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If you’re craving a bright, zesty treat that balances luscious sweetness with a refreshingly tangy kick, this Glazed Lemon Loaf Recipe is here to brighten your day. Imagine biting into a soft, buttery cake infused with vibrant lemon zest and juice, then topped with a glossy glaze that drips down every slice—a perfect companion for your afternoon tea or a delightful breakfast indulgence. Simple yet stunning, this Glazed Lemon Loaf Recipe brings sunshine straight to your kitchen.
Ingredients You’ll Need
The magic of this loaf comes from a handful of straightforward ingredients, each playing an essential role. From the light tang of yogurt that keeps the texture moist and tender, to the sharp lemon zest boosting both flavor and aroma, every component is chosen to create a harmonious blend that makes the glaze and cake sing together.
- 2 cups plain flour / all-purpose flour: Provides structure and the perfect crumb for the loaf; for gluten-free versions, see Note 1.
- 4 tsp baking powder: Helps the loaf rise light and fluffy without heaviness.
- 1/8 tsp salt: Balances sweetness and enhances lemon flavor.
- 1 cup plain yogurt (room temperature): Adds moisture and a subtle tang that keeps the cake tender.
- 2 large eggs (~55g each, room temperature): Bind ingredients together and contribute richness.
- 75g / 5 tbsp unsalted butter (melted and cooled): Brings buttery depth and moistness.
- 1/4 cup vegetable or canola oil: Ensures a soft, tender crumb with a neutral flavor.
- 2 tbsp lemon zest (~2 large lemons): Bursting with fragrant citrus oils that awaken your taste buds.
- 1/4 cup lemon juice: Fresh juice cuts through sweetness giving a bright and lively character.
- 1 1/4 cups caster sugar / superfine sugar: Dissolves easily creating a smooth sweetness throughout.
- 1/2 tsp vanilla extract: Adds warmth and balance, elevating the lemon’s brightness.
- 1 1/2 tsp lemon extract (or 1 tbsp extra zest): Amplifies lemon flavor for an irresistible aroma.
- 1 cup soft icing sugar / powdered sugar (sifted): The key to a smooth, luscious glaze that sets perfectly.
- 3 – 3 1/2 tsp+ lemon juice: Adjust thickness of the glaze and add that final punch of tartness.
How to Make Glazed Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 180°C / 350°F (160°C fan-forced). Greasing and lining your loaf pan with baking or parchment paper ensures your cake releases smoothly and keeps its shape. This simple prep sets the stage for a perfect bake.
Step 2: Whisk Dry and Wet Ingredients Separately
In one large bowl, whisk together all your dry ingredients — the flour, baking powder, and salt — until they’re well combined. In another bowl, mix your wet ingredients: the plain yogurt, eggs, melted butter, oil, lemon zest, lemon juice, caster sugar, vanilla extract, and lemon extract. Pour your wet mixture into the dry and gently whisk until the batter is lump-free but don’t overmix; you want the loaf tender, not tough.
Step 3: Bake the Loaf
Pour the smooth batter into your prepared loaf pan and smooth out the top. Bake uncovered for 45 minutes, letting the aroma fill your kitchen. Then, cover loosely with foil to prevent over-browning and bake for an additional 20 minutes or until a skewer inserted comes out clean. This two-step baking ensures a perfectly golden crust with a moist center.
Step 4: Cool and Prepare for Glazing
Let the loaf stand in the pan for about 10 minutes after baking, then carefully turn it onto a cooling rack. Waiting until it’s fully cool—about 3 hours—is absolutely worth it for the glaze to cling beautifully and create those irresistible drips down the sides.
Step 5: Whisk the Glaze
Combine your sifted icing sugar with 3 1/2 teaspoons of lemon juice, whisking until silky smooth. The goal is a thick glaze that drizzles in luscious waves—not thin and runny or too stiff. If you want it slightly thinner or thicker, add lemon juice in small increments. Then generously spoon it over your cooled loaf and encourage those lovely drips.
How to Serve Glazed Lemon Loaf Recipe
Garnishes
Dressing up your lemon loaf is easy and so worth it. Fresh lemon slices, a sprinkle of extra zest, or even a few edible flowers give that wow factor. Pretty garnishes make each slice look as inviting as it tastes.
Side Dishes
This loaf pairs beautifully with green tea, a cup of strong coffee, or even a dollop of lightly whipped cream for extra indulgence. Fresh fruit like raspberries or strawberries add a delightful contrast that’s just perfect.
Creative Ways to Present
Why not serve the Glazed Lemon Loaf Recipe as mini loaf slices at a brunch or alongside a scoop of lemon sorbet for an elegant dessert? You could also cut into cubes for a fun and tempting bite-sized snack at gatherings. Presentation is part of the joy!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover slices tightly in plastic wrap or store in an airtight container at room temperature to keep the loaf moist. It will stay fresh and zingy for up to three days, which means you can savor a slice or two later without worrying.
