Quick breads are my favorite kind of bread to make. When I have to use yeast in a recipe my heart races and I get cotton mouth. Okay not really. But I really get anxious about it. This recipe for Glazed Lemon Quick Bread is relatively pain free and tastes amazing. It’s light and fluffy with the perfect amount of lemon. Yum!
- ⅓ cup milk
- 6 large eggs
- 1½ Tbsp. fresh lemon juice
- 1 Tbsp. vanilla
- 3 cups flour
- 1½ cups sugar
- 1½ tsp baking powder
- ½ tsp salt
- 2 Tbsp freshly grated lemon zest
- 1⅔ cup butter, softened
- ½ cup powdered sugar
- juice of 1 lemon
- zest of 1 lemon
- sliced almonds for top, optional
- Preheat oven to 350 degrees.
- Spray 2 loaf pans (4 min loaves) with cooking spray, set aside.
- Combine milk, eggs, lemon juice, and vanilla and whisk until combined, set aside.
- In the bowl of a mixer- combine flour, sugar, baking powder, salt, and freshly grated lemon zest and mix to combine.
- Add the softened butter to the flour mixture. Cream for 2-3 minutes until fluffy.
- Gradually add the milk mixture.
- Divide the batter into the prepared loaf pans.
- Bake in oven for ~30-35 minutes. (less cooking time for mini loaves)
- When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack. Then, place an oiled piece of foil on top of the cakes, oil side down.
- Continue to bake for 25-30 minutes.
- Total baking time 55-65 minutes depending on your oven and the size of the loaves.
- When a toothpick removed from the center of the cake comes out clean, the cakes are done. Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.
- Let cool completely.
- Mix together the powdered sugar and the lemon juice.
- Add in the lemon zest and mix until combined.
- Pour the glaze over the pound cakes.
- Immediately top with a sprinkling of sliced almonds, if using.
Recipe slightly adapted from Desserts for Breakfast.
The original recipe called for lavender but I didn’t have any on hand (and wasn’t totally sure I’d like it with it in). I love love love how fluffy it turned out. It’s light and airy.
The other option is to no have almonds. But I love almonds so much and there was no way I was going to leave them off. But you can do that if you are allergic to nuts or simply just don’t like them. I think adding the tin foil is key to make sure that this bread doesn’t over bake. There is nothing worse than either a burnt loaf of bread or one that is dry because of over cooking.
Check out some of my other favorite breads:
Banana Bread (with or without nuts)