Iced Lemon Bread


Side Dish
Iced Lemon Bread

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Sliced lemon bread loaf with white icing  on a white plate

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3.75 out of 5 stars
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Recipe Data


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    Servings and Ingredients

    Serves 12
    1 ½ c.Hy-Vee flour
    1 ⅓ c.Hy-Vee sugar, divided
    2 tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    1 c.Hy-Vee sour cream
    3Hy-Vee large eggs
    2 tbsp.grated lemon zest
    1 tbsp.freshly squeezed lemon juice
    2 tbsp.water
    1 tsp.lemon extract, divided
    1 c.Hy-Vee powdered sugar
    1 ½ tbsp.Hy-Vee skim milk


    1. Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan.
    2. In a medium bowl, stir flour, 1 cup sugar, baking powder and salt. Set aside.
    3. In a small bowl, whisk together sour cream, eggs, lemon zest and lemon juice. Pour sour cream mixture into flour mixture, stirring just until combined. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until golden and thin skewer inserted in center of loaf comes out clean.
    4. Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar, water and 1/2 teaspoon lemon extract. Cook and stir over medium heat until sugar dissolves and syrup is clear. Set aside.
    5. Cool bread in pan 10 minutes. Loosen edges of loaf with a knife, invert loaf onto cooling rack to remove bread and turn right-side-up on rack. With thin skewer, poke holes in bread; slowly pour syrup over bread and allow it to soak in. Cool completely.
    6. Whisk together powdered sugar, milk and remaining 1/2 teaspoon lemon extract. Pour over bread, allowing it to run down sides.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 60mg
    • Sodium: 220mg
    • Total Carbohydrates: 46g
    • Protein: 4g

    Daily Values

    Vitamin A 4%
    Vitamin C 0%
    Iron 6%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Health 2013.