Glazed lemon loaf

Name: Glazed lemon loaf
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 4 h 20 min
Yield: 8 - 10
Ingredients: 2 cups plain flour / all-purpose flour; 4 tsp baking powder; 1/8 tsp salt; 1 cup PLAIN yogurt; 2 large eggs; 75g / 5 tbsp unsalted butter; 1/4 cup vegetable or canola oil; 2 tbsp lemon zest; 1/4 cup lemon juice; 1 1/4 cups caster sugar / superfine sugar; 1/2 tsp vanilla extract; 1 1/2 tsp lemon extract; 1 cup soft icing sugar/powdered sugar; 3 - 3 1/2 tsp+ lemon juice

User Reviews

4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Cooling
3 hrs
Total Time
4 hrs 20 mins
Servings
8 - 10
Calories
367 kcal
Course
Cake, Bread, Baked Goods
Cuisine
American

Glazed lemon loaf

Kai Walton

Report

Recipe video above. Just a lovely lemon loaf with really great lemon flavour that's fuss-free to make, easy to transport and serve. Oil and yogurt keeps the crumb moist while butter adds lovely flavour. It stays fresh for 5 days!Everybody loves the lemon glaze but it's also terrific without because you can toast it, slather with butter then drizzle with honey. SO GOOD!

Share:

I Made This!

105 people made this

Print

28 people printed this

Save this

84 people saved this

Ingredients

Servings

Dry ingredients:

2 cups plain flour / all-purpose flour (Note 1 for GF)
4 tsp baking powder (make sure yours is alive!)
1/8 tsp salt

Wet ingredients (Note 2 - room temp):

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 flavoured 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)

Glaze (optional):

1 cup soft icing sugar/powdered sugar , sifted
3 - 3 1/2 tsp+ lemon juice

Add to Shopping List

Instructions

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") with baking / parchment paper. (Note 4)
Batter - Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.
Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.
Cool & glaze - Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.
Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)

Notes

Adapted from two beloved reader favourites - Lemon Yogurt Cake and Blueberry Lemon Loaf - but with better lemon flavour plus buttery flavour added (see in post for why!).
Adapted from two beloved reader favourites -
Lemon Yogurt Cake
and
Blueberry Lemon Loaf
- but with better lemon flavour plus buttery flavour added (see in post for why!).
Self raising flour can be used instead of flour + baking powder but the cake won't rise as well (self raising flour isn't as good as combining flour + baking powder).
Gluten-free - I have not tried myself but reader Julie reported great success using gluten free flour! Just sub the flour, same quantity, nothing else. See her comment on this recipe dated 12 June 2023.
Room temp - It's best to have fridge-cold ingredients de-chilled so they incorporate more easily into the batter and ensures you the melted butter doesn't solidify into lumps. Eggs can be submerged in hot water for a few minutes, yogurt can be microwaved for 15 seconds then stirred.
Lemon extract (natural) - This really drives home the lemon flavour. You just can't get the same amount of lemon flavour in this cake just using fresh lemons, sadly! If you go crazy with lemon juice, it just makes it sour. Zest is where the lemon flavour is, but there's a limit to effectiveness. For best flavour, just a little natural lemon extract.
Pan & lining - I just line long side and base with a single sheet. The loaf doesn't stick to the short ends. If your pan is larger, then your loaf will just not be as tall as pictured. Cook time will be around the same, but perhaps check 5 minutes earlier.
Glaze - You want it as thick as possible so it's not a really thin glaze, but a consistency so it will drip slowly down the side of the loaf and not be see through. It will go from too thick to too thin with the tiniest bit of extra liquid so start with 3 teaspoons and add 1/2 teaspoon extra lemon juice at a time until you achieve the right consistency (test down side of bowl).
Leftovers will keep for 5 days in an airtight container. I keep it in the fridge if it's warm weather but always serve at room temperature for best flavour!
Nutrition per slice assuming 10 slices, including glaze.

Nutrition Information

Show Details

Calories 367cal (18%) Carbohydrates 57g (19%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 52mg (17%) Sodium 56mg (2%) Potassium 253mg (7%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 260IU (5%) Vitamin C 2mg (2%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8- 10

Amount Per Serving

Calories 367 kcal

% Daily Value*

Calories	367cal	18%
Carbohydrates	57g	19%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.3g	15%
Cholesterol	52mg	17%
Sodium	56mg	2%
Potassium	253mg	5%
Fiber	1g	4%
Sugar	33g	66%
Vitamin A	260IU	5%
Vitamin C	2mg	2%
Calcium	111mg	11%
Iron	2mg	11%