Lemon Loaf

Lemon loaf with lemony glaze

This is such a really lovely snacking cake to accompany coffee or tea. I find it is quite similar to a lemon loaf that you get at a certain coffee shop chain. You know the one… with the green mermaid ;)

I mixed this by hand but you can absolutely use a mixer if you wish. It has a really nice brightness from the lemon syrup but you can definitely skip the syrup and the glaze if you prefer. But it is so special to have that extra lemony zippiness from the syrup and the glaze.

Lemon Loaf

Ingredients:

• 1 -1/2 cups all-purpose flour

• 1-1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 2 large eggs, room temperature

• Zest of 2 large lemons

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1/2 cup Greek yogurt (buttermilk or sour cream also work really well)

Lemon Syrup:

• 1/4 cup lemon juice

• 3 tbsp powdered sugar

Lemon Glaze:

• 1 cup powdered sugar

• 2 tbsp lemon juice

• 1/2 -1 tbsp milk (until you reach a thick glaze, it should be able to pour it but it shouldn’t be too runny)

Directions:

1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

2. In a medium bowl combine the flour, baking powder and salt. Set aside.

3. In a large bowl, add the sugar and the lemon zest. Using your fingers, press the lemon zest into the sugar until the zest is evenly distributed into the sugar. This step really helps infuse the sugar with that lemony flavour. Add the butter. Using a whisk, cream the butter and sugar until light and fluffy, about 5 minutes.

4. Whisk in the eggs, one at a time, being sure to fully incorporate before adding the next one. Whisk in the lemon juice and vanilla extract.

5. You will now add the dry ingredients in three additions, alternating with the yogurt. Using a silicone spatula, gently fold one-third of the dry ingredients into the wet ingredients. Fold in half of yogurt. Repeat, and end on the dry ingredients, making sure to not overmix the batter.

6. Transfer the batter into the prepared loaf pan, smoothing the top. Place in the middle rack of the oven. Bake for about 40-55 minutes, rotating the pan half-way through baking time. Insert a toothpick in the centre of the loaf to test for doneness. It is fully-baked when the toothpick comes out mostly clean with a few moist crumbs.

7. Using two small bowls or measuring cups, mix the syrup and the lemon glaze. Set them aside.

8. Let the loaf rest in the pan for about 15 minutes. Pour the syrup over the warm loaf and tilt the pan around to make sure the syrup coats every part of the loaf. Let the loaf absorb the syrup.

9. Once the loaf is cool enough to handle (usually after another 30 minutes or so) transfer the loaf to a wire rack to cool completely.

10. When the loaf has cooled completely, pour the lemon glaze over the top of the loaf. Make sure it has cooled completely or the glaze will melt! It is ready to serve once the glaze has firmed up a bit.

11. The loaf can stay at room temperature for about a week in an airtight container. Just slice as needed, it will dry out faster if you pre-slice it!

Enjoy!

A slice of lemon loaf on a plate