I like to make lemon-flavored foods in the summer…lemons just seem to give everything a light, fresh taste. This Lemon Almond Bread recipe (adapted from Taste of Home) 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 by NancyCreative, adapted from Taste of Home
Makes one 9×5″ loaf
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all–purpose flour (I like to use unbleached flour)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup sour cream
- 2 Tbsp. lemon juice
- 2 tsp. lemon extract
- 1-2 Tbsp. grated lemon peel (the more you use, the more lemony the flavor)
- 1 cup sliced almonds
LEMON–SUGAR DRIZZLE:
- 3 Tbsp. lemon juice
- 1/4 cup sugar
Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan.
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 degrees for 50–60 minutes, or 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…
LEMON GLAZE:
- 1 cup powdered sugar
- 1 Tbsp. melted butter
- 2 Tbsp. lemon juice
- 1/8–1/4 cup sliced almonds
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! 🙂
Linked to Just Something I Whipped Up Monday, Mouthwatering Monday, Tuesday Tastes, and Tasty Tuesday.
This looks so delicious. I am definitely going to try to make this one (when it gets cooler here).
Oh man, this looks Heavenly! I DO love almonds and lemons, saving this to try. Thanks!
Oh my, that looks deliciously good! Patsy from HeARTworks
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!
Wonderful recipe and the photographs just jump out and say “I want a slice of this bread!!!”
Bon appetit!
CCR
=:~)
I am for sure making this one!
Makes a wonderful birthday gift!!!
Glad you liked it!
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!
Hope you like it! Thanks for stopping by!
Oh my! This bread looks amazing! I too adore lemons in baked goodies….along with almonds too….wowsers!
Love lemon and almonds. Bookmarking this one!
You had me at Lemon and Almond.
I don’t even need to read the recipe, you’re my new favorite person 😉
I will absolutely be making this! SOON!!!!!!
I love lemons and almonds, too. Hope you enjoy it! 🙂
this looks sooo good!
Yum! Do you think they could be baked as muffins so they would bake faster?
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!
That looks unbelievable! Found you while stumbling!
Thanks for stopping by! 🙂
That looks so delicious, no overly sweet either which I like.
Yes, I love lemon-flavored breads…hope you get a chance to try it out! 🙂
This looks wonderful. You gotta love lemon!
Thank you! I’m a big lemon fan, too! 🙂
It’s in the oven as I type! Looks as good there as it does here! Can’t wait to taste it!
Hope you enjoy it, Vicki! 🙂
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I’m wondering if this recipe would work in my bread machine?
I don’t know if it would, Annette–I’ve never made quick breads in a bread machine!
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!
Ha! Thank you so much! 🙂
Made this recipe twice now and it has received fabulous reviews from friends and family.
Glad to hear that, Kailey! Thanks for letting me know! 🙂
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.
It should be great with the almond flour–I’ll have to try that myself sometime! Hope you enjoy the bread, Ange!
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!!
Glad you liked the recipe! 🙂
This is a “must try” recipe. It’s excellent and receives rave reviews from guests. Thanks so much for sharing.
You’re welcome, Carol! 🙂