Glazed Lemon Loaf
A delightful treat that perfectly balances sweetness and tanginess, this moist loaf cake is enhanced by a lemon glaze for a refreshing dessert.
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.
Notes
Make sure all ingredients are at room temperature for better mixing. Don’t overmix the batter once the wet and dry ingredients are combined for a tender loaf. Adjust the thickness of the glaze by adding more or less lemon juice.