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Glazed Lemon Bread

Glazed Lemon Bread


"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."
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1 h 10 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  5. In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

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Read all reviews 41
  1. 44 Ratings

Most helpful positive review

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, rem...

Most helpful critical review

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 glaz...

Most helpful
Most positive
Least positive

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, rem...

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 ...

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...

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...

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 l...

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 neighb...

This was a nice loaf (and freezes well) but needed to be spread with butter to be really enjoyed. I would make it again.

I made this without nuts and added a few squeezes of fresh lemon juice to the batter. I had no problems with dryness as other reviewers have noted and I loved this bread.

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