Name: Glazed Lemon Loaf Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 4 h 25 min
Cuisine: Western
Ingredients: 2 cups plain flour / all-purpose flour (See Note 1 for gluten-free substitution); 4 tsp baking powder; 1/8 tsp salt; 1 1/4 cups caster sugar / superfine sugar (substitute normal granulated sugar if needed); 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; 1/2 tsp vanilla extract; 1 1/2 tsp lemon extract (or substitute 1 tbsp extra zest); 1 cup soft icing sugar / powdered sugar (sifted); 3 – 3 1/2 tsp lemon juice (plus up to 1/2 tsp extra as needed for thickness)

Description

This Glazed Lemon Loaf is a bright and tangy cake featuring a moist, tender crumb infused with fresh lemon zest and juice. Topped with a luscious lemon glaze that drips beautifully down the sides, it’s perfect for an afternoon treat or a refreshing dessert. The combination of yogurt and butter keeps the loaf moist, while the double lemon extracts enhance the citrus flavor.

Ingredients

Dry Ingredients

2 cups plain flour / all-purpose flour (See Note 1 for gluten-free substitution)
4 tsp baking powder
1/8 tsp salt
1 1/4 cups caster sugar / superfine sugar (substitute normal granulated sugar if needed)

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 flavored 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 up to 1/2 tsp extra as needed for thickness)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Grease a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75″) loaf pan, then line it with baking or parchment paper to ensure easy removal.
Mix Batter: In a large bowl, whisk together all dry ingredients—flour, baking powder, salt, and caster sugar. In another bowl, whisk the wet ingredients: yogurt, eggs, melted butter, vegetable oil, lemon zest, lemon juice, vanilla extract, and lemon extract. Pour the wet ingredients into the dry mixture, gently whisking just until the batter is free of lumps. Avoid overmixing. Pour the batter into the prepared loaf pan and smooth the surface evenly.
Bake the Loaf: Place the pan in the oven and bake uncovered for 45 minutes. Then loosely cover the top with foil and continue baking for another 20 minutes or until a skewer inserted into the center comes out clean.
Cool the Loaf: Allow the loaf to stand in the pan for 10 minutes before turning it out onto a cooling rack. Let it cool completely, which will take about 3 hours, before applying the glaze.
Prepare and Apply Glaze: Whisk together the sifted icing sugar and lemon juice until smooth. The glaze should be thick and creamy, capable of dripping slowly down the sides without being transparent. Start with 3 1/2 teaspoons lemon juice and add an extra 1/2 teaspoon if needed to reach the right consistency. Use a spoon to spread the glaze over the cooled loaf, coaxing beautiful drips down the sides. Slice thickly to serve.

Notes

Note 1: For a gluten-free version, substitute plain flour with a gluten-free plain flour blend suitable for baking.
Note 3: If lemon extract is unavailable, increase the lemon zest by 1 tablespoon for extra flavor.
Note 4: Using parchment paper helps prevent sticking and allows easy removal of the loaf from the pan.
Note 5: The glaze thickness is important—too thin will run off the loaf and be transparent; too thick will not drip nicely. Adjust lemon juice quantity carefully to achieve the ideal consistency.