Glazed lemon loaf
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Cooling
3 hrs
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Total Time
4 hrs 20 mins
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Servings
8 - 10
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Calories
367 kcal
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Course
Cake, Bread, Baked Goods
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Cuisine
American
Glazed lemon loaf
Description
The Glazed lemon loaf uses a combination of flour and baking powder for leavening, combined with plain yogurt and eggs to create a moist batter. Butter and vegetable oil contribute to its richness and texture, while fresh lemon zest, lemon juice, and lemon extract enhance the citrus flavor. The batter is baked in a lined loaf pan until a skewer comes out clean, yielding a soft loaf with a slightly dense but tender crumb.
The finishing touch is a thick lemon glaze made by combining powdered sugar and lemon juice, forming a frosting that slowly drips down the sides and adds a sweet, tangy contrast to the loaf's buttery lemon base. This cake slices well into thick pieces and can be served as a refreshing treat alongside tea or coffee.
For best results, ingredients should be at room temperature to ensure even mixing and prevent butter lumps. The glaze consistency should be carefully adjusted to drip without being see-through. Leftover loaf can be stored in an airtight container for up to five days, and serving at room temperature maintains the best flavor and texture.
Ingredients
Dry ingredients:
- 2 cups all-purpose flour Note 1 for GF, aka plain flour
- 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 egg ~55g/2oz each), at room temperature, large
- 75g / 5 tbsp butter melted and cooled, unsalted
- 1/4 cup vegetable oil or other neutral flavoured oil, or canola oil
- 2 tbsp lemon ~2 large lemons, zest
- 1/4 cup lemon juice
- 1 1/4 cups caster sugar sub normal/granulated sugar, aka superfine sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract - sub 1 tbsp extra zest (Note 3)
Glaze (optional):
- 1 cup powdered sugar sifted, aka soft icing sugar
- 3 - 3 1/2 tsp+ lemon juice
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
- Use room temperature eggs and yogurt to help ingredients blend smoothly and prevent butter from solidifying.
- To ensure proper rising, use fresh baking powder or combine all-purpose flour with baking powder rather than self-raising flour.
- The lemon glaze should be thick enough to drip slowly; add lemon juice gradually to achieve the right consistency.
- This loaf keeps well for up to five days in an airtight container and is best served at room temperature, especially if refrigerated during warm weather.
- For a gluten-free version, substitute the flour with gluten-free flour using the same quantity as all-purpose flour.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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