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overhead view of sliced bread on parchment paper with lemon slices
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5 from 13 votes

Easy Lemon Bread Recipe with Glaze Icing

This Lemon Bread Recipe with Glaze Icing is a great recipe for lemon lovers. It's the perfect balance of sweet and tangy in a quick bread. An easy recipe made with simple ingredients.
Prep Time15 minutes
Cook Time50 minutes
Resting Time20 minutes
Total Time1 hour 25 minutes
Course: Bread
Cuisine: American
Keyword: glazed lemon bread, lemon bread, lemon bread recipe, lemon loaf
Servings: 8
Calories: 285kcal


  • 1 9x5-inch loaf pan
  • 1 large mixing bowl
  • 1 hand mixer (optional)


  • Lemon Bread Ingredients:
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup (8 ounces) plain Greek yogurt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • Glaze Topping Ingredients:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice


  • Begin the loaf of bread by preheating the oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper. Set aside.
  • In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  • In a large mixing bowl, add the wet ingredients. The 3 large eggs, 1 cup plain Greek yogurt, and 1 cup granulated sugar. Stir using a wooden spoon or make things easier using a hand mixer. Mix until combined. Add the ½ cup vegetable oil and continue mixing to combine.
  • Add the 2 tablespoons lemon zest, and 1 teaspoon lemon extract, and mix until combined. Add the flour mixture and stir until all of the ingredients come together, then stop. You do not want to overmix the bread mixture. It's fine if the mixture is slightly lumpy.
  • Carefully pour the bread mixture into the prepared loaf pan. Use a rubber spatula or spoon to smooth out the top of the bread in an even layer.
  • Place into the oven to bake for about 45 to 50 minutes, until a toothpick inserted in the middle of the bread comes out with little to no crumbs. Once finished baking, carefully remove the loaf of lemon bread from the oven and allow it time to cool in the pan on a wire rack for about 15 to 20 minutes before completely removing it from the pan on the rack to finish cooling.
  • While the bread cools, prepare the glaze topping. In a small bowl, add the 1 cup powdered sugar and 3 tablespoons lemon juice. Whisk until creamy and smooth. Evenly drizzle the glaze over the cooled lemon bread. Allow it time to set for about 5 to 10 minutes before slicing to serve. Enjoy!
  • Allow the bread time to cool completely before storing. Place the lemon loaf in an airtight container, cover it with aluminum foil, or place it in a plastic storage bag. Store at room temperature for up to 4 days


Calories: 285kcal | Carbohydrates: 60g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 183mg | Potassium: 196mg | Fiber: 1g | Sugar: 41g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg