Best 9 Glazed Lemon Bread Recipes

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.

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.)

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.

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.

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

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!

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 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.