Glazed Lemon 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.

lemon loaf out of the oven
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).

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
Elise Bauer

Glazed Lemon Bread

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 6 to 8 slices
Yield 1 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.


For the bread:

  • 4 ounces (1 stick, or 8 tablespoons) buttersoftened

  • 1 cup minus 1 tablespoon granulated sugar

  • 1 tablespoon honey

  • 2 large eggs, at room temperature

  • 1 tablespoon lemon zest

  • 1/2 cup whole milk

  • 1/2 teaspoon kosher salt

  • 1 1/2 cups flour

  • 1/2 teaspoon ground cardamom

  • 1 teaspoon baking powder

For the glaze:

  • 1/4 cup lemon juice

  • 1/3 cup sugar

  • 1 tablespoon honey


  1. Preheat the oven to 350°F.

    Butter a 4x8-inch loaf pan.

  2. Beat the butter, sugar, honey, eggs, and milk, mix in zest:

    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 the remaining dry ingredients and add to the wet ingredients:

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

  4. Bake:

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

  5. Make the glaze:

    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. Glaze the bread:

    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.

Nutrition Facts (per serving)
356 Calories
13g Fat
56g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 356
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 79mg 26%
Sodium 312mg 14%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 3%
Total Sugars 37g
Protein 5g
Vitamin C 2mg 11%
Calcium 68mg 5%
Iron 1mg 8%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.