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Lemon-Glazed Lemon Bread

Lemon-Glazed Lemon Bread

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  • 1 vanilla bean, split lengthwise
  • 3 tablespoons (packed) grated lemon peel
  • 4 1/2 cups (or more) bread flour, divided
  • 1 envelope instant or rapid-rise yeast
  • 2 tablespoons brandy or dark rum
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup apricot preserves


  • 1 1/3 cups (or more) powdered sugar
  • 3 tablespoons strained fresh lemon juice

Recipe Preparation

For dough

  • Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.

  • Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer. Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

  • Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).

  • Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).

  • Meanwhile, position rack in lowest third of oven and preheat to 350°F. Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.

  • Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.

For glaze

  • Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. DO AHEAD Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.

,Photos by Charles SchillerReviews Section

  • 1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 4 ½ cups all-purpose flour, divided
  • ½ cup unsalted butter
  • ¾ cup white sugar, divided
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1 teaspoon salt
  • ¼ cup golden raisins
  • ½ cup slivered almonds
  • 1 tablespoon unsalted butter, melted, or more as needed
  • 1 ½ cups powdered sugar, sifted
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.

Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.

Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.

Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.

Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.

Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.

Bake in the preheated oven until golden, about 30 minutes.

While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.

Recipe Summary

  • 5 tablespoons unsalted butter, softened, plus more for pan
  • 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
  • 1/4 cup milk
  • 2 large eggs

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

Lemon Zucchini Bread with Lemon Glaze


  • For the Loaf:
  • 1 cup grated yellow squash or zucchini ,leave the skin on and use the small holes of the grater
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1/2 cup coconut oil ,melted and at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • For the Lemon Glaze:
  • 1 cups confectioners’ sugar ,sifted
  • 3 tablespoons fresh lemon juice



Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

29 Responses

I see comments about canola oil? It is not called for in this recipe!! I never knew it was bd for you either what would you use in place of it? As for this Zucchini Bread ….. It’s amazing! I have already made it twice this summer I have substituted the flours for GlutenFree flour also. My husband has Gluten intolerance Came out pretty good! A little chewy as all GF recipes are

Kimberly @ The Daring Gourmet says

Thanks so much, Marianne, I’m happy you enjoyed it! You can use any neutral tasting oil of your choice. I often use avocado oil or coconut oil (even though it has a pronounced flavor).

So beautiful ! Thank you so much !

This was SO good! The crumb was moist and the flavor absolutely outstanding!

Kimberly @ The Daring Gourmet says

I’m so happy you enjoyed it, Natalie, thank you!

Can orange be substituted?

Kimberly @ The Daring Gourmet says

Can I omit the lemon or replace with something as I am allergic to citrus?

Kimberly @ The Daring Gourmet says

Hi Mary, you can certainly omit the lemon but that’s the primary/key flavor of this bread. There really isn’t a replacement for lemon but you can simply omit it. Without the lemon it will just be a basic zucchini bread.

"Old Broad Baker" in Colorado says

After using a “high altitude” recipe for zucchini bread and having it turn out a little more than an inch high I tried yours. YIPPEE!! A tall moist bread without the valley in the top middle of the loaf. My loaves average 31/2 -33/4 pounds. I use all olive oil for the shortening. I adjust the sweet depending on the fruit or vegetable used. Loved the suggestion to use apple sauce for sweetener instead of sugar. I will try it. I have made zucchini bread, banana bread and will soon make some carrot bread, apple bread, and peach bread. What fun! Thank you for a great recipe with good attitude at altitude.

Kimberly @ The Daring Gourmet says

That’s wonderful! I’m thrilled to hear this turned out so well where you live at high altitude and really appreciate all the feedback, thank you!

I have made this twice & love it! I am trying to figure out how many servings per loaf, I did not see it noted.

Kimberly @ The Daring Gourmet says

Thank you, Marie, I’m so glad you like it as much as we do! You know, the amount of servings is always so relative when it comes to loaves, which is probably why many recipes simply state “yields 2 loaves” or “makes 1 loaf”. If you’re like me and cut your slices thick, then I’d say about 8 servings. Thinner and it’s closer to 12 servings.

