Description
A moist and flavorful glazed lemon loaf bursting with zesty lemon flavor, featuring a soft yogurt-infused crumb and a glossy lemon glaze. Perfect for teatime or dessert, this loaf combines bright citrus notes with a tender texture and a sweet, tangy icing.
Ingredients
Dry Ingredients
- 2 cups plain flour / all-purpose flour (Note 1 for GF)
- 4 tsp baking powder
- 1/8 tsp salt
- 1 1/4 cups caster sugar / superfine sugar (sub normal/granulated sugar)
Wet Ingredients
- 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
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract (or substitute 1 tbsp extra zest)
Glaze
- 1 cup soft icing sugar / powdered sugar, sifted
- 3 – 3 1/2 tsp lemon juice (plus extra 1/2 tsp as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. Grease and line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75 inches) loaf pan with baking or parchment paper to ensure easy removal of the baked loaf.
- Mix Dry and Wet Ingredients: In a large bowl, whisk together all the dry ingredients: flour, baking powder, salt, and caster sugar. In a separate bowl, whisk the wet ingredients: yogurt, eggs, melted and cooled butter, vegetable or canola oil, lemon zest, lemon juice, vanilla extract, and lemon extract. Pour the wet ingredients into the dry ingredients and gently whisk until the batter is smooth and lump-free.
- Bake the Loaf: Pour the prepared batter evenly into the lined loaf pan. Smooth the surface with a spatula for an even finish. Bake uncovered for 45 minutes, then lightly cover the loaf with foil and continue baking for an additional 20 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
- Cool the Loaf: Allow the loaf to stand in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely, approximately 3 hours, which ensures the right texture for glazing.
- Prepare and Apply Glaze: Whisk the sifted icing sugar with 3 1/2 teaspoons of lemon juice until a thick, smooth, and glossy frosting forms. Adjust with an extra 1/2 teaspoon of lemon juice if needed to achieve the desired thickness that drips but is not transparent. Use a spoon to spread the glaze on the cooled loaf, coaxing drips down the sides for a beautiful finish. Slice thickly and serve.
Notes
- Note 1: For a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for baking.
- Note 3: If lemon extract is unavailable, increase lemon zest by 1 tablespoon to enhance lemon flavor.
- Note 4: Properly lining the loaf pan with parchment paper ensures the loaf releases cleanly and maintains shape.
- Note 5: The glaze should be thick enough to coat the loaf and create drips, but not so thin that it runs off or becomes transparent; adjust lemon juice quantity accordingly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
