If you love Almond Lemon Bread, this is the recipe for you. This almond lemon bread is tangy and sweet and it will easily become a family favorite. Besides tasting amazing, this bread is extremely easy to make. Have this lemon bread as a snack or part of breakfast.
Almond Lemon Bread Recipe
This simple to make almond lemon bread is something we almost always have on hand, whether it is freshly made or something I can take out of the freezer. It can be eaten as is, popped in the toaster or grilled in a frying pan. The almond glaze on top adds even more lemon flavor and then it is topped with almond slivers.
Ingredients You Will Need
(full amounts in recipe box below)
- All purpose flour
- Granulated sugar
- Baking powder
- Salt
- Lemons
- Vegetable oil
- Sour cream
- Eggs
- Lemon juice
- Almond extract
- Powdered sugar
- Lemon juice
- Almond extract
- Almonds
How to Make Almond Lemon Bread
Preheat the oven to 350 degrees. Spray a loaf pan with non stick spray. You can also line the pan with parchment paper.
In a large bowl, combine the flour, salt, and baking powder. Add the lemon zest and the sugar into the flour mixture.
In a separate bowl, mix together the sour cream, oil, eggs, lemon juice, and almond extract. Mix this into the flour mixture, stirring only until it is combined.
Pour the batter into the loaf pan and bake for 55-65 minutes.
Let the bread cool for 10 minutes and then remove it from the pan. Let it cool completely once removed.
Once the bread has cooled, make the glaze.
In a small bowl, combine the sugar, lemon juice, and almond extract. If the glaze seems too thick, you can add more lemon juice.
Spoon the glaze over the bread and add the almond slices.
Store covered at room temperature.
Does This Lemon Bread Need a Glaze?
While this bread is delicious enough to leave off the glaze, I feel like the glaze takes this almond lemon bread to a whole new level. I always include it but you can certainly leave it off. The glaze also helps the sliced almonds stick better.
How Long Is Lemon Loaf Good In the Freezer?
You can freeze the lemon loaf bread for up to 3 months. Make sure that the bread is covered well with plastic wrap and inside a freezer bag. I like to slice the bread into individual sizes and then wrap each one separately. This lets me take a slice or two out instead of the whole loaf.
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Almond Lemon Bread
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. lemon zest – about 2 large lemons
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 tsp. lemon juice
- 1/4 tsp.` almond extract
Glaze:
- 1 cup powdered sugar
- 2 tbsp. lemon juice
- 1/4 tsp. almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Prepare a 8 1/2 x 4 1/2 loaf pan with non stick spray. If you are using a 10x5 loaf pan double this recipe as this recipe. Optional: Line the loaf pan with parchment paper or foil and leave an overhang to make removal easier.
- In a large bowl, mix together the flour, salt and baking powder. Add the lemon zest to the 1 cup of sugar and then mix it into the flour mixture.
- In another bowl, whisk together the sour cream, oil, eggs, lemon juice and almond extract. Add this to the flour mixture from the last step and stir just until combined.
- Pour batter into the prepared loaf pan. Bake for 55-65 minutes. If the recipe is being doubled for a 10x5 loaf pan increase the baking time 10-15 minutes.
- Remove the bread after 10 minutes of cooling and allow it to cool completely.
Prepare the Glaze:
- In a small bowl, mix together the sugar, lemon juice and almond extract. If the glaze is too thick add a little more lemon juice until the desired consistency has been reached. Spoon the glaze all over the top of the bread and then top with the almond slices.
- Store covered at room temperature
Last Step:
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