Lemon Glazed Sticky Bread Recipe

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Lemon Glazed Sticky Bread

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
egg whites
zest from 2 lemons


strained juice from 2 lemons
powdered sugar


1Preheat oven to 350 degrees
2In a medium bowl, add vinegar to soy milk and stir well, set aside
3Sift dry ingredients Into to large bowl. Whisk well to combine.
4Add to soy mixture, oil, egg whites and zest. Whisk until well combined.
5Add wet ingredients to dry with a few stirs of wooden spoon just until blended.
6Pour batter into greased loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
7While 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.
8Take 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.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Healthy