Lemon Almond Bread

I like to make lemon-flavored treats in the summer—lemons just seem to give everything a light, fresh taste! This Lemon Almond Bread is like a pound cake…rich and dense, with almonds in the lemony batter, and more sprinkled on top of the lemon glaze. So, if you like lemons and almonds, you’re in for a treat!  

You can substitute chopped pecans for the almonds if you prefer. This recipe has both a Lemon-Sugar drizzle that you put on while the loaf is still warm, and then an additional glaze. If you don’t want to do both, you can try doing one or the other. When you do both, it gives the loaf an extra lemony taste!

Lemon Almond Bread

  • Servings: 10
  • Difficulty: easy
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LEMON ALMOND BREAD by NancyC
Makes one 9×5″ loaf

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all–purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
2 Tablespoon lemon juice
2 teaspoons lemon extract
2 Tablespoons grated lemon peel
1 cup sliced almonds

LEMON–SUGAR DRIZZLE:
3 Tablespoons lemon juice
1/4 cup sugar

LEMON GLAZE:
1 cup powdered sugar
1 Tablespoon melted butter
2 Tablespoons lemon juice
1/8 to 1/4 cup sliced almonds

Preheat oven to 350˚F and grease and flour a 9 x 5″ loaf pan; set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and mix well.

In another bowl, combine the flour, baking powder, and salt; add to creamed mixture alternately with sour cream. Blend in lemon juice, lemon extract, and lemon peel; then fold in almonds.

Spoon batter into the greased and floured loaf pan; bake at 350˚F for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Let cool 10 minutes and remove from pan. While loaf is cooling, mix the lemon juice and sugar together for the Lemon-Sugar drizzle; mix until sugar is dissolved (you can heat the mixture up in the microwave for about 10 seconds to help dissolve the sugar more quickly). After removing loaf from pan and while still warm, drizzle the lemon–sugar mixture over the top of the loaf and let cool completely.

Now you’re ready to add the finishing touch–the Lemon Glaze…
Blend powdered sugar and melted butter together; then add lemon juice and mix until well blended. Spoon glaze over cooled loaf; then sprinkle with sliced almonds.

Let glaze set, and then reward your baking efforts with a nice thick slice of lemony sweetness! 🙂

Recipe from NancyC | nancy-c.com

Are you a fan of lemon-flavored baked goods too? What kinds of lemony treats do you like to make?

Sharing at Weekend Potluck, Meal Plan Monday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Inspire Me Monday.

46 thoughts on “Lemon Almond Bread

  1. Grace

    I absolutely love lemons and almonds, especially the beautiful aroma that lingers in the house while it’s baking. My mom would absolutely love this, nice treat to bring her for coffee time.

    Thank you for sharing!

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  2. Margo

    I agree, lemons seem like they are just made for summer. Maybe it is their freshness? Or the yellow that reminds us of the sun? I am always on the lookout for extra lemony recipes. I will look forward to making this one!

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    1. nancyc Post author

      I bet it could–for regular-size muffins, maybe you could check them after 18-20 minutes…the batter is thick, so it may need longer, but you can start there and then keep your eye on them. Let me know how they turn out!

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      Reply
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  4. genkikitty

    Ohhh!!! You know, it would be very helpful if you put a warning at the top of your website to “not view while hungry”. 🙂 This looks amazing! You have a special talent indeed!

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    Reply
  5. Ange

    Sounds delish! I will def. make this soon, but will do it with – Almond flour -! Gives an extra almondy kick and ´cause normal flour doesn´t agree with me.
    Looking forward to tasting it.

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    Reply
  6. Swang

    Hey! Tried this recipe today it came out wonderful!! However, the lemon flavor lacked a bit, I might need to add 2 tbs more than what the recipe calls out, I guess its just the ingredients quality that’s differing. Thanks for this wonderful recipe!!

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    Reply
  7. Carol Terbrueggen

    This is a “must try” recipe. It’s excellent and receives rave reviews from guests. Thanks so much for sharing.

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    Reply
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