Description
This Almond Lemon Bread is a moist and flavorful loaf combining the bright zestiness of lemon with the subtle, nutty aroma of almond extract. Ideal for breakfast or a tea-time snack, the bread features a tender crumb enriched with sour cream and vegetable oil, finished with a simple lemon-almond glaze and topped with sliced almonds for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. lemon zest (about 2 large lemons)
Wet Ingredients
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 tsp. lemon juice
- 1/4 tsp. almond extract
Glaze
- 1 cup powdered sugar
- 2 tbsp. lemon juice
- 1/4 tsp. almond extract
Topping
- 1/4 cup sliced almonds
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray. For easier removal, optionally line the pan with parchment paper or foil, leaving an overhang.
- Mix dry ingredients: In a large bowl, combine the all purpose flour, salt, and baking powder. Add the lemon zest to the granulated sugar, rubbing them together to release oils, then mix the sugar and zest into the flour mixture.
- Combine wet ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, lemon juice, and almond extract until smooth. Pour this mixture into the dry ingredients and stir just until combined, being careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If doubling the recipe for a 10×5 inch loaf pan, extend baking time by 10 to 15 minutes accordingly.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely.
- Prepare and apply the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and almond extract until smooth to create a glaze. Drizzle the glaze evenly over the cooled bread.
- Add toppings: Sprinkle the sliced almonds over the glaze while it is still wet so they stick well. Let the glaze set before slicing and serving.
Notes
- For a more intense lemon flavor, add additional lemon zest to the glaze.
- Line the pan with parchment for easier removal and cleaner edges.
- Make sure not to overmix the batter to keep the bread light and tender.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- The glaze can be omitted or substituted with a light dusting of powdered sugar for a less sweet option.
