Sunshine in loaf form. This Lemon Almond Bread is a celebration of citrus and nutty flavor, wrapped up in a supremely moist and tender crumb. It’s a simple, one-bowl quick bread that comes together in minutes, but the result feels beautifully special.
The double hit of lemon—fresh zest and juice in the batter, plus a tart-sweet glaze—is perfectly balanced by the richness of almond extract and the delightful crunch of a toasted almond topping. Ideal for gifting, serving at a baby or bridal shower, or enjoying with a cup of coffee any day of the week.
The Secret to Zesty Flavor & Moist Texture
The vibrant flavor of this bread comes from using both lemon zest and lemon juice in the batter. The zest contains potent citrus oils, providing the true, fragrant essence of lemon, while the juice adds a bright, tangy punch.
To achieve the signature moist, dense-yet-soft texture, this recipe uses a high ratio of sour cream or Greek yogurt. The fat and acidity in the dairy tenderize the gluten, ensuring a rich, velvety crumb that stays fresh for days.
The almond topping is a masterstroke: a mixture of sliced almonds and sugar sprinkled over the batter before baking melts into a brittle, candy-like crust that offers an irresistible contrast to the soft bread underneath.
The final lemon glaze, applied while the loaf is still warm, soaks in just enough to add a burst of extra citrus flavor and a professional, finished look.
Ingredients
For the Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- ½ cup (120g) full-fat sour cream or plain Greek yogurt, room temperature
- Zest of 2 large lemons
- ¼ cup (60ml) fresh lemon juice (about 1-2 lemons)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
For the Almond Topping:
- ⅓ cup (35g) sliced almonds
- 2 tablespoons granulated sugar
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
Instructions
1. The Combined Lemon Batter (Result of Mixing): Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, oil, sour cream, lemon zest, lemon juice, and extracts until smooth and emulsified.
Pour the wet ingredients into the dry and stir with a spatula until just combined and no dry streaks remain. The batter will be thick, creamy, and pale yellow.
2. The Batter with Almond Topping (Result of Pan Prep): Pour the batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix the sliced almonds and 2 tablespoons of sugar. Sprinkle this mixture evenly over the entire surface of the batter, gently pressing it in just slightly.
3. The Baked Loaf with Crisp Topping (Result of Baking): Bake for 50-60 minutes, until the top is golden, the almond topping is deeply toasted, and a toothpick inserted into the center comes out clean or with a few moist crumbs. The almond-sugar crust will be fragrant and crisp.
4. The Glazed Loaf (Result of Glazing & Cooling): Let the loaf cool in the pan on a wire rack for 15 minutes. While it cools, make the glaze: whisk powdered sugar and lemon juice until smooth. It should be thick but pourable. Run a knife around the edges of the pan, invert the loaf onto the rack, then flip it right-side-up.
Pour the glaze evenly over the warm (not hot) loaf, allowing it to drip down the sides. Let cool completely before slicing to allow the glaze to set and the crumb to firm up.
5. Serve & Store: Slice with a sharp, serrated knife to preserve the crunchy top. Serve at room temperature. Store leftovers, tightly wrapped or in an airtight container, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Pro-Tips for a Perfect, Glazed Loaf
- Room Temperature is Key: Using room temperature eggs and sour cream ensures they emulsify smoothly with the oil, creating a uniform, high-rising batter.
- Don’t Overmix: Stir the wet and dry ingredients until just combined. Overmixing leads to a tough, dense crumb.
- Fresh Lemon Juice: Bottled juice cannot compare to the bright, clean flavor of freshly squeezed lemons for both the batter and the glaze.
- Protect the Topping: If the almonds are browning too quickly during baking, loosely tent the loaf with aluminum foil for the final 15 minutes.
- Glaze on Warm Bread: Applying the glaze while the loaf is still slightly warm helps it soak in a little, creating a delicious infused layer, while the majority sets beautifully on top.
- Toasting the Almonds (Optional): For an even nuttier flavor, toast the sliced almonds for the topping in a dry skillet for 3-4 minutes before mixing with the sugar.
This Lemon Almond Bread is a foolproof way to bring a little brightness and elegance to your baking routine.