Glazed lemon loaf is what you make when youre after something not too sweet thats fuss-free to make.
Excellent shelf life of 5 days!
Theyre also convenient easy to transport and easy to serve.
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Slice like bread and eat on a napkin!
Id probably dial up the lemon flavour for the same reason.
And it will take longer to bake just keep testing with a skewer!
So I decided to create and properly test it, write it up and publish it!
Ingredients in Glazed Lemon Loaf
Heres what you oughta make this.
Yogurt A secret ingredient in baking to make batters that bake up into lovely moist cakes, muffins etc.
Any plain, unsweetened yogurt is fine here.
I typically use Greek Yogurt.Substitutewith sour cream (full fat).
Flour Just plain / all purpose flour.
Baking powder + flour is just more effective.
Gluten-free I have not tried myself but reader Julie reported great success using gluten free flour!
See her comment on this recipe dated 12 June 2023.
Baking powder This makes this loaf rise.
Butter ANDoil Butter adds lovely buttery flavour into baked goods while oil makes the crumb moist.
In this particular loaf, I wanted the best of both worlds so were using both.
For the butter, use unsalted.
Fresh lemon Fresh kindly!
We need the zest and juice.
Zest is where all the lemon flavour is!
Juice provides mostly tang, not much lemon flavour.
Lemon extract(natural) To make the lemon flavour in this un-missable.
It really does enhance the lemon flavour in a way that you cant achieve using just fresh lemons.
I use vanilla extract here which is real vanilla flavour.
Vanilla essence is artificial so the flavour is not as good.
Sugar Just 1 cup which makes this loaf on the less-sweet side.
Eggs At room temperature, so they incorporate easily into the batter.
More on eggs for bakinghere.
Salt Just a touch, to bring out the flavours.
This is good general practice for all (well, most!)
How to make this lemon loaf
Mix dry ingredients.
Mix wet into dry.
Bake!How easy it that!
Whisk the dry ingredients in a large bowl.
Whisk the wet ingredients in a separate bowl until combined.
Pour the wet into the dry ingredients then whisk just until combined and lump free.
Dont keep whisking as this will cause your cake to come out hard!
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Pour / scrape the batter into a lined pan.
I dont bother with the short side no sticking problems if you grease it).
Glaze To make the glaze, just mix the icing sugar (powdered sugar) and lemon juice together.
Then spoon / spread it onto the surface, coaxing drips down the side.
GLAZE THICKNESS CAUTIONARY NOTE!
So take care and be patient when mixing the glaze!
I only use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar.
At first it will seem like theres nowhere near enough liquid, but be patient, keep mixing!
No glaze means you might toast it like bread literally, in a toaster.
Then slather with butter and for a really great finishing touch, drizzle with honey.
you could just imagine the flavour combo here, right??
Whichever way you go, glaze or no glaze, you cant go wrong with this lemon loaf.
Stays fresh 5 days
And finally this lemon loaf has an excellent shelf life.
Regular readers know that I am notorious for extending the shelf life of baked goods!
As for this lemon loaf its perfect for 3 days, still great 5 days later.
