Sour Lemon Bread

Bring the sunshine indoors with this bread, which is bursting with lemony goodness.

Serves: 8Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. granulated sugar
  • 2 Tbsp. grated lemon zest
  • 1⁄2 cup buttermilk
  • 1⁄3 cup sour cream
  • 1 large egg
  • 3 Tbsp. unsalted butter
  • 3 cups bread flour
  • 3⁄4 tsp. kosher salt
  • 1 tsp. active dry yeast
  • 2 cups confectioners' sugar
  • 3 Tbsp. lemon juice


  • Combine sugar and lemon zest in a small coffee grinder or food processor and blend until the sugar is bright yellow and moist.
  • Place all ingredients, except the powdered sugar and lemon juice, into the bread machine according to the manufacturer’s instructions. (Order of ingredients may vary.) Use the white bread cycle, and the light crust setting if available. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.
  • Mix together powdered sugar and lemon juice, and when the dough is removed from the machine, brush it generously across the crust. Let it soak in, and repeat until all the glaze is absorbed.