Glazed lemon loaf is a delightful treat that perfectly balances sweetness with tanginess. This moist and flavorful loaf cake makes for a wonderful afternoon snack or a refreshing dessert. The lemon glaze adds a lovely shine and an extra burst of citrus flavor, making it irresistible.
Why Make This Recipe
This recipe is perfect for anyone who loves lemon desserts or is looking for a simple yet impressive cake to serve at gatherings. It’s easy to prepare, requires common kitchen ingredients, and can be enjoyed by the whole family. Plus, making your own loaf gives you control over the flavors and ingredients, ensuring a fresh and delicious treat.
How to Make Glazed Lemon Loaf
Making a glazed lemon loaf is straightforward and requires just a few steps.
Ingredients:
- 2 cups plain flour / all-purpose flour (Note 1 for GF)
- 4 tsp baking powder
- 1/8 tsp salt
- 1 cup plain yogurt (at room temperature)
- 2 large eggs (~55g/2oz each, at room temperature)
- 75g / 5 tbsp unsalted butter (melted and cooled)
- 1/4 cup vegetable or canola oil (or other neutral flavored oil)
- 2 tbsp lemon zest (~2 large lemons)
- 1/4 cup lemon juice
- 1 1/4 cups caster sugar / superfine sugar (sub normal/granulated sugar)
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract (sub 1 tbsp extra zest, Note 3)
- 1 cup soft icing sugar/powdered sugar (sifted)
- 3 – 3 1/2 tsp+ lemon juice
Directions:
Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75″) loaf pan with baking or parchment paper (Note 4).
In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.
In another bowl, whisk together the wet ingredients: yogurt, eggs, melted butter, oil, lemon zest, lemon juice, caster sugar, vanilla extract, and lemon extract.
Pour the wet ingredients into the dry ingredients and whisk until just combined and lump-free. Pour the batter into the prepared loaf pan and smooth the surface.
Bake in the oven for 45 minutes. After that, loosely cover the top with foil and bake for an additional 20 minutes, or until a skewer inserted into the center comes out clean.
Let the loaf stand in the pan for 10 minutes. Then, turn it out onto a cooling rack. Allow it to cool completely, which may take around 3 hours, before glazing.
How to Serve Glazed Lemon Loaf
Once the loaf is fully cooled, it’s time to glaze. Whisk together the icing sugar and lemon juice until smooth and thick. Use a spoon to spread the glaze over the top, allowing it to dribble down the sides. Cut thick slices to serve and enjoy with a cup of tea or coffee.
How to Store Glazed Lemon Loaf
Store any leftover glazed lemon loaf in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week if you prefer it chilled. If you want to keep it longer, slice it and freeze it for up to three months. Just wrap it well in plastic wrap and place it in a freezer bag.
Tips to Make Glazed Lemon Loaf
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter once the wet and dry ingredients are combined; this will help keep the loaf tender.
- Adjust the thickness of the glaze by adding more or less lemon juice to achieve your desired consistency (Note 5).
Variation
You can add poppy seeds for an added crunch or replace some of the yogurt with sour cream for a different tang. Additionally, you can experiment with different citrus flavors, like lime or orange, in place of lemon.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture and flavor may change slightly. You may want to add a bit more liquid if the batter seems too thick.
2. How do I know when my lemon loaf is done?
Insert a skewer into the middle of the loaf. If it comes out clean or with a few crumbs, the loaf is done.
3. Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend to make this lemon loaf gluten-free (Note 1).
Enjoy baking your glazed lemon loaf, and share it with family and friends for a truly delightful experience!
Glazed Lemon Loaf
Ingredients
Dry Ingredients
- 2 cups plain flour / all-purpose flour Note 1 for GF
- 4 tsp baking powder
- ⅛ tsp salt
Wet Ingredients
- 1 cup plain yogurt at room temperature
- 2 large eggs (~55g/2oz each, at room temperature)
- 75 g unsalted butter melted and cooled
- ¼ cup vegetable or canola oil or other neutral flavored oil
- 2 tbsp lemon zest (~2 large lemons)
- ¼ cup lemon juice
- 1 ¼ cups caster sugar / superfine sugar (sub normal/granulated sugar)
- ½ tsp vanilla extract
- 1 ½ tsp lemon extract (sub 1 tbsp extra zest, Note 3)
Lemon Glaze
- 1 cup soft icing sugar/powdered sugar sifted
- 3 – 3 ½ tsp+ lemon juice
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75″) loaf pan with baking or parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: yogurt, eggs, melted butter, oil, lemon zest, lemon juice, caster sugar, vanilla extract, and lemon extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined and lump-free. Pour the batter into the prepared loaf pan and smooth the surface.
Baking
- Bake in the oven for 45 minutes. After that, loosely cover the top with foil and bake for an additional 20 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf stand in the pan for 10 minutes. Then, turn it out onto a cooling rack. Allow it to cool completely, which may take around 3 hours, before glazing.
Glazing
- Once the loaf is fully cooled, whisk together the icing sugar and lemon juice until smooth and thick. Use a spoon to spread the glaze over the top, allowing it to dribble down the sides. Cut thick slices to serve.
