Lemon Bread with Basil Glaze

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

Makes 16 servings


  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup salted butter, softened
  • 2 large eggs, room temperature
  • Zest from 1 lemon
  • ½ tsp lemon extract
  • ½ cup milk
  • Lemon slices, for garnish
  • ½ cup water
  • ½ cup sugar
  • 6 basil leaves
  • 2 tsp fresh lemon juice
  • 1 to 1½ cups powdered sugar


  1. Preheat oven to 350°F. Spray a 1-pound loaf pan with nonstick cooking spray or grease with shortening; set aside.
  2. In a medium bowl whisk together flour, baking powder and salt; set aside.
  3. Using an electric mixer, beat sugar and butter on medium speed until fluffy and light yellow. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon extract.
  4. Alternately fold flour mixture and milk into butter mixture until well combined. Spoon batter into prepared pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.
  6. For glaze, in a small sauce pan bring water and sugar to boiling. Remove from heat and add basil leaves; cover and let steep for 5 minutes. Remove and discard basil. Add lemon juice; whisk in enough powdered sugar for desired pouring consistency.
  7. Pour glaze over bread; garnish with lemon slices, if desired.

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