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Who Need Starbucks Lemon Bread

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Today, I'm sharing a vintage lemon bread recipe that I know you will love. 

In the world of homemade treats, there's something incredibly charming about vintage recipes. They carry with them a sense of nostalgia, a connection to the past, and the comforting flavors of yesteryears. 

This vintage recipe combines the tangy brightness of lemons with the sweetness of a simple glaze, resulting in a slice of pure sunshine.

Vintage Lemon Glazed Lemon Bread

Lemon Bread
Delicious Glazed Lemon Bread
This lemon loaf recipe is from my friend, Robin, and is for the lemon bread her mother always made for her family. It's a very easy-to-make recipe, with no special ingredients other than two beautiful lemons. Choose plump, heavy lemons, so you'll have lots of lovely zest and plenty of lemon juice for a lemony flavor.

Why You'll Love This Recipe

Lemon Lovers Rejoice: If you're a fan of citrus flavors, this recipe is a dream come true. The lemon zest and juice infuse the bread with a bright, zesty taste that's both refreshing and irresistible.

Perfect Any Time of Day: This Glazed Lemon Bread is versatile enough to serve as a delightful breakfast, a sweet afternoon snack, or a light dessert. It pairs beautifully with a cup of tea, coffee, or even a glass of iced tea.

Nostalgic Comfort: Vintage recipes have a way of transporting us back to simpler times. Baking this lemon bread can evoke fond memories or create new ones with family and friends.

Moist and Tender: This bread is moist and tender, with a lovely crumb texture that's just perfect.

Easy to Make: This recipe is straightforward and beginner-friendly. You don't need any fancy equipment or extensive baking experience to whip up a loaf of Glazed Lemon Bread that tastes like a slice of sunshine.

How to Make This Glazed Lemon Loaf

The Steps

1. Preheat your oven to 350 degrees F. Mix together the flour, salt, and baking powder in a small bowl. Set aside.

2. In a medium-sized bowl, mix together the butter, one cup of sugar, eggs, zest, and milk until well combined.  Add the dry ingredients all at once, mixing with a spoon to combine well.  

3. Pour the batter into a greased loaf pan. Bake on the center rack of your oven for 45-60 minutes, or until a toothpick inserted in the center comes out cleanly.  Cool for ten minutes in the pan, then remove to a baking rack.

4. Mix together the juice from the lemon and 1/2 cup of granulated sugar to make lemon syrup.  Poke the top of the lemon bread all over with a thin skewer and brush the lemon syrup all over the bread. Cool completely on the rack.

Yummy Lemon Syrup
Lemon Syrup Enhances the Lemon Flavor

5. When the lemon bread has cooled, mix together the confectioner's sugar and lemon juice to form a thick glaze.  Add a teaspoon of lemon juice at a time.  You want the glaze to be thick so it will hold its shape when you drizzle it over your bread.

Pour the glaze into a small plastic bag (like a sandwich bag), clip the corner, and drizzle the lemon glaze over the bread.

Glaze the Lemon Bread
Add Lemon Icing 

Wrap the bread in plastic wrap after the glaze has set, then chill the bread in the refrigerator overnight. This gives the bread time for the syrup to permeate the bread and allows the flavors to develop fully.

Tips for Success

1. Use fresh lemons for the best flavor. The zest and juice from fresh lemons will infuse your bread with vibrant citrus goodness.

2. Ensure your butter, eggs, and yogurt are at room temperature. This helps create a smoother batter and better overall texture.

3. When zesting lemons, be mindful to avoid the bitter white pith. A microplane zester or fine grater works well for this.

4. Grease and flour your loaf pan thoroughly or use parchment paper to line the bottom. This ensures easy removal of the lemon bread after baking.

5. Allow the lemon bread to cool in the pan for a few minutes before transferring it to a wire rack for glazing. This helps the glaze set nicely without melting into the bread.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. However, the flavor may not be as vibrant as using fresh lemons.

How should I store leftover lemon bread?
Store leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for several months.

 Can I add mix-ins like blueberries or poppy seeds to the batter?
Absolutely! Feel free to customize your lemon bread by adding mix-ins like blueberries, poppy seeds, or chopped nuts for added texture and flavor.

The Lemon Loaf Recipe

lemon bread, lemon cake
snack
American
Yield: 12
Author: Donna Urso
Glazed Lemon Loaf

Glazed Lemon Loaf

A vintage recipe for lemon bread packed with lemony goodness, topped with lemon syrup and a lemon glaze.

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients

For the Lemon Bread
For the Lemon Syrup and Glaze

Instructions

  1. Preheat your oven to 350 degrees F. Grease a loaf pan. Mix together the flour, salt, and baking powder in a small bowl. Set aside.
  2. In a medium-sized bowl, mix together the butter, one cup of sugar, eggs, zest, and milk until well combined.
  3. Add the dry ingredients all at once, mixing with a spoon to combine well.
  4. Pour the batter into a greased loaf pan. Bake on the center rack of your oven for 45-60 minutes, or until a toothpick inserted in the center comes out cleanly. Cool for ten minutes in the pan, then remove to a baking rack.
  5. Mix together the juice from the lemon and 1/2 cup of granulated sugar over medium heat to make lemon syrup. Poke the top of the lemon bread all over with a thin skewer and brush the lemon syrup all over the bread. Cool completely.
  6. Mix together one cup of powdered sugar with lemon juice to make icing. Drizzle over the cooled loaf.

Recommended Products

Baking Racks

Citrus Juicer

Hand Mixer

Nutrition Facts

Calories

240

Fat (grams)

9 g

Sat. Fat (grams)

5 g

Carbs (grams)

53 g

Fiber (grams)

0 g

Net carbs

37 g

Sugar (grams)

26 g

Protein (grams)

3 g

Sodium (milligrams)

209 mg

Cholesterol (grams)

53 mg

Nutritional information is approximate.

Similar Recipes

Lemon Blueberry Loaf

Carrot Loaf Cake with Cream Cheese Frosting

Classic Banana Bread

©Just One Donna


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Comments

  1. Sandi MagleFebruary 13, 2017 at 12:15 PM

    What a great traditional lemon cake recipe, num, thanks, Sandi

    ReplyDelete

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