Looks awesome, can’t wait to try it. Why is canola oil bad for you?

Kimberly @ The Daring Gourmet says

Thanks! A quick online search “why is canola oil bad for you” will yield a lot of information. In a nutshell, it’s the same thing as rapeseed oil (from rapeseed plants) which was initially just used for industrial purposes. Because there is an overabundance of rapeseed oil produced, a group of scientists several decades ago wanted to turn it into something “edible” in order to make use of the reserves (just like our overabundance of corn for animal feed was turned into corn syrup, also incredibly bad for you). So they’ve taken a toxic substance and have refined it to death (it’s one of the most refined oils there is – it’s also genetically modified) in order to turn it into something that won’t lead to a sudden death…just a gradually one! ) It’s produced and refined using very harmful chemicals (including benzene) and is also heavily deodorized to hide the naturally horrific stench of rapeseed oil. In an attempt to get rid of its bad reputation and its association with industrial use, its name has been changed and marketed as canola oil (“can” for Canada where the most rapeseed is produced – “can oil = canola”). It’s been marketed as “heart healthy” because it doesn’t have saturated fats and contains omega 3’s, but nothing could be further from the truth. It’s very heart damaging and also contains a lot of rancid oils which are carcinogenic.

Sorry if this is a dumb question, do I need to cook the zucchini or squash first?

Kimberly @ The Daring Gourmet says

Not a dumb question at all, Julie! Nope, all you have to do is shred it and throw it in there! It will cook while the cake is baking. Enjoy!

Can the zucchini be omitted?

Kimberly @ The Daring Gourmet says

Hi Taylor! Well, the recipe is configured to include the bulk and moisture of zucchini, so if it’s omitted you would need to replace the bulk and moisture with something else…

This was a great recipe! I did make some changes though. I eliminated the brown sugar and used only one half cup honey as a sweetener. I also substituted the half cup canola oil for one half cup applesauce and I used all white whole wheat flour. I baked them in a muffin tin for 21 mins at 350° and they were perfect. Moist and delicately sweet with a beautiful lemony undertone. A half pecan on top of each for looks :) Thanks!

Kimberly @ The Daring Gourmet says

Fantastic, Rebecca, I’m glad you enjoyed it! I virtually never use canola oil for anything simply because it’s so bad for you. For baking I usually use butter or coconut oil (olive oil in a few cases). Apple sauce is a good choice if you’re looking to cut down on calories and yes, it does make baked goods nice and moist. Thanks for your feedback!

This is a wonderful recipe. It is so good!

Thank you, Martha, I’m so happy you enjoyed it and appreciate the feedback!

Hi Jewel! Not sure why it’s not showing up on your screen. It’s 1/3 cup of honey. Enjoy!

i made this recipe today and tho the ingredient list included honey, it was not included in the body/method of the recipe. i omitted the honey anyway as i prefer a less sweet end product, but i was curious to know when you would add the honey or if the honey isn’t supposed to be included at all?

You are so right! Thanks for pointing out that oversight – I’ve made the correction. Thanks for visiting and for trying the recipe!

Oh my gosh, all of your recipes just sound wonderful.
I now know where to go for just about anything I feel like making.
You’re so appreciated.

Linda, thank you so much for your kind words and generous compliments. I’m happy you found my food blog and look forward to your feedback on the recipes you try. Happy cooking!

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Welcome! I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world. Come travel the world through your taste buds!


For this recipe you'll take three basic steps to make the batter:

  1. Mix the oil together with the eggs, sugar and lemon zest, juice and oil if using.
  2. Mix the flour, baking powder, and salt in another bowl.
  3. Stir together the sourdough starter and milk in a third bowl or measuring cup.

Then you combine these together alternately to create a bit of lightness to the batter before pouring into a buttered loaf pan and baking for about an hour.

