Lemon Glazed Sticky Bread

Lemon Glazed Sticky Bread

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Sheri Mullins


If you love lemons, you'll love this bread! My son is lactose intolerant so this made with soy milk but everyone in the family loves it!


★★★★★ 1 vote

16 slices
25 Min
1 Hr


  • 3/4 c
    soy milk ( could use regular milk)
  • 2 tsp
    apple cider vinegar
  • 2 c
    all purpose flour ( unbleached)
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1/4 c
    plus 2 t. canola oil
  • 4
    egg whites
  • ·
    zest from 2 lemons

  • ·
    strained juice from 2 lemons
  • ·
    powdered sugar

How to Make Lemon Glazed Sticky Bread


  1. Preheat oven to 350 degrees
  2. In a medium bowl, add vinegar to soy milk and stir well, set aside
  3. Sift dry ingredients Into to large bowl. Whisk well to combine.
  4. Add to soy mixture, oil, egg whites and zest. Whisk until well combined.
  5. Add wet ingredients to dry with a few stirs of wooden spoon just until blended.
  6. Pour batter into greased loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
  7. While bread is baking, stir glaze ingredients together.
    *NOTE: to get the most juice from lemons, roll the lemon back and forth on counter while pushing down slightly.

    When bread is done and while it is still hot, run a knife around edges of the pan to loosen.
  8. Take a wooden skewer and poke holes carefully all over. Pour glaze over bread and cool in pan on rack. Remove from pan and drizzle additional glaze over bread.

Printable Recipe Card

About Lemon Glazed Sticky Bread

Course/Dish: Sweet Breads
Other Tag: Healthy

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