Best Glazed Lemon Bread Recipes

LEMON GLAZED BLUEBERRY TEA BREAD

Steps:

• 1. Combine flour, sugar, baking powder and salt.
• 2. Stir in blueberries and the lemon zest.
• 3. In another bowl, beat eggs; add milk, oil and lemon juice.
• 4. Add dry ingredients to wet ingredients.
• 5. Stir gently until just moistened.
• 6. Pour into a greased 9x5 loaf pan.
• 7. Bake at 350 degrees for one hour or until toothpick tests clean.
• 8. Prepare glaze by combining all ingredients.
• 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
• 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.

GLAZED LEMON ZUCCHINI BREAD

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.

GLAZED LEMON BREAD

Steps:

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

LEMON-GLAZED CARDAMOM PEAR TEA BREAD

Steps:

• Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
• To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
• While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

GLAZED LEMON BREAD

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.)

GLAZED LEMON ZUCCHINI BREAD

Steps:

• 1. NOTE *** if you do not have cake flour on hand you can make your own by following these directions. For every 1 cup of AP flour, remove 2 tablespoons of the flour. Replace with 2 tablespoons of cornstarch. Run through a sifter at least 4 times to be certain the flour and cornstarch are very well blended.
• 2. Mix flour, salt and baking powder in a medium bowl and set aside. Preheat oven to 350*.
• 3. In a large bowl, beat eggs until frothy. Add oil and sugar and beat until well blended. Add lemon juice, buttermilk and lemon zest to this mixture and stir to combine. Fold in zucchini until it is thoroughly mixed.
• 4. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 11x7 baking dish or divide into 2 loaf pans. Bake at 350 for 35 - 40 minutes.
• 5. When you pull the bread out of the oven get the glaze mixed together. Put powdered sugar into a small bowl. Slowly add lemon juice until you get a glaze consistency. While the bread is still warm, pour the glaze over top and spread to cover. When the bread cools and the glaze is set up similar to a glazed donut, cut a piece, sit back and enjoy!

LEMON-GLAZED PANETTONE (ITALIAN EASTER BREAD)

Steps:

• Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
• Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
• Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.
• Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.
• Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
• Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
• Bake in the preheated oven until golden, about 30 minutes.
• While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.

LEMON-GLAZED BLUEBERRY TEA BREAD

Steps:

• 1. combine flour, sugar, baking powder and salt. Stir in blueberries and lemon zest. In another bowl, beat eggs, milk, oil and lemon juice.
• 2. Stir into dry ingredients mixture, jut until moistened. Pour into greased 9 x 5 loaf pan
• 3. Bake at 350 degrees for one hour or until toothpick tests......clean.

NORMA'S MOIST LEMON GLAZED POPPY SEED BREAD

Steps:

• 1. Preheat your oven to 350.
• 2. Greese bottom only of 4 (5-1/2 X 3 inch) loaf pans or one large loaf pan. Set aside.
• 3. Sift the flour,baking powder and salt into a large mixing bowl and add all the other ingredients.
• 4. Beat at medium speed, scraping bowl often, until mixture is well blended.
• 5. Pour and spread batter into prepared pans.
• 6. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean.
• 7. Remove from oven and set on wire rack.
• 8. Stir together all glaze ingredients in small bowl and drizzle over warm bread loaves.
• 9. Cool for 10 minutes and remove from pans.
• 10. Wrap each loaf in clear wrap to keep moist. This bread does freeze well.

GLAZED LEMON ZUCCHINI BREAD RECIPE - (4.2/5)

Steps:

• Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

GLAZED LEMON-ANISE BREAD

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg, lemon juice, aniseed, lemon zest and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 35-40 minutes., Punch dough down. Place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 40 minutes., Preheat oven to 375°; bake until golden brown, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over top of warm loaf, allowing glaze to drape down the sides. Cool.

LEMON-GLAZED ZUCCHINI QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
• Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
• Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
• Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

LEMON GLAZED NUT BREAD

Steps:

• Heat oven to 350F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon peel; continue beating until well mixed. (Mixture will look curdled.) Combine flour, baking powder and salt in small bowl. Add alternately with milk to butter mixture, beating well after each addition. Stir in pecans by hand. Pour into 3 greased (5 1/2 x 3-inch) mini loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, combine sugar and 2 tablespoons lemon juice in small bowl. Poke holes in top of warm bread with toothpick; drizzle glaze evenly over top of breads. Let stand 10 minutes; remove from pans. Cool completely.

GLAZED LEMON BREAD

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.

GLAZED LEMON ZUCCHINI BREAD

Steps:

• 1.Mix flour, salt and baking powder in a medium bowl and set aside. 2.In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. 3.Fold in zucchini until it is mixed well. 4.Add dry mixture to the wet mixture and blend all together until well combined. 5.Pour batter into greased 9x5 loaf pan. 6.Bake at 350 for 40-45 minutes. 7.While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

GLAZED LEMON ZUCCHINI BREAD RECIPE - (4.6/5)

Steps:

• Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350°F for 40 to 45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving. NOTES FOR GLAZED LEMON ZUCCHINI BREAD: Use a cheese grater to grate the zucchini. Be sure to dry the zucchini after it has been grated so it is NOT super watery. You can also use all-purpose flour instead of cake flour, but we prefer cake flour. If using a glass pan, you may need to cook 15-25 minutes longer. Bottled lemon juice works just as well as juice directly from the lemon. Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes) Can also be made as muffins. Bake for 25 to 30 minutes, makes about 15 to 16 muffins. For high altitude bake at 375°F for 55 minutes.

GLAZED LEMON MONKEY BREAD

Steps:

• Grease a large bundt pan well and set aside.
• In a medium bowl, combine 4 tbsp melted butter, granulated sugar, and lemon zest.
• Roll bun dough into 1" balls and cover in lemon sugar mixture. Place in greased bundt pan. When all the dough has been used, cover with plastic wrap, then cover with in foil, and set in the fridge overnight (you can also just let it rise on the counter for 1-2 hours and bake that day).
• Preheat oven to 350 degrees F. Remove plastic wrap and tin foil from the bundt pan and bake, uncovered for 55-65 minutes. If your top buns are browning too quickly, place the tin foil back over after 30-40 minutes and continue baking.
• Combine all glaze ingredients. Drizzle immediately over monkey bread or let sit for 30 minutes for a thicker glaze (the butter will begin to firm back up and will give the monkey bread a thicker coating of glaze).
• Serve warm or room temperature.

GLAZED LEMON BREAD

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.

LEMON GLAZED STICKY BREAD

Steps:

• Preheat oven to 350 degrees
• In a medium bowl, add vinegar to soy milk and stir well, set aside
• Sift dry ingredients Into to large bowl. Whisk well to combine.
• Add to soy mixture, oil, egg whites and zest. Whisk until well combined.
• Add wet ingredients to dry with a few stirs of wooden spoon just until blended.
• Pour batter into greased loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
• While bread is baking, stir glaze ingredients together. *NOTE: to get the most juice from lemons, roll the lemon back and forth on counter while pushing down slightly. When bread is done and while it is still hot, run a knife around edges of the pan to loosen.
• Take a wooden skewer and poke holes carefully all over. Pour glaze over bread and cool in pan on rack. Remove from pan and drizzle additional glaze over bread.

LEMON-GLAZED LEMON BREAD

Steps:

• Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
• Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer. Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
• Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
• Meanwhile, position rack in lowest third of oven and preheat to 350°F. Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
• Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
• Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)