You can leave the loaf as is, but a glaze makes it a lot more like that Starbucks lemon loaf everybody loves. Personally, I wouldn't ever leave off the glaze, lol.

The glaze is simply powdered sugar and lemon juice, but the ratio of juice to sugar is a bit lower to create a thicker glaze. You can also add some softened butter if you'd like more of a frosting-like glaze, but I was going for that classic lemon glaze so kept it simple.

Still searching for what to cook ?

  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup Sugar
  • Peel of 1 lemon grated
  • 1 tablespoon Baking powder
  • 1/2 cup Whole milk
  • 2 large Eggs beaten
  • 1/2 cup Unsalted butter (1-stick), melted
  • Juice of 1 large lemon
  • 1/2 teaspoon Vanilla extract
  • -- Lemon Glaze --
  • Juice of 1 large lemon
  • 1/4 cup Sugar (up to 1/3 cup) (depending on amount of lemon juice)

Recipe: Lemon-Glazed Sticky Bread + more lemon recipes!

And THIS is why bags of lemons on sale make my day! My family can’t get enough of this bread! We also like Lemon Oregano Chicken – you can marinate and freeze ahead if you like!

Lemon-Glazed Sticky Bread

from Heather Van Vorous

This bread is tart, sweet, and intensely lemony. Though it’s luscious and rich, it’s low-fat and can also be made dairy-free. Don’t forget the glaze – the bread just isn’t the same without it. It freezes very well, so I always double the recipe.

Makes one 9 x 5″ loaf, 16 slices per loaf


3/4 cup milk (can use rice or soy milk as well)
2 teaspoons apple cider vinegar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup plus 2 tablespoons canola oil
2 eggs (or 1/2 cup Egg Beaters or 4 egg whites)
zest from 2 lemons, minced

strained juice from 2 lemons
3 tablespoons granulated sugar

  1. Preheat oven to 350 F. In a medium bowl add vinegar to milk and stir well (this will “sour” the milk) set aside. Sift dry ingredients into large bowl. Whisk well to combine. Add to sour milk the oil, eggs, and zest. Whisk well until thoroughly combined. Add wet ingredients to dry with a few swift strokes by hand just until blended.
  2. Pour batter into a non-stick loaf 9࡫″ pan sprayed with cooking oil. Bake for about 1 hour or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
  3. While bread is baking, stir glaze ingredients together until sugar dissolves. When bread is done, and while it is still hot from the oven, run a sharp knife around the edges of the pan to loosen the loaves, and prick bread carefully all over with a thin wooden or metal skewer. Pour glaze over bread, and cool in pan on rack. Bread tastes even better the next day.

Lemon Oregano Chicken

1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive or canola oil
1 teaspoon dried oregano
2 to 3 cloves garlic, crushed
4 boneless, skinless chicken breast halves

Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours. Grill until done (about 4-5 minutes on a George Foreman grill).

About Glazed Lemon Zucchini Bread

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  • Use fresh or frozen blueberries. You don’t have to thaw frozen blueberries, just use them as is.
  • Coat blueberries with 2 tablespoons of flour. This will prevent the blueberries from sinking to the bottom of the breading during baking.

The glaze is made from freshly squeezed lemon juice and powdered sugar. There is just enough glaze to cover the top of the lemon bread with a drizzle and not to overwhelm the overall flavor of this dessert! The slice (or two, or three) of this blueberry lemon bread is lovely early in the morning with a hot cup of coffee or tea.

Recipe Summary

  • 1 cup unsalted butter, room temperature, plus more for baking pan
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 1/2 tablespoons freshly grated lemon zest, (3 large lemons)
  • 2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons)
  • 1 cup fresh blueberries
  • 1/2 cup confectioners' sugar
  • 1/2 cup freshly squeezed lemon juice, (4 lemons)
  • 3 tablespoons freshly grated lemon zest, (3 lemons)

Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.

Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.

Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth set aside.

Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.


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