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5 from 10 votes

Glazed Lemon Bread

An easy lemon bread recipe topped with a sweet lemon glaze. This Glazed Lemon Bread is perfect for breakfast, brunch, or dessert!
Course Dessert
Cuisine American
Keyword glazed lemon bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Danielle


For the lemon bread:

  • 1 and 3/4 cups (220 grams) all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) oil (canola or vegetable)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (230 grams) sour cream
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the lemon glaze:

  • 1 cup (120 grams) powdered sugar
  • 2 tbsp (30 ml) fresh lemon juice


To make the lemon bread:

  • Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate mixing bowl, mix together the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until fully combined.
  • Combine the wet and dry ingredients together and mix until just combined.
  • Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the bread.
  • Remove from the oven and allow to cool for 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

To make the lemon glaze:

  • Once the bread has cooled, whisk together the powdered sugar and lemon juice. If the glaze is too thick, add more lemon juice as needed. If the glaze is too thin, add more powdered sugar.
  • Pour the glaze on the bread and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!


Storage instructions: Store leftover bread in an airtight container at room temperature or in the refrigerator for up to 3 days. This bread will also freeze well for 2-3 months, thaw overnight in the refrigerator and bring to room temperature before serving.
Prep time does not include cooling time.