Freezing
For longer storage, frozen lemon loaf slices are a lifesaver! Wrap individual slices or the entire loaf wrapped tightly in cling wrap and foil, then freeze for up to one month. Thaw overnight in the fridge, and they’re ready when you are.
Reheating
To gently warm slices, pop them in the microwave for 10-15 seconds or briefly in a low oven (150°C / 300°F) wrapped in foil. Warming intensifies the lemon aroma and softens the glaze—just like fresh from the oven.
FAQs
Can I use gluten-free flour for this Glazed Lemon Loaf Recipe?
Absolutely! Just swap the plain flour with a gluten-free blend suitable for baking. Make sure your blend contains xanthan gum or a similar binding agent to maintain the loaf’s texture.
What if I don’t have lemon extract?
No worries! You can replace the lemon extract with an extra tablespoon of finely grated lemon zest. This will give you a natural burst of citrus flavor without losing any of the loaf’s bright character.
How do I know when the loaf is fully baked?
Use a skewer or toothpick inserted into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is perfectly baked. Avoid underbaking to keep it from being soggy inside.
Can I make this loaf dairy-free?
To make it dairy-free, substitute the yogurt with a plant-based alternative like coconut or almond yogurt, and use a dairy-free butter or margarine instead of unsalted butter. The texture may be slightly different but still delicious.
What’s the best way to achieve a thick glaze consistency?
Start by mixing your sifted icing sugar with 3 1/2 teaspoons of lemon juice, then slowly add more juice only as needed. The glaze should be thick enough to drip slowly but not run off the loaf. Adjusting gradually ensures that perfect balance.
Final Thoughts
I can’t encourage you enough to try this Glazed Lemon Loaf Recipe—it’s truly one of those joyful bakes that brings sunshine to any table. Whether you’re making it for a cozy afternoon, a special occasion, or simply to brighten your day, it will not disappoint. So grab those lemons, stir up the batter, and get ready for a taste of homemade happiness that’s simply unforgettable.
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Glazed Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes plus 3 hours cooling
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Glazed Lemon Loaf is a moist and flavorful cake bursting with zesty lemon notes. Made with simple pantry ingredients like plain flour, yogurt, eggs, and lemon zest, it features a tender crumb and a tangy lemon glaze that drips deliciously down the sides. Perfect for afternoon tea or a sweet breakfast treat, this loaf combines the right balance of sweet and tart with a soft icing sugar glaze that enhances its citrus punch.
Ingredients
Dry Ingredients
- 2 cups plain flour (all-purpose flour; see Note 1 for gluten-free alternative)
- 4 tsp baking powder
- 1/8 tsp salt
- 1 1/4 cups caster sugar (superfine sugar; can substitute regular 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 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 lemon zest)
Glaze
- 1 cup soft icing sugar (powdered sugar), sifted
- 3 to 3 1/2 tsp lemon juice, plus extra 1/2 tsp if needed
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C (350°F), or 160°C if using fan-forced. Grease and line a loaf pan measuring approximately 21 x 11 x 7 cm (8.5 x 4.5 x 2.75 inches) with baking or parchment paper to prevent sticking.
- Mix batter: In a large bowl, whisk together all dry ingredients: flour, baking powder, salt, and caster sugar. In a separate bowl, combine all wet ingredients: yogurt, eggs, melted butter, oil, lemon zest, lemon juice, vanilla extract, and lemon extract. Pour the wet ingredients into the dry and whisk just until lump-free and well combined. Avoid overmixing for a tender crumb. Pour the batter into the prepared loaf pan and smooth the surface evenly.
- Bake the loaf: Place the pan in the preheated oven and bake uncovered for 45 minutes. After this time, loosely cover the top with foil to prevent excessive browning and bake for an additional 20 minutes, or until a skewer inserted in the center comes out clean.
- Cool the cake: Remove the loaf from the oven and allow it to stand in the pan for 10 minutes. Then, transfer the loaf onto a cooling rack. Let it cool completely for about 3 hours before glazing to ensure the glaze sets properly.
- Prepare and apply glaze: In a bowl, whisk together the sifted icing sugar and about 3 to 3 1/2 teaspoons of lemon juice until smooth and thick but still pourable. Add up to an extra 1/2 teaspoon of lemon juice if needed to achieve the right consistency. Spoon the glaze over the cooled loaf, coaxing it to drip down the sides for a beautiful finish. Serve thick slices and enjoy!
Notes
- For a gluten-free version, substitute the plain flour with a gluten-free all-purpose blend that includes xanthan gum.
- Ensure ingredients like eggs and yogurt are at room temperature for better batter emulsification and texture.
- If you don’t have lemon extract, use an additional tablespoon of lemon zest to enhance the lemon flavor.
- Greasing and lining the loaf pan help with easy removal and prevent the cake from sticking.
- Adjust the glaze thickness by adding lemon juice gradually; it should be thick enough to coat but still drip slowly.
