An oldie but a goodie, this lovely light lemon bread recipe has been on our blog since 2012. It’s tangy sweet flavour is perfect for morning tea or with a dollop of yoghurt for desert.
With all the lemons around at the moment, I thought I’d share the recipe again with egg free and plant-based options along with the original recipe.
Glazed Lemon Bread
1/3 cup butter or vegetable spread, softened
1-1/4 cups sugar, divided
2 eggs or 6 tablespoons aquafaba
1/4 teaspoon almond extract
1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup milk or almond milk
1 teaspoon grated lemon peel
3 tablespoons lemon juice
Preheat oven to 160 degrees. Lightly grease and flour a standard-size loaf pan; set aside.
In a large bowl, cream together butter/spread and 1 cup sugar. Add eggs one at a time, beating well after each addition. If using aquafaba beat first then add in beating slowing to combine. Stir in almond extract.
In another bowl, sift together the flour, salt and baking powder.
Add dry ingredients to creamed mixture alternately with milk/almond milk, blending just enough to incorporate all the dry ingredients. Fold in lemon peel.
Pour batter into prepared pan. Bake for about 1 hour and 10 minutes.
While bread is baking, make the glaze by blending the lemon juice with the remaining sugar.
Spoon glaze over bread as soon as it comes out of the oven.
Cool bread in pan on a wire rack for 10 to 15 minutes, before removing and cooling completely.
Wrap bread in eco wrap and let stand at room temperature for 24 hours to allow flavours to meld.
Photo credit Charles 🇵🇭