Glazed lemon loaf is what you make whenever you’re after one thing not too candy that’s fuss-free to make. Beautiful shiny lemon flavour with buttery undertones, it’s a fast bread which implies no yeast and simple to make. Glorious shelf lifetime of 5 days!
Glazed lemon loaf
Fast breads are a fantastic choice for these occasions when you will have the urge or have to bake, however don’t have the time for extra concerned recipes. They’re additionally handy – simple to move and simple to serve. Slice like bread and eat on a serviette!
As for as we speak’s lemon glazed loaf, it’s right here after I responded to a query on Fb for tips on how to convert my easy Lemon Yogurt Cake right into a loaf. “Use the recipe as is however I’d change half the oil with melted butter to get buttery flavour into it, as a result of it’ll be taller than the cake so there’s much less frosting-to-cake ratio so that you’ll need the cake to have extra flavour. I’d in all probability dial up the lemon flavour for a similar motive. And it’ll take longer to bake – simply preserve testing with a skewer!”
By the point I obtained to the tip of the response, the “simply do that” all of the sudden appeared rather less easy. So I made a decision to create and correctly take a look at it, write it up and publish it! 😂
Substances in Glazed Lemon Loaf
Right here’s what it’s essential to make this. Be aware: Lemon extract is really helpful for actually good lemon flavour, however you will get away with doubling the zest as an alternative!
-
Yogurt – A “secret ingredient” in baking to make batters that bake up into pretty moist truffles, muffins and many others. Any plain, unsweetened yogurt is ok right here. I usually use Greek Yogurt. Substitute with bitter cream (full fats).
-
Flour – Simply plain / all goal flour. Self-rising flour can be utilized rather than flour and baking powder, nonetheless, the loaf gained’t be fairly as delicate or rise as properly. Baking powder + flour is simply simpler. 🙂
Gluten-free – I’ve not tried myself however reader Julie reported nice success utilizing gluten free flour! See her touch upon this recipe dated 12 June 2023.
-
Baking powder – This makes this loaf rise.
-
Butter AND oil – Butter provides pretty buttery flavour into baked items whereas oil makes the crumb moist. On this explicit loaf, I wished the perfect of each worlds so we’re utilizing each.
In most recipes, I take advantage of one or the opposite – or I take advantage of butter plus one other approach to maintain the crumb moist (just like the extra concerned approach for the reader-favourite plush Vanilla Cake).
Oil varieties – Vegetable or canola oil, or every other plain flavoured oil (equivalent to sunflower, grapeseed oil) can be utilized. For the butter, use unsalted.
-
Recent lemon – Recent please! We’d like the zest and juice. Zest is the place all of the lemon flavour is! Juice supplies largely tang, not a lot lemon flavour.
-
Lemon extract (pure) – To make the lemon flavour on this un-missable. It actually does improve the lemon flavour in a manner that you would be able to’t obtain utilizing simply contemporary lemons. However if you happen to’ve obtained a stack of contemporary lemons, be happy to skip this and double up on zest as an alternative.
-
Vanilla – For flavour. I take advantage of vanilla extract right here which is actual vanilla flavour. Vanilla essence is synthetic so the flavour shouldn’t be pretty much as good. I usually solely use pricier vanilla bean paste or vanilla beans for extra refined dessert recipes, equivalent to Creme Brûlée and Flan Pâtissier (the world’s best Custard Tart!)
-
Sugar – Simply 1 cup which makes this loaf on the less-sweet facet.
-
Eggs – At room temperature, so that they incorporate simply into the batter. I take advantage of massive eggs that are ~55g / 2 oz every, an trade normal so the eggs shall be labelled “massive eggs” on the carton.
-
Salt – Only a contact, to carry out the flavours. That is good normal follow for all (properly, most!) candy baking recipes.
Lemon glaze
For the glaze, you simply want delicate icing sugar / powdered sugar and lemon juice. Australia – make sure you use delicate icing sugar, not pure icing sugar which is able to set into a tough icing, like royal icing.
make this lemon loaf
Combine dry components. Combine moist components. Combine moist into dry. Bake! How simple it that!
-
Whisk the dry components in a big bowl.
-
Whisk the moist components in a separate bowl till mixed.
-
Pour the moist into the dry components then whisk simply till mixed and lump free. Don’t preserve whisking as it will trigger your cake to come back out onerous!
-
Pour / scrape the batter right into a lined pan. (Be aware – after I say “lined pan”, I take advantage of a single sheet of baking / parchment paper to line the lengthy sides and base. I don’t trouble with the brief facet – no sticking issues if you happen to grease it).
-
Bake 45 minutes uncovered, then loosely cowl with foil and bake for an extra 20 minutes or till a skewer inserted into the centre comes out clear.
-
Relaxation 10 minutes – Let it relaxation within the pan for 10 minutes (all truffles are very fragile when contemporary out of the oven) earlier than transferring it onto a cooling rack.
-
Cool – Use the paper overhang to elevate it out onto a cooling rack, then cool fully for 3+ hours earlier than glazing!
-
Glaze – To make the glaze, simply combine the icing sugar (powdered sugar) and lemon juice collectively. Then spoon / unfold it onto the floor, coaxing drips down the facet.
⚠️ GLAZE THICKNESS CAUTIONARY NOTE!
