Gluten Free Glazed Lemon Bread Recipe

A light and luscious treat for breakfast or anytime!

This is a great recipe for a loaf.  Or muffins.  Or mini-muffins or mini-loaves.

SPH Glazed Lemon Bread
Inspired by a recipe by Marjorie Rose
as seen in Taste of Home magazine

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon lemon extract
1 tablespoon grated lemon zest, optional
1 1/2 cups Gluten Free Bisquick (brand)
1/2 cup sour cream
4 tablespoons Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons milk, water, or lemon juice (more if needed to make it thin enough)
1 tablespoon lemon extract (use if not using lemon juice)

Preheat oven to 350, and grease a 9" x 5" loaf pan.  In a large mixing bowl, cream together butter and sugar.  Beat in eggs, one at a time, then add lemon extract.  This would also be a good time to add the lemon zest if you are using it.  Alternately add Bisquick and sour cream, ending with Bisquick, stirring until well combined each time.  Pour into loaf pan, and bake for about an hour.  Check with a bamboo skewer or knife inserted in center, and if your tester comes out clean, your loaf is done.

Allow to cool for about 15 minutes.  Meanwhile, whisk together frosting, liquid of choice and lemon extract (if using).  While loaf is still warm, drizzle top with glaze.  Spread with a knife if necessary.  Allow loaf to cool completely, and slice and serve.

Some other options?  Use orange extract instead of lemon.  Instead of a thinned glaze, eliminate the liquid from the glaze altogether, and let the heat of the loaf melt the flavored frosting.  Want your loaf yellower (or oranger)?  Add a few drops of food color.  Make a strawberry lemonade loaf by glazing with melted strawberry jelly.

This would be lovely to bring to a summer brunch, to small group/Bible study, or to a new neighbor.  Or take a loaf to someone who is new to the whole gluten free world as a little encouragement.

Enjoy!