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

Scale

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

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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.