White Chocolate Lemon Bread Lemon Glaze
Soft and delicious glazed white chocolate lemon loaf goes well with just the right amount of lemon. too delicious!
Sweet breads like this White Chocolate Lemon Bread, Blueberry Bread Yeast Free and Glazed Almond Poppy Seed Bread are easy to make and delicious. Not only will you love this rich, sweet bread, but you’ll also love how easy it is to make!
Lemon Cake Mix Bread
I’m not a yeast expert, which means I make a lot of quick bread recipes and not a lot of sourdough bread. My mom, on the other hand, has used yeast her whole life and can handle any bread recipe. Luckily for me, she found a yeast-free white chocolate lemon bread recipe. She tried it and made a loaf for each family. The bread was gone in minutes (no kidding!) So good!
I was so happy to find out that this is a delicious and easy non-yeast bread recipe. Some might argue that using cake flour to make bread is cheating, but I said “who cares? Simple and delicious!” 😉
Husband claims this is his favorite bread. I might have to agree with him. I’m not a huge lemon fan, but this recipe has just the right amount of lemon without struggling at all. The glaze on top is definitely my favorite part. I can’t wait to eat some more of this delicious bread! ! If you like lemon and white chocolate, I will definitely try this.
How to Make White Chocolate Lemon Bread
combine. Combine cake flour, pudding powder, oil and eggs in a bowl and mix well with a whisk. Add sour cream, lemon juice and lemon zest. Mix by hand. Pour into a greased baking sheet.
bake. Bake at 350 degrees for about 45 minutes (for smaller loaf pans, about 15 minutes). calm down.
glaze. Poke holes in top of bread and drizzle with glaze (to make, combine 1 ½ cups powdered sugar, juice of one lemon, and lemon zest – add more lemon juice if glaze is too thick). Please enjoy!
Tips + Storage Information
- Using a different flavored pudding mix for the glaze, lemon or vanilla pudding is a great alternative to white chocolate.
- Substitute plain Greek yogurt or cottage cheese for the sour cream. Just make sure you’re not using a low-fat variety.
- Use this bread to make buns. Fill your mini pan no more than ½ times full and check every 5 minutes after 25 minutes of cooking. Once the toothpicks come out clean, they are ready to be removed from the oven.
make this bread ahead of time and freeze (before adding the glaze) up to 6 months. Once cooled, simply wrap it in plastic wrap and store in a Ziploc freezer bag or wrap in aluminum foil. It’s best to wait until thawed in the refrigerator overnight before adding the glaze, then bring it back to room temperature.
shop Cover in the refrigerator for a few days.
For more lemon extracts, check out:
Prep time 10 minutes
Cook Time 45 minutes
Total time 55 minutes
1 loaf of bread
Calories 3838 kcal
by Lil’ Luna
- 1 box lemon cake mix
- 4 eggs
- 1/4 cup oil
- 2 boxes of instant white chocolate pudding powder
- 1/3 cup freshly squeezed lemon juice
- 1 cup sour cream
- Lemon zest from 1 lemon
Combine cake flour, pudding powder, oil and eggs in a bowl and mix well with a whisk.
Add sour cream, lemon juice and lemon zest. Mix by hand. Pour into a greased baking sheet.
Bake at 350 degrees for about 45 minutes (for smaller loaf pans, about 15 minutes). calm down.
Poke holes in top of bread and drizzle with glaze (to make, combine 1.5 cups powdered sugar, juice, and zest of one lemon – add more lemon juice if glaze is too thick). Please enjoy!