Looking for a recipe to make some lemony treats? This soft and light glazed lemon bread recipe gives a lemony taste with a touch of cinnamon and honey. A Glazed lemon bread is basically nothing but a normal sweet lemon bread topped with lemon glaze. It is an excellent dessert to serve after a meal or as a tea cake for breakfast or brunch.
Why glazed lemon bread is good for you?
- It is incredibly simple to make and imparts a refreshing lemony taste and flavor to the bread, making it ideal for snacking after a long day.
- The grated lemon peel adds limonene, a cancer-fighting phytochemical present in citrus fruit rind.
Equipment Needed:
- Commercial Loaf pans: This loaf pan is made of aluminum and comes with a lid/shutter making it an ideal pan to hold the shape of the bread. It also allows easy release of bread hence the glazed lemon bread will not break when removing.
- Mixing bowls-2: One for mixing dry ingredients and the other for wet ingredients.
- Flour sifter: Sifting lightens the flour once more. It also allows the other ingredients in the recipe to get between the flour particles and do their work.
- Small pan to make lemon glaze
Nutritional value: 166kcal, 40g carbs, 2g protein, 1g fat, 1g saturated fat, 1mg sodium, 20mg potassium, 1g fiber, 25g sugar, 1mg vitamin C, 3mg calcium, 1mg iron
INGREDIENTS
2 tbsp – Lemon zest
Refrigerated eggs-3
1/4 cup: Honey
3/8 cup: Lemon juice
1 1/2 cups: All-purpose flour
1 1/2 tsp.: Baking powder
1/4 tsp.: Baking soda
1 cup: Cane sugar
1/4 tsp.: Salt
Cardamom
1/2 cup: Olive oil
1 cup: Greek yogurt (plain)
HOW TO BAKE?
1. Preheat the oven to 350°F and lightly grease a SunBrand aluminum Loaf pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy,
3. In a separate bowl, whisk the eggs until light and fluffy. Combine the milk, baking powder, lemon rind, and chopped nuts in a mixing bowl.
4. Sift the flour and gradually add it to the mixture; mix both bowls together
5. Pour the batter in SunBrand aluminum loaf pan and bake for 50-60 minutes
6. To make lemon glaze: In a small pot, combine the lemon juice and sugar and bring to a boil over medium heat, stirring constantly, until thickened.
7. Combine glaze ingredients and drizzle over bread. Serve hot.
When to pour the lemon glaze?
When the bread is warm, drizzle with the glaze. Hot bread soaks up and absorbs the glaze more than cold bread, resulting in a lemony flavor in every mouthful. Also, when pouring the glaze, keep the bread in the loaf pan so that it soaks evenly.
How to add the Glaze to the bread?
Glaze in three steps to get a nice thick layer of glaze. Divide your glaze into three parts. Cover the loaf with the first 13 tablespoons of glaze when it is completely cool. Allow the glaze to dry. Then, add the remaining 13 of your glaze. Allow to set once more. Finally, drizzle the remaining glaze over the bread and let aside to cool fully.
Use room temperature ingredients
Remove the eggs, butter, and sour cream from the refrigerator 20 minutes before starting this dish. When the eggs are at room temperature, they will aid in the rising of the bread. If you’re in a hurry, place the eggs in a bowl of warm (not hot) water for a few minutes before using.
How to soften butter?
Cut the butter into small chunks and pound it with a rolling pin between two sheets of wax paper or in a heated water bath. Because butter melts rapidly when squashed between your fingers, avoid using the microwave.
How to store glazed lemon bread?
Allow your bread to cool completely before storing it. After that, put your lemon bread in an airtight container. In Room temperature keep the bread on your counter for no more than 2-3 days. Else, after 2-3 days at room temperature, take your bread to the refrigerator; however, keep in mind that the refrigerator may cause the bread to dry out.
You can also freeze the bread for up to 6 months before serving. Freeze it whole or in slices. Thaw in the container before consuming, at room temperature. If the glazed lemon bread is frozen in slices, it will take 20-30 minutes to thaw.
Extra tips:
- When measuring flour, use a measuring cup rather than scooping it out of the container. Instead, mix the flour, spoon it into a measuring cup, and level it with the back of a knife.
- Stir together the wet and dry ingredients until barely incorporated; over-mixing the batter can result in a denser loaf.
- In this bread, you can use sour cream or plain Greek yoghurt; full fat yoghurt is also recommended.
- You can always use lemon extract or lemon zest but avoid using lemon juice. Also, consider using natural lemon zest as it is imparts a natural flavor and vitamins to the bread. When using lemon extract making sure to measure properly as 1tsp. lemon extract equals to 2tsp. lemon zest.