4.9 from 94 votes
Glazed lemon loaf
The Glazed lemon loaf is a tender, moist cake combining all-purpose flour, baking powder, and yogurt with rich butter and lemon flavors derived from zest, juice, and lemon extract. It achieves a soft crumb with a bright, tangy taste accented by a thick lemon glaze that drips slowly down the sides. This loaf provides a refreshing citrus dessert or snack option, ideal for those who appreciate a moist cake with balanced lemon notes complemented by a buttery base.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Cooling
3 hrs
Total Time
4 hrs 20 mins
Servings:
8
- 10
Calories:
367 kcal
Course:
Cake, Bread, Baked Goods
Cuisine:
American
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 - 10
Amount Per Serving
Calories 367
% 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.