Glazed Lemon Loaf Recipe
Delightful glazed lemon loaf recipe, perfect for brunch or dessert. Easy to make and fabulously rich, dense, and buttery. Take a look at the secret ingredient!
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A dear friend shared this recipe with me years ago, and I think of her single every time I make it. It’s a lemon poundcake, and you can easily serve this at brunch, or as dessert. Either way, it’s rich, dense, and melt-in-your-mouth deliciousness.
If you love lemon like I do, this is a must try recipe. It’s a spring and summer favorite at our house, although you can make it all year round. It is a sweet bread, and most often I serve it as either a dessert or brunch item. Although I’ve also made it for my kids for an after school snack, and they love that too. It’s also perfect for an Easter menu, or any kind of spring gathering or party.
Another lemon favorite, and one of the most popular recipes on my site: Lemon Meltaways Cookies!
This recipe is very straightforward, not a lot of steps, and great for anyone, including beginning bakers. You’ll love the consistency, richness, and flavor–it’s so yummy!
The secret weapon? The ginger ale! The carbonation helps the bread rise, and gives it more flavor. This bread literally melts in your mouth, and slices up like a dream. That might also be thanks to the 3/4 pound of butter…but it is totally worth it.
Table of contents
Ingredients
- Flour
- Butter
- Sugar
- Eggs
- Ginger ale
- 2 Lemons
- Lemon extract
- Vanilla extract
- Almond extract
- Milk
- Powdered sugar
Equipment
- KitchenAid mixer with paddle attachment OR
- Handmixer
- Loaf pans
How to make
I make this in my KitchenAid with a paddle attachment, but you can also use a large bowl and hand mixer.
Start by creaming the butter and sugar, then adding eggs one at a time.
Once well mixed, add the extracts and ginger ale.
The last ingredient is the flour. Measure carefully, then add to the mixing bow.
TIP: Fluff your flour first, then use a spoon to add it to the measuring cup. This will ensure that too much flour doesn’t go into the batter and make the bread too doughy and dense.
Mix well, then pour into two greased and floured loaf pans. Make sure you grease and flour the pans really well, so the loaves will come out easily.
Bake in a 275 degree oven for 1 hour and 45 minutes, or until the middle is set and has golden brown edges. Let them cool for about 15 minutes before removing from the loaf pans on to cooling racks.
While the loaves are baking, make the glaze. It’s a simple mixture of powdered sugar, fresh lemon juice, milk, and butter.
FAQ
Yes, you could also use Sprite, 7-Up, or another lemon-lime soda.
They all make a difference in the recipe! If you can use them, I highly recommend it.
Storage and freezing
Store at room temperature in an airtight container for up to 3 days. You can keep it in the refrigerator, but it will dry out more quickly.
To freeze, wrap in at least 2-3 layers of plastic wrap, then inside a gallon freezer bag. Freeze for up to 3 months.
Perfect for brunch and overnight guests
If you’re looking for a brunch recipe, something for a lazy Sunday morning or to serve to guests, this is a good bet! This is my go-to recipe for serving to overnight guests and for brunch for friends. It’s also great for an Easter menu, or spring gathering. And everyone loves it, from kids to adults!
This recipe makes two loaves, perfect for eating one and sharing one! Wrap one up and deliver it to a friend…they will love you forever. I’ve got a really cute and inexpensive way to wrap baked goods, and it would be perfect for these yummy loaves. Â
More loaf recipes
Chocolate Chip Pumpkin Bread | Snickerdoodle Cake Loaf | Homemade Wheat Bread with Peach Jam
I’d love to know if you love this recipe as much as our family–please leave a comment and review below! Follow me on Instagram and Facebook for even more ideas and recipes.
Glazed Lemon Loaf
PRINT RECIPEIngredients
- 1 1/2 c. butter, 3 sticks
- 3 c. sugar
- 5 large eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. almond extract
- 1 tsp. vanilla extract
- 7/8 c. ginger ale, 1 c. minus 2 tsp.
- 3 c. flour
Glaze
- 1 1/2 c. powdered sugar
- 2 T. fresh lemon juice
- 2 T. melted butter
- 2 T. milk
- lemon zest
Instructions
- Cream the butter and sugar together, then add eggs one at a time. Add in all the extracts, then the ginger ale. Mix well, then add the flour, one cup at a time.
- Bake in two greased loaf pans, and bake at 275 degrees for 1 hour 45 minutes—or until done. Let cool in the pans, then remove.
- To make the glaze, combine the melted butter, lemon juice, and milk, then add the powdered sugar and mix well–no lumps. Spread it over the top of each loaf, then sprinkle with grated lemon zest.
Notes
- Make sure you grease the pans really well–and flour them too if you aren’t using non-stick pans. Let them cool for about 15 minutes before removing from the loaf pans on to cooling racks.
Recipe Equipment
***Originally posted March, 2014.
Oh yum! I am definitely making this! I don’t like almond, can I substitute more vanilla or lemon? How long does this freeze well?
You could definitely substitute more vanilla or lemon–I would probably do lemon if you want a stronger lemon flavor, or vanilla if you don’t. It’s honestly never lasted long enough to freeze, so I have no idea! :) I would try it though–I think it probably would. xo
The lemon bread looks & sounds really yummy! Does it freeze well?
It’s never lasted that long, lol, so I’ve never tried it!!! :) If I had to guess, it probably would.
What size do you call a loaf pan? is there a standard? I have both 9×5 and 8×4 loaf pans. Is one size better than another?
It’s a 9×5 pan–SO sorry I left that out! I’ll go add it now. xo
OOOOHHHHH Kierste, I am tortured by lemon recipes that I dont have all the ingredients for. I love everything lemon and my kids are starting to as well. I cant wait to try this!
I know, me too!!! It’s the ginger ale, isn’t? :) I never have that on hand, but I should, so I can make it anytime I want to!
Yummy! My husband almost bought lemon pound cake at the store tonight, but instead I made carrot cake cupcakes. Definitely will be making this. Delicious!!
Let me know what you think!!! Enjoy!!! xo
Wow this looks amazing. CAN’T WAIT to make it!!
You’ll have to let me know what you think!!! xoxo
Delightful recipe, one that I will definitely make again! I agree that it’s very similar to a pound cake, with a moist crumb. The addition of the ginger ale is a creative and yummy component. I did add more lemon extract, since I am a hard core lemon fanatic! ;) Thank you for the recipe!
Yay, yay, yay!! So glad you loved it too!!! xoxo