Glazed Lemon Nut Bread


1 Servings

Mom from Farm Journal

Prep time1 1⁄2 hours
Recipe Typesbreads


Light lemon bread with a sweet-tart lemon drop glaze--everyone likes this! When life gives you lemons, make lemon bread!!


1⁄3cmelted butter
1 1⁄4csugar
2 eggs
1⁄4talmond extract
1 1⁄2call purpose flour
1tbaking powder
1Tgrated lemon peel
1⁄2cchopped nuts
3Tfresh lemon juice



Blend well:

Melted butter &

1 c. sugar (set aside 1/4 c sugar for glaze)

Beat in eggs, one at a time

Add almond extract.

Sift together dry ingredients

Add to egg mixture alternately with milk--blend just to mix do not beat

Fold in lemon peel and 1/2 c. nuts ( I use walnuts)

Turn into greased 81/2 x 41/2x 2 3/4" glass pan bake at 325

If you use at metal  loaf pan bake at 350

Bake until it tests done in center  60-70 min watch carefully it will scorch easily

While baking mix glaze :

1/4c sugar

3T fresh lemon juice

As soon as bread comes out spoon glaze over loaf.

Let it stand 10 min. before turning out on rack to cool

Wrap when cool and allow to stand  overnight before slicing (24 hours is better); Freezes well too.


This is a very delicate loaf.  I grease foil lined pans to ensure it comes out whole.  Peel the foil off after the first 15 min.  to ensure there is no interaction of the lemon juice and foil.  This is an all out favorite bread.  I also make it using limes but the lemon wins out.  You will want to double the recipie.