Glazed Lemon Loaf

photo by lilsweetie photo by lilsweetie
photo by lilsweetie
photo by KindSoul photo by KindSoul
photo by Darlene B. photo by Darlene B.
Ready In:
1hr 15mins
1 loaf




  • Preheat oven to 350 degrees.
  • Cream sugar& butter until smooth.
  • Beat in eggs.
  • Add dry ingredients alternately with milk.
  • Fold in rind& nuts.
  • Pour into gresed loaf pan.
  • Bake 350 degrees F for 1 hour.
  • Glaze: Blend& pour over hot loaf.
  • Cool& remove from pan.

Questions & Replies

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  1. Delicious! I love the crunchy touch of walnuts in this sweet bread. I wanted it good and lemony so I added a 1/2 tsp of lemon extract along with a few drops of yellow food coloring. I wasn't crazy about the grainy texture of the uncooked glaze so I microwaved it about 3 minutes and ended up with a fabulous tangy-sweet syrupy glaze that made the cake taste wonderful!
  2. I've made this several times and it's delicious. I've made it exactly as the recipe calls w/ the exception of the nuts (never have been sure if the glaze is supposed to use granulated or confectioners sugar so I used confectioners) and I've also made it with extra lemon rind in the batter, and it turns out amazing either way! Great way to use up extra lemons.
  3. A special treat for my family tonight! I made this recipe many times and it never fails me. This time I added a few currants to the mix for something a little different. Can’t get enough of this lovely lemon loaf.
    • Review photo by KindSoul
  4. this is a great recipe for a beginner...added 2 lemons worth of rinds and used the 2 lemons with sugar for the glaze.
  5. Oh, my, goodness!! I LOVE this recipe. It turned out so moist and it wasn't crumbly like some home made breads can be. This recipe is a keeper! I added 1 extra tablespoon of butter (wanted to make sure it would be moist) and a tiny splash more milk. Turned out AMAZING! It's best the next day chilled. Try it, you will not regret it I promise.


  1. This was really good. I found that it was way better the second day after being refrigerated and more like a pound cake. I used roasted chopped almonds instead of walnuts and also added a splash of lemon juice to the batter. Instead of regular sugar I used icing sugar and I didn't have a grainy texture like the other posters. Perfect with a cup of tea. MMMM!



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