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Lemon Almond Bread


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Rate this recipe 4.4/5 (38 Votes)


  • 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
  • 3 Tbsp. lemon juice
  • 1/4 cup sugar
  • 1 cup powdered sugar
  • 1 Tbsp. melted butter
  • 2 Tbsp. lemon juice
  • 1/8 –1/4 cup sliced almonds


Adapted from


Step 1

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.

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.

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