Glazed Lemon Bread Recipes

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LEMON ALMOND BREAD

Your family will go nuts over this zesty twist on lemon bread. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 8

Number Of Ingredients 15



Lemon Almond Bread image

Steps:

  • Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  • Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  • Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 60.6 g, Cholesterol 46.5 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 236.8 mg, Sugar 40.8 g

1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
1 ½ tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds for garnish

LEMON BREAD

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



Lemon Bread image

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.

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

GLAZED LEMON ZUCCHINI BREAD

Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13



Glazed Lemon Zucchini Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, and salt together in a medium bowl and set aside.
  • Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
  • While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 70.3 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 303.9 mg, Sugar 41.6 g

2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
½ cup canola oil
½ cup buttermilk
2 tablespoons lemon juice
1 lemon, zested
1 cup grated zucchini
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

GLAZED LEMON BREAD

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



Glazed Lemon Bread image

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.)

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

GLAZED LEMON BREAD

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



Glazed Lemon Bread image

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

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

GLAZED LEMON BREAD

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



Glazed Lemon Bread image

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

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

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