bakers of any level!
- Total Time: You’ll have this loaf on the table in about 1 hour and 15 minutes from start to finish.
- Variations: The buttery sugar glaze is a keeper on its own and works beautifully on cakes and other treats, but if you’re looking for a different texture, try my Lemon Icing Glaze instead. You can also add blueberries or raspberries to the batter, or garnish with lavender, fresh lemon zest, and a sprinkle of coarse sugar for a little crunch. This loaf pairs beautifully with your favorite tea, my Lemon Whipped Cream, or fresh fruit!
- Tools For This Recipe: You will need a standard loaf pan, a large mixing bowl, a whisk, a hand mixer, a cake tester, a zester, a microwave-safe glass measuring cup, a knife, and a baking rack.
What You’ll Need for Ingredients
All-Purpose Flour: Flour provides the base for the loaf and, combined with baking powder, it creates a soft, tender crumb!
Lemon Juice: Used in both the batter and the buttery lemon glaze, lemon juice adds a fresh citrus note throughout the loaf. Karlynn’s Tip: Fresh lemon juice is best for the brightest flavor, but store-bought will work just fine if that’s what you have on hand!
Sugar: White sugar sweetens the batter and helps create a moist texture, while also forming the rich, glossy lemon glaze!
Eggs: Beaten into the butter and sugar, eggs add richness, structure, and help bind everything into a smooth, cohesive mixture. Karlynn’s Tip: Use room temperature eggs for easier mixing and a more even batter!
How To Make Mom’s Glazed Lemon Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 350°F.
- Grease a standard loaf pan and set aside.
- Beat the butter and sugar in a large mixing bowl until combined.
- Beat in the eggs, one at a time.
- Mix in the milk, lemon juice, and lemon zest.
- In a medium bowl, whisk the dry ingredients together. Add into the wet mixture and beat until just combined.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
- Remove and place on a baking rack in the pan.
- Combine the glaze ingredients in a microwave-safe glass measuring cup.
- Microwave on short intervals on high, stirring in between, until the sugar has dissolved into the lemon juice.
- Pour the glaze on the hot lemon bread in the pan.
- Take a knife and run along the edges of the bread in the pan to loosen it, letting the remaining glaze drizzle down the sides.
- Let the bread sit in the pan for 20 minutes.
- Run a knife around the edges of the loaf again to completely detach it. Place on a baking rack and cool completely.
Karlynn’s Tips and Tricks for the Perfect Mom’s Glazed Lemon Bread
- Use Salted Butter: Always use salted butter in this recipe – and really, anytime you’re baking or making a sauce! It balances sweetness, enhances flavor, and adds depth to both your lemon bread and other baked treats.
- Pour the Glaze While Warm: Make sure the bread is still hot when adding the lemon sugar glaze. The warmth allows the glaze to soak in beautifully, giving every bite that perfect sweet-and-sour finish. A cold bread won’t soak up the sauce!
- Keep the Bread in the Pan: Leave the loaf in the pan while glazing, and follow the simple tricks in the recipe card below to ensure the glaze penetrates the bread instead of pooling around the edges. It takes a little back-and-forth, but the results are absolutely worth it!
Storage Instructions
Mom’s Glazed Lemon Bread is best enjoyed fresh and warm, but you can absolutely store it to enjoy later!
Refrigerator: Once the loaf has cooled completely, keep it in an airtight container or wrap it tightly in plastic wrap. Store in the fridge for up to 4 days. The glaze will continue to soak in, making each slice even more delicious!
Freezer: For longer storage, wrap the loaf tightly in plastic wrap, then a layer of foil, or place it in a freezer-safe container. Freeze for 2-3 months, following USDA food safety guidelines. Thaw at room temperature before slicing so every piece retains its buttery, lemony goodness!
More Delicious Quick Bread Recipes
Who says you can’t enjoy a sweet loaf in no time? Give my favorite Quick Bread Recipes a try for easy, crowd-pleasing treats!
