The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We 3 gmas baked glazed lemon bread and lemon glazed bread

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gmagmabaking2's picture

We 3 gmas baked glazed lemon bread and lemon glazed bread

I know that sounds confusing... and boy was it interesting in the texts and emails... sounded like we were typing under the influence... there really are two recipes... lemon glazed bread in the intro picture made by Barb, and glazed lemon bread as in this picture...

 I know you are looking back and forth and thinking this is the same bread... but that is not true, this one is more like a cake and the one above... which is now below...
Can you see the difference now... this one 

is taller... and more like bread... the one above is more like pound cake or chiffon cake.

Helen and I did ours in loaf pans... here is Helen's


and mine...

As I said Barb made both breads... glazed lemon bread and lemon glazed bread... and Helen and I both made glazed lemon bread... both recipes are at

Now for a test of those who have seen our plating... guess which order the break-time plates are in...


Hint: they are all glazed lemon bread.

Happy Baking... this week we are doing Triple Berry Cinnamon Swirl Bread.

Helen, Diane, and Barb... (birth order) not tea up order...




isand66's picture
isand66 head is now spinning :).  Lemon Bread...lemon cake...bread with lemons....will the madness ever end :)

They all look fantastic whatever they are!  Can you share your recipes?  I tried making a lemon SD bread and used too much lemon juice and it created a brick so I'm interested to see your formulas.

Happy Baking.

gmabaking's picture

Thanks Ian, the formula for both breads is on the web site. The taller one is Lemon Glazed Bread, Bon Appetit, April 2005, the shorter one is Glazed Lemon Bread, Bon Appetit, December 1999. For the shorter one, I doubled the recipe.The funny thing about those two breads is that they were both baked in the same Bundt pan. When I looked on for the Glazed Lemon bread I saw the taller one and had to try it too. I told my sisters that they must have used the deepest Bundt pan in the world. Not necessary though since it had an amazing oven spring.  While baking it smelled so much like Panettone that I expected a light airy crumb.  Turned out to be a fine crumb with a soft texture though. It is brushed first with melted apricot jam and then a drizzled glaze of powdered sugar and lemon juice. The crust was lemony but the inside not so much. The smaller one was very much like a delicate pound cake. More lemon taste, and more likely to make again for summer desserts. looking forward to seeing your lemon filled baking


CAphyl's picture

I really love lemon bread, but I have never made it in a bundt cake form. I will have to give it a try. I wish I had a slice right now!  Love your bakes. I adapted a few recipes to make lemon orange almond sourdough bread, which I have really enjoyed, recipe below.

Sourdough Lemon-Orange-Almond Bread

1/4 lb. butter, room temperature
3/4 cup to 1 cup sugar (depends on how sweet you want it)
1-2 eggs (or egg substitute)
1-cup unbleached flour
1-1/2 cup whole wheat flour
1/2 teaspoon salt
3/4 teaspoon baking soda
The zest and juice of three small or two large lemons

The zest and juice from two medium oranges
1 cup sourdough starter at room temperature
½ cup thin sliced almonds (and more to sprinkle on top)

Preheat the oven to 350° F. Grease a 9-inch loaf pan. Cream the butter and sugar with lemon and orange zest until light and fluffy. Add the eggs and beat well.

Combine flours, salt, and baking soda. In a separate bowl, combine lemon and orange juice. Add the dry ingredients to the butter mixture alternately with the lemon and orange juice, beating until fluffy. Fold in the sourdough starter (with plastic or wood spoon or spatula) and almonds until the batter is smooth. If it is dry, add a bit more orange juice.

Pour into loaf pan, spray with water and then add more sliced almonds on the top. Let it rest for about 20 minutes.  Bake 50 to 60 minutes or until bread tests done with toothpick.

Leave the bread in the pan to cool on a wire rack for about 10 minutes. Turn out bread onto the wire rack to finish cooling.

gmagmabaking2's picture

Ian, did you see this... this might be just the formula you are looking for for your SD lemon bread.  If you try it, please post, I am very curious... thank you all for the comments... you too, big sister!!!

Happy Baking,


isand66's picture

This certainly sounds worthy of trying as well as the recipes you and your Sisters made as well.



dabrownman's picture

sounds pretty good all on its own.  Not to mention the other 30 combinations.  I like your lemon glaze on babka made in a Bundt pan too.  I think it would be great on just about any thing and have used it for the base of lemon herb chicken marinade!  The sugar acts like the brown sugar in teriyaki but no salty, soy sauce taste results.... so you have to add them too:-)

All those lemon cakes and breads with lemon glaze have to be perfect for High Tea or even Lower Tea - but that can't be as pretty!  Well done GMA's and . 

Happy Lemoning. 

PetraR's picture

Oh I am drooling here!!!

That looks so good.