Glazed Lemon Bread

DessertBakingLemonQuick Bread

Lemon bread with touches of cardamom and honey, with lemon, sugar, and honey glaze. This lemon loaf cake will simply make your day better.

Photography Credit: Elise Bauer

Lemon Bread Makes Everything Better

There is a reason comfort food is called “comfort” food.

It’s for those days when you hit every red light, when you’re on the phone all day trying to fix a situation that should never have become broken in the first place, when every attempt at anything gets thwarted somehow, and all you want to do is crawl back into bed, pull the covers over your head, and go back to dreamland with the ponies, kittens, and rainbows (where hopefully they won’t be chasing you in some twisted, scary movie, kitten-turned psycho-kitty, kind of way).

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This glazed lemon bread, a tea cake really, is perfect for chasing off the grouchy-grumblies.

It’s light, moist, lemony, with just a touch of honey and cardamom.

If the magic that is baking can produce this lemon bread, then anything is possible and tomorrow is a new day.

lemon bread with glaze on plate

Glazed Lemon Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes one loaf

Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using.

*Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften.


  • 4 ounces (1 stick, or 8 Tbsp) butter, softened*
  • 1 cup minus 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 2 eggs (room temp)
  • 1 tablespoon lemon zest
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder


  • 1/4 cup lemon juice
  • 1/3 cup sugar
  • 1 tablespoon honey


1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.

2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest.

3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.

4 Place batter in prepared pan and bake for 1 hour at 350°F.

5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.

6 Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve.

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Adapted from Forum Feasts, 1973.


Tequila Glazed Lemon Bread with Rosemary Walnut Filling from Eat the Love

Lemon Bread in loaf pan

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

98 Comments / Reviews

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Did you make it? Rate it!

  1. Leslie

    Made this bread several times . The bread was a winner


  2. Leslie

    People raved about this bread. Have it nana and she shared with other seniors in her building. They came back for seconds. Those people talked about it forweeks.


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  3. Carol

    This is a beautiful cake. The cardamom is lovely base for the lemon.

    I doubled the batter and baked in a buttered/floured bundt pan for 55 minutes. Lovely dark “crust” with moist interior. I did not double the glaze and used the 1/2 of the sugar required for glaze – plenty sweet with reduced sugar glaze. Whole family loved it from age 10 on up.

    As an aside … Elise and team, you are so patient with all the posts asking about modifications. So patient.

    Thanks for another well tested recipe.


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  4. Jamie

    This bread is LOVELY. It’s velvety and tangy and the cardamom really makes it special. I doubled the recipe and made one large loaf and three mini loaves. I didn’t have quite enough lemon juice for the glaze, so I made up the difference with some leftover ginger ale, and that was a really nice pairing. Thanks for letting us know that the batter will appear curdled at one point. That helped me not freak out. :-) Great recipe that I’ll definitely be making again!


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  5. Odette

    I’m wondering if I could use almond flour in this recipe… and if so, how much baking Soda would I need to add?

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