An easy lemon bread recipe topped with a sweet lemon glaze. This Glazed Lemon Bread is perfect for breakfast, brunch, or dessert!

1 and ¾ cups (220g) all-purpose flour, spooned & leveled

2 teaspoons baking powder

½ teaspoon salt

½ cup (120ml) canola or vegetable oil

1 cup (200g) granulated sugar

1 cup (230g) sour cream

¼ cup (60ml) fresh lemon juice

1 tablespoon lemon zest - zest of 1 lemon

2 large eggs

2 teaspoons vanilla extract

1 cup (120g) powdered sugar

2 tbsp (30 ml) fresh lemon juice

Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate mixing bowl, mix together the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until fully combined.
Combine the wet and dry ingredients together and mix until just combined.
Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the bread.
Remove from the oven and allow to cool for 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
Once the bread has cooled, whisk together the powdered sugar and lemon juice. If the glaze is too thick, add more lemon juice as needed. If the glaze is too thin, add more powdered sugar.
Pour the glaze on the bread and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!