Ultra-Lemony Lemon Loaf

If a cookie, muffin, loaf, or cake is supposed to be lemon flavoured, mine had better be as lemony as it possibly can be. We’re talking industrial quantities of zest and juice, here.

That means that when I’m baking with lemon, I will always modify the recipe and double or triple the quantity listed. What can I say? I just don’t trust other bakers’ descriptions of their recipes.

I made this loaf a few weeks ago, modified from a ho-hum recipe I found online, and it was incredible. This lemon loaf is moist and tangy, with the texture reminiscent of a pound cake, but with a fraction of the fat (success!). The yoghurt gives it a creamy texture that I couldn’t get enough of. And the lemon. Oh, the lemon! I will definitely be making this again!

So, without further ado, I present to you the ultimate recipe for lemon lovers