Glazed Lemon Bread Recipe

ByJack Voss
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Introduction

This glazed lemon bread is a light and flavorful treat, perfect for breakfast or a sweet snack. With a moist crumb and a tangy lemon glaze, it offers a refreshing twist on classic quick bread. It’s easy to make and uses a natural sweetener for a healthier touch.

A slice of yellow lemon cake with a smooth white icing drizzle sits on a white plate with a thin blue rim, resting on a blue and white checkered cloth, with some crumbs next to it. Behind, a loaf of the same lemon cake with three more slices cut and layered together shows the light golden brown crust and soft yellow texture inside, all placed on a wooden cutting board. Around the scene, there are whole and halved bright yellow lemons, a clear glass lemon juicer with lemon juice inside, and a gold fork, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
  • 1 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter
  • 2 Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Lemon Juice
  • 1 Lemon
  • 1/2 cup Light Sour Cream
  • 1/3 cup Confectioners Sugar Replacement
  • 1 teaspoon Lemon Juice (for glaze)
  • 1 teaspoon Half and Half (for glaze)

Instructions

  1. Step 1: Preheat your oven to 350 degrees F (180 degrees C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Step 3: In a separate mixing bowl, beat the unsalted butter and Truvia sweetener together for 2-3 minutes until creamy and as fluffy as possible.
  4. Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. Beat for about 2 minutes until the mixture is fluffy.
  5. Step 5: In a third bowl, combine the vanilla extract, lemon juice, zest of the lemon, and light sour cream. Mix well to create the lemon mixture.
  6. Step 6: Add half of the lemon mixture to the wet mixture and beat for 2-3 minutes. Then add half of the dry flour mixture and mix until combined.
  7. Step 7: Add the remaining lemon mixture to the batter and beat again. Follow with the rest of the dry mixture, mixing just until incorporated.
  8. Step 8: Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Step 9: Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Step 10: Remove the bread from the oven and allow it to cool in the pan.
  11. Step 11: While the bread cools, whisk together the confectioners sugar replacement, lemon juice, and half and half to make the glaze.
  12. Step 12: Spread or drizzle the glaze over the cooled bread evenly. You can use a spoon or a piping bag with a small corner cut off for easier application.
  13. Step 13: Once glazed, store the bread in a sealed container.

Tips & Variations

  • For extra lemon flavor, add 1 teaspoon of lemon zest to the batter along with the lemon mixture.
  • If you prefer a sweeter glaze, increase the confectioners sugar replacement slightly and adjust the lemon juice accordingly.
  • Substitute sour cream with Greek yogurt for a tangier flavor and similar texture.
  • Make mini loaves or muffins by adjusting baking time to 20-25 minutes for smaller portions.

Storage

Store the glazed lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving to enjoy a fresh taste.

How to Serve

A white plate with a blue rim holds one slice of yellow lemon cake with a soft texture and a shiny white icing layer that evenly covers the top and drips down the side; cake crumbs are scattered beside the slice. Behind the plate, a wooden board holds the rest of the cake loaf, partially sliced with three thick pieces showing the same yellow interior and white icing stripes on top. Surrounding the scene are whole and halved bright yellow lemons, a clear glass lemon juicer with freshly squeezed juice, a gold fork near the plate, gold tongs to the side, and a white cloth with blue lines under the plate, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Truvia sweetener?

Yes, you can substitute regular granulated sugar in equal amounts. Keep in mind it will change the nutritional profile and sweetness slightly.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If wet batter sticks to it, bake a few minutes longer and test again.

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Glazed Lemon Bread Recipe

★★★★★

4.4 from 99 reviews
  • Author: Jack
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8 servings) 1x
  • Diet: Low Calorie
Print Recipe

Description

This Glazed Lemon Bread is a delightful low-sugar treat featuring a moist, tender crumb infused with zesty lemon flavor and topped with a light lemon glaze. Sweetened with stevia-based sweeteners, it offers a healthier alternative to traditional lemon bread perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
  • 1/3 cup Confectioners Sugar Replacement

Wet Ingredients

  • 1/2 cup Unsalted Butter
  • 2 Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Lemon Juice
  • 1 Lemon (zested and juiced)
  • 1/2 cup Light Sour Cream
  • 1 teaspoon Lemon Juice (for glaze)
  • 1 teaspoon Half and Half (for glaze)

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking.
  2. Prepare loaf pan: Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
  3. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. Cream butter and sweetener: In a mixing bowl, beat the unsalted butter with the Truvia sweetener for 2-3 minutes until the mixture is creamy and fluffy.
  5. Add eggs: Beat in the eggs one at a time, mixing thoroughly after each addition, and continue beating for about 2 minutes until the batter is fluffy.
  6. Mix lemon ingredients: In a third bowl, combine the vanilla extract, lemon juice, lemon zest, and light sour cream, mixing well to form the lemon mixture.
  7. Combine wet and dry mixtures (first half): Add half of the lemon mixture to the wet batter and beat for 2-3 minutes. Then add half of the dry ingredients and mix well.
  8. Combine wet and dry mixtures (second half): Add the remaining lemon mixture, beat well, then add the rest of the dry ingredients until just combined. Be careful not to overmix.
  9. Transfer batter: Pour and spread the batter evenly into the prepared loaf pan.
  10. Bake: Bake in the preheated oven for 50-55 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  11. Cool bread: Remove from the oven and let the bread cool inside the pan to set properly.
  12. Prepare glaze: Whisk together the confectioners sugar replacement, lemon juice, and half and half in a small bowl until smooth.
  13. Apply glaze: Spread the glaze evenly over the cooled bread, or alternatively, drizzle the glaze using a sandwich bag with a cut corner for an attractive finish.
  14. Store: Store the glazed lemon bread in a sealed container to maintain freshness.

Notes

  • Do not overmix the batter after adding the dry ingredients to keep the bread tender.
  • Make sure to cool the bread completely before glazing to prevent the glaze from melting off.
  • You can substitute light sour cream with Greek yogurt for a slight variation.
  • This bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • For added lemon flavor, sprinkle some lemon zest on top of the glaze right after applying it.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Glazed Lemon Bread, Low Sugar Lemon Bread, Stevia Lemon Bread, Healthy Lemon Dessert, Lemon Loaf Cake

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