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. Â This recipe for Glazed Lemon Quick Bread is relatively pain free and tastes amazing. Â It’s light and fluffy with the perfect amount of lemon. Â Yum!
Glazed Lemon Quick Bread
Ingredients
- â…“ c milk
- 6 large eggs
- 1 ½ tbsp fresh lemon juice
- 1 tbsp vanilla
- 3 c flour
- 1 ½ c sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp freshly grated lemon zest
- 1 â…” c butter softened
Glaze:
- ½ c powdered sugar
- Juice of 1 lemon
- Zest of 1 lemon
- Sliced almonds for top (optional)
Instructions
- Preheat oven to 350 degrees.
- Spray 2 loaf pans (4 mini 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 is 55-65 minutes depending on your oven and the size of your 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.
Glaze:
- 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.
Nutrition
Recipe slightly adapted from Desserts for Breakfast.Â
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). Â I love love love how fluffy it turned out. Â 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. Â
Check out some of my other favorite breads:
Banana Bread (with or without nuts)Â
Kelley @Miss Information Blog says
Mique I LOVE LEMON, I can’t wait to try this! Thanks so much for sharing at Cook it! Craft it! Share it!
Mallory says
I am craving anything lemon here lately. This look delicious!
Stephanie says
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
Melissa @ My Recent Favorite books says
This looks delicious!
Gail miles says
I love quick breads. Just because they r quick last minute editions to any meal. T he’s look delish. Thanks for shareing.
jennifer @ Tatertots & Jello says
THey look so yummy! I love lemon bread. Can’t wait to try!!
xoxo
Amy@theidearoom says
Looks delish!