Glazed Lemon Bread

12 Jan

Glazed Lemon Bread

Someone brought Meyer lemons to church and left them in a box for people to take. This is one of the things I love about living in California. Even in the middle of winter, people have trees in their yards still producing more fruit than they know what to do with. So, as I like to do when I have extra lemons, I made this.

1/2 cup (1 stick) butter, softened
1 cup minus 1 Tbsp granulated sugar
1 Tbsp honey
2 eggs (room temp)
1 Tbsp lemon zest
1/2 cup milk (whole milk works best but I’ve also used skim)
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon ground cardamom
1 teaspoon baking powder

1/4 cup lemon juice
1/3 cup sugar
1 Tbsp honey


  1. Preheat oven to 350°F. Butter a 4×8-inch loaf pan.
  2. Beat the butter until fluffy using an electric mixer. Add the sugar and honey, and continue to beat for a few minutes, until creamy. Add eggs, one at a time, beating after each addition and slowly mix in the milk (mixture will likely look curdled at this point, but don’t worry). Add lemon zest and mix thoroughly.
  3. Whisk together the flour, salt, cardamom, and baking powder in a separate bowl. Add to the wet ingredients and beat mixture until smooth.
  4. Transfer batter to prepared pan and bake for 1 hour at 350°F.
  5. While the lemon bread is baking, heat the glaze ingredients  in a small saucepan, stirring occasionally, until the sugar is completely dissolved.
  6. After you have removed the bread from the oven, poke holes all over the top with a thin skewer or toothpick. While it is still hot, pour the glaze over the bread. Let cool for 10 minutes before removing from pan and slicing to serve.

Recipe from Simply Recipes



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