"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." — DELEIGHLA
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grated lemon peel
2 1/2 teaspoons
This is very good. Don't skip the glaze step or you're losing a lot of the lemon flavor! I bake for 45 minutes, remove loaf and brush the top with glaze, return it to the oven for 5 minuets, remove again and brush with glaze and return to the oven for 5 more minutes. That way the top isn't as wet from the glaze.
I used this recipe to make lemon muffins. They were very moist and not too sweet. The recipe made nine beautiful muffins! Like the other reviewers, I used 4 teaspoons of lemon juice for the glaze, which wasn't still enough! Thanks for the recipe.
WOW. This was my first time baking a loaf, and I am sooo happy with the results! Taking some other reviewers' advice, I took the bread out at 45 min. to glaze and then returned it to the oven for the last 5 or so minutes. I also altered the glaze- I used one tablespoon sugar and one tablespoon honey to make the flaor more interesting. In the batter, I zested an entire lemon, so there was no shortage of lemony flavor. In addition, I cut the sugar to half a cup, used 1/4 cup whole wheat flour just for kicks, replaced the milk with the same amount of pureed orange (more citrus, yum!) and replaced all the butter with applesauce. With so many alterations I was a little unsure when I popped it into the oven, but boy was I wrong to doubt. This recipe is excellent, thank you so much.
This is a great bread, moist and full of flavor. Poppy seeds could be used in place of walnuts.
Delicious recipe. I tried this one evening as a dessert.. I actually was out of milk, but I had just enough coconut milk...worked just fine. Didn't use the walnuts.. this reminds me of one of my mum's recipies.. I also substituted finely grated orange rind instead of lemon, but I would recommend actually cooking the orange/lemon rind in the glaze mixture before adding it to the batter. Orange can be a bit bitter. Still, its a great recipe with a few simple ingredients. Love it!
This recipe is very similar to one my friend and I have made over the years -unfortunately, I don't have the recipe.
I eliminated the nuts -nuts and lemon? c'mon.
Anyway, cut out the nuts.
Also, I mix up a double batch of the sugar and lemon juice in a sauce pan and heat it on low to create a syrup. Drizzle on loaf/loaves when cooled.
I will make this loaf often.My husband loves lemon and the lemon glaze poured over this one gives it that much more flavor.I doubled the recipe to make two loaves and instead of 4 teaspoons of lemon rind I used 6.I just didnt think 4 would give it enough zing.Thank you Lisa!
This was absolutely delicious! The only change I made was I used 4 individual sized bundt pans instead of the standard pan. These would be great with a hot cup of tea! I gave one to my neighbor and my kids ate the rest. This would be a wonderful food gift.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Lemon Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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