This lemon bread has a bright citrus flavor and an extra zing from a touch of ginger paste in the glaze. It’s great treat for breakfast or brunch.
Loaf pan prep: I don’t recommend using cooking spray to prepare the pan. The bread may not release well even once it’s cooled. The butter and flour method ensures the bread won’t stick.
Measuring: Stir the flour in the container before lightly spooning it into a measuring cup and leveling it off. Don’t scoop it out with the measuring cup – you will end up with too much flour.
Glaze: Look for tubes of ginger paste near the herbs in the produce department, or you can substitute the same amount of freshly grated ginger. If you don’t like ginger, you can leave it out and just make a lemon glaze.
Make-ahead: You can serve it once it’s cooled to room temperature, but I think it tastes even better if you make it a day in advance. Once it’s cooled and glazed, wrap it in plastic wrap and store it at room temperature until you’re ready to serve it.
Storage: It will keep at room temperature for two to three days. I like to wrap the whole loaf in plastic wrap and then slice off pieces as I want them.
Freezing: You can freeze the whole loaf (wrap it in plastic wrap and store it in a freezer bag) or slice it and individually wrap the slices and then store them in a freezer bag. It will keep for a couple of months.
Keywords: lemon bread recipe, glazed lemon bread. lemon quick bread