With Two Spoons

Easy Glazed Lemon Bread

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Easy Glazed Lemon Bread
Like most people, every now and then I get a craving for something slightly outside of my regular food rotation and I need to have it now. When I was pregnant with my daughter, those cravings involved milk (not something I typically love) and veggie subs (so random). This past weekend, I was sitting in my kitchen and looked over on the counter to see a whole bag of fresh lemons that I had picked up at Costco on a whim. I was suddenly struck by the feeling that I needed to have some lemon bread as soon as possible. As I dug out my go to recipe for quick breads, I realized that there was one big hurdle to my lemon bread dreams: I was out of butter. Now, as a food blogger and home cook, that was a major oops. And since my husband was out running errands and I was home with the kids, my choices were to either take the kids to Target for butter or get creative and make something up. Since I’d rather suffer the consequences of an unfulfilled dessert craving than brave the craziness that is Target on a Sunday afternoon, I opened up my fridge and got to work. The result of that kitchen experimentation was this Easy Glazed Lemon Bread. 

Easy Glazed Lemon BreadThe bread starts with a beautifully yellow and creamy mix of eggs, sugar, and greek yogurt. I used Fage fat free because that what was in my fridge, but you could really use whatever you like or have on hand. Just make sure that it is a thicker, greek style yogurt or your batter will be too runny. Olive oil drizzled in with the mixer running gives it a moist and light texture and a generous helping of fresh lemon zest and lemon juice lend the bread it’s namesake flavor punch. After combining the wet ingredients, slowly beat in the flour, baking powder, and salt and transfer to batter to a greased loaf pan. A quick 40-45 minutes in the oven and lemon bread is yours for the taking. The house smelled fantastic while the bread was baking!

The bread is finished with a quick glaze of confectioner’s sugar and lemon juice. I prefer to wait until the bread has cooled to add the glaze but you could really add it while it was still warm if you want it to soak into the bread a bit more. When it comes time to serve the bread, don’t be afraid to dole out generous, thick pieces. It is fantastic with a cup of tea. My husband texted me at work today to let me know that, in his opinion, the bread is even better the second day and after trying another piece this evening, I might have to agree.

Easy Glazed Lemon Bread

This bread should keep wrapped in plastic wrap or in an airtight container for up to 3 days. You can also freeze it, either whole or pre-sliced. 

Easy Glazed Lemon Bread
5 from 4 votes
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Easy Glazed Lemon Bread

An easy to make, fresh lemon loaf with a quick lemon glaze.
Course Quick Bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 loaf
Author With Two Spoons

Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 eggs plus one egg yolk
  • 1 cup sugar
  • 1 cup greek yogurt
  • 1/2 cup olive oil
  • 2 Tablespoons lemon zest
  • 2 Tablespoons fresh lemon juice

For the Glaze:

  • 1/2 cup powdered sugar
  • 2 Tablespoons lemon juice

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Spray a standard loaf pan with nonstick cooking spray and set aside.
  3. In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar until they are combined.
  5. Add the yogurt and beat until smooth.
  6. With the mixer running, slowly add the olive oil, lemon zest and juice, followed by the flour mixture.
  7. Beat until just combined.
  8. Pour the batter into the prepared loaf pan and bake at 350 degrees for 40-45 minutes until just golden and a toothpick inserted into the middle comes out clean.
  9. Allow to cool on a baking rack for 20-30 minutes.
  10. When cool, turn out the loaf onto a clean surface.
  11. Top with the prepared glaze and serve immediately or keep in an airtight container for up to three days.

For the Glaze:

  1. Mix together the powdered sugar and lemon juice until smooth.
  2. Use immediately.

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Comments

  4. Heather says

    This looks amazing! I actually have oranges that need to be used ASAP and will try this out with orange juice and zest later today. Mmmmm!!! Looking forward to it!

    Reply

  10. Alex Snider says

    This looks absolutely delicious! I laughed at the fact that you craved milk when you were pregnant and didn’t like it. I did the same thing with Ranch dressing when I was pregnant with one of my boys!

    Reply

  11. Davi says

    I used to hate lemon cake/bread/cookies and I married a man who loves it. Somewhere over the years I’ve become a big fan! I need to try this recipe out! We have a lemon tree in our backyard and it feels cool to use those lemons in recipes. Looks delicious!

    Reply

  13. Taylor Kiser says

    This lemon bread looks so delicious! Love that it’s freezer-friendly too! Great to make an extra loaf so when you need a quick dessert you can simply lay out to thaw!

    Reply

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