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why make this recipe
Glazed lemon loaf is a delightful treat that brings a burst of fresh lemon flavor to your palate. It’s moist, sweet, and tangy, making it perfect for breakfast, dessert, or a snack. The glaze adds a lovely finish, making it not only delicious but also beautiful. It’s easy to make and perfect for sharing with friends and family.
how to make Glazed lemon loaf
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:
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Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") loaf pan with baking/parchment paper. (Note 4)
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Batter: In a large bowl, whisk the dry ingredients together. In another bowl, whisk the wet ingredients. Pour the wet mixture into the dry ingredients. Whisk just until lump-free. Pour into the prepared loaf pan and smooth the top.
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Bake: Bake for 45 minutes uncovered. After that, loosely cover with foil and bake for another 20 minutes or until a skewer inserted comes out clean.
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Cool & glaze: Let it stand in the pan for 10 minutes, then turn it out onto a cooling rack. Allow it to cool completely before glazing (about 3 hours). Use a spoon to spread the glaze and let it drip down the sides. Cut into thick slices and serve.
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Glaze: In a bowl, whisk the glaze ingredients together until smooth and thick. Start with 3 1/2 teaspoons of lemon juice, adding more as needed to get the right thickness (it should drip thickly, not be transparent).
how to serve Glazed lemon loaf
Serve slices of glazed lemon loaf alongside a cup of tea or coffee. It’s also wonderful on its own or with some fresh fruit. You can enjoy it as a midday snack or a sweet treat after dinner.
how to store Glazed lemon loaf
Store the glazed lemon loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it without the glaze. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.
tips to make Glazed lemon loaf
- Ensure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter; whisk just until combined to keep the loaf tender.
- You can use a toothpick or skewer to check if the loaf is baked through; it should come out clean.
- Add extra lemon zest for a more intense flavor if you like!
variation
You can add poppy seeds to the batter for added texture. Dried or fresh blueberries can also be mixed in for a fruitier version.
FAQs
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Q: What can I use instead of yogurt?
A: You can use sour cream or buttermilk as a substitute for yogurt.
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Q: How can I make the glaze thicker?
A: If your glaze is too thin, add more powdered sugar until you reach the desired consistency.
Glazed Lemon Loaf
Ingredients
Dry Ingredients
- 2 cups plain flour / all-purpose flour Note 1 for GF
- 4 tsp baking powder
- 1/8 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 about 5 tbsp
- 1/4 cup vegetable or canola oil or other neutral-flavored oil
- 2 tbsp lemon zest about 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)
Glaze Ingredients
- 1 cup soft icing sugar / powdered sugar, sifted
- 3 - 3 1/2 tsp+ lemon juice to achieve right thickness
Instructions
Preparation
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") loaf pan with baking/parchment paper.
- In a large bowl, whisk the dry ingredients together.
- In another bowl, whisk the wet ingredients. Pour the wet mixture into the dry ingredients and whisk just until lump-free.
- Pour into the prepared loaf pan and smooth the top.
Baking
- Bake for 45 minutes uncovered. After that, loosely cover with foil and bake for another 20 minutes or until a skewer inserted comes out clean.
Cooling & Glazing
- Let it stand in the pan for 10 minutes, then turn it out onto a cooling rack. Allow it to cool completely before glazing (about 3 hours).
- In a bowl, whisk the glaze ingredients together until smooth and thick. Start with 3 1/2 teaspoons of lemon juice, adding more as needed to get the right thickness.
- Use a spoon to spread the glaze and let it drip down the sides. Cut into thick slices and serve.