I discover glazes will go from seemingly too thick to manner too skinny with simply even the barest smidge of additional liquid. So take care and be affected person when mixing the glaze! I solely use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar. At first it’s going to seem to be there’s nowhere close to sufficient liquid, however be affected person, preserve mixing! It is going to flip right into a thick glaze that can drape over your lemon loaf moderately than spreading into a skinny, clear (unsatisfying) glaze.
The no-glaze choice
“Everyone” loves the glaze however truly, there’s case for a no-glaze model too. No glaze means you possibly can toast it like bread – actually, in a toaster. Then slather with butter and for a extremely nice final touch, drizzle with honey.
You’ll be able to simply think about the flavour combo right here, proper?? Not-too-sweet lemony cake soaked with calmly salted melted butter and candy honey. It’s so good I nearly printed this recipe with out the glaze!!
Whichever manner you go, glaze or no glaze, you possibly can’t go improper with this lemon loaf. It’s additionally a type of recipes that’s fairly forgiving, so it’s one for these new to baking or if in case you have little helpers eager to become involved.
Stays contemporary 5 days
And at last – this lemon loaf has a superb shelf life. Common readers know that I’m infamous for extending the shelf lifetime of baked items! It used to drive me mad that individuals would simply settle for that do-it-yourself muffins would go stale in a single day, and that truffles are greatest made on the day of serving as they lose freshness inside 24 hours. Who has the time to bake contemporary on the day, to not point out the frustration of not with the ability to take pleasure in truffles for days afterwards? The reader-favourite Vanilla Cake and Cupcakes are in all probability essentially the most well-known examples round right here – they keep contemporary for 4 to five days which is extraordinary!
As for this lemon loaf – it’s good for 3 days, nonetheless nice 5 days later. Maintain it within the fridge if it’s heat the place you’re, but when not, the pantry is ok.
Get pleasure from! – Nagi x
Watch tips on how to make it
Hungry for extra? Subscribe to my e-newsletter and observe alongside on Fb, Pinterest and Instagram for all the newest updates.
Glazed lemon loaf
Prep: 15 minutes
Cook dinner: 1 hr 5 minutes
Cooling: 3 hrs
Complete: 4 hrs 20 minutes
Baked, Cake, fast bread
Western
Servings8 – 10
Faucet or hover to scale
Substances
Moist components (Be aware 2 – room temp):
Directions
-
Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75″) with baking / parchment paper. (Be aware 4)
-
Batter – Whisk Dry components in a big bowl. Whisk Moist components in a separate bowl. Pour Moist components into the Dry components. Whisk simply till lump free. Pour into the ready loaf pan then easy the floor.
-
Bake 45 minutes uncovered. Loosely cowl with foil then bake an extra 20 minutes or till a skewer inserted comes out clear.
-
Cool & glaze – Stand 10 min in pan then prove onto a cooling rack. Totally cool earlier than glazing (~3 hours). Use a spoon to unfold and coax pretty glaze drips down the facet! Lower thick slices and serve.
-
Glaze – Whisk components till mixed and easy, a thick easy frosting that can drip thickly, not be clear. Begin with 3 1/2 teaspoons lemon juice, and add 1/2 tsp additional, as wanted. (Be aware 5 on thickness)
Recipe Notes:
1. Self elevating flour can be utilized as an alternative of flour + baking powder however the cake gained’t rise as properly (self elevating flour isn’t pretty much as good as combining flour + baking powder).
Gluten-free – I’ve not tried myself however reader Julie reported nice success utilizing gluten free flour! Simply sub the flour, similar amount, nothing else. See her touch upon this recipe dated 12 June 2023.
2. Room temp – It’s greatest to have fridge-cold components de-chilled so that they incorporate extra simply into the batter and ensures you the melted butter doesn’t solidify into lumps. Eggs will be submerged in scorching water for a couple of minutes, yogurt will be microwaved for 15 seconds then stirred.
3. Lemon extract (pure) – This actually drives house the lemon flavour. You simply can’t get the identical quantity of lemon flavour on this cake simply utilizing contemporary lemons, sadly! When you go loopy with lemon juice, it simply makes it bitter. Zest is the place the lemon flavour is, however there’s a restrict to effectiveness. For greatest flavour, just a bit pure lemon extract.
4. Pan & lining – I simply line lengthy facet and base with a single sheet. The loaf doesn’t follow the brief ends. In case your pan is bigger, then your loaf will simply not be as tall as pictured. Cook dinner time shall be across the similar, however maybe test 5 minutes earlier.
5. Glaze – You need it as thick as attainable so it’s not a extremely skinny glaze, however a consistency so it’s going to drip slowly down the facet of the loaf and never be see by. It is going to go from too thick to too skinny with the tiniest bit of additional liquid so begin with 3 teaspoons and add 1/2 teaspoon additional lemon juice at a time till you obtain the correct consistency (take a look at down facet of bowl).
Leftovers will preserve for five days in an hermetic container. I preserve it within the fridge if it’s heat climate however all the time serve at room temperature for greatest flavour!
Diet per slice assuming 10 slices, together with glaze.
Diet Info:
Energy: 367cal (18%)Carbohydrates: 57g (19%)Protein: 5g (10%)Fats: 14g (22%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.3gLdl cholesterol: 52mg (17%)Sodium: 56mg (2%)Potassium: 253mg (7%)Fiber: 1g (4%)Sugar: 33g (37%)Vitamin A: 260IU (5%)Vitamin C: 2mg (2%)Calcium: 111mg (11%)Iron: 2mg (11%)
Lifetime of Dozer
Dunno why I look so glad when Dozer appears so tortured, ready to style that little bit of lemon cake!