- This Cinnamon Spice Apple Bread is made with simple ingredients, and it’s perfect for using up the leftover apples sitting on your counter!
- Packed with walnuts, my Banana Nut Bread is ideal for breakfast, dessert, kids’ lunch boxes, or a quick daytime snack.
- My Lemon Poppy Seed Loaf Cake with Lemon Glaze is a bright and zesty springtime treat for when you want something a little different from classic lemon bread!
There you have it, folks! A classic Mom’s Glazed Lemon Bread that’s warm, buttery, and bursting with lemony goodness.
Slice it thick, share a piece (or keep it all to yourself!), and enjoy it with your favourite cup of tea or coffee. If you give this recipe a try, don’t forget to share your results and let me know your favorite flavor twists in the comments below!
Happy Baking!
Karlynn
Mom’s Glazed Lemon Bread
Ingredients
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 3 tablespoons lemon zest
Dry Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amie says
This looks amazing! I will be making this today but I need to double the recipe so I can give one to the neighbor. How would I do that? Sorry, I’m a new baker so I’m not exactly sure how to do that. Thank you so much for your amazing recipes! 🍋
Donna says
Could you bake this in a Bundt pan instead?
doris says
you just double the recipe and split it between 2 lof pans
Noel says
Don’t see my request on “Standard” pan sizes. Which are we using 9×5 or 8×4 as standard..
Helpful in putting batter into loaf pans.. thank you
RedMtl says
If you check her other recipes, you’ll find the following: “Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.” However, you are correct. The pan size should be clearly specified. Many people consider the 8×4 pan to be standard.
Noel says
Hi there… What are we calling a “standard” pan.. 9×5 or 8×4.. this has always confused me when baking loaves…
I apreciate the time.. Recipes are awesome..
RedMtl says
If you are in the U. S. A. the accepted standard is 8.5 x 4.5 (roughly), or six cups, or a one pound loaf pan. 9 x 5 is a bit bigger, and creates a volume difference. If you are in Europe, the larger pan is more common. If you are in Canada, it is hit or miss. If you are unsure, go with the American sizing when it is not specified.
Margaret Thomson says
I have made it quite a few times and we love it. Then I decided to do it for Christmas just to be different and it was loved by all Thanks for sharing again Have a great. Mother’s Day.
Christl says
fantastic lemon bread. one small tip — poke holes in loaf with skewer before pouring on the hot glaze
Alex Brunel says
This is a great recipe. It’s pretty forgiving! I substituted Swerve for the sugar in both the bread and the glaze, and brought the carbs down further by subbing 1/2 cup fine almond flour for 1/2 cup of the flour.
I added more lemon juice and zest too first and then, because I’d messed up, I just threw all the wet ingredients and the almond flour together in the stand mixer. I didn’t need to add the eggs separately. I just mixed it on medium until it was nicely blended.
I added the rest of the flour mix as instructed though, by the large spoonful right into the mixer on slow, not mixing too much. It looked a little lumpy but it was fine.
The result was perfect. Probably a little less sweet than it would have been using sugar, but that’s how we like things in our house.
Thanks, Karlynn, nice one,. Thank your mum too if she’s still with us/
Elaine says
Just made this lemon loaf. It was absolutely delicious. Good and lemony!
Elaine says
Just made this this afternoon. It was absolutely delicious. Good and lemony!
Rosa says
Can u plz send me the recipe forthe lemon bread with the lemon glaze? I was reading the post but I can’t get to the recipe and I’d love to try it thank you Rosa
Val says
Can I freeze this lemon loaf ?
Karlynn Johnston says
Absolutely! Wrap it up tightly and it’ll freeze perfectly!
Rosa says
Can u plz send me the recipe forthe lemon bread with the lemon glaze? I was reading the post but I can’t get to the recipe and I’d love to try it thank you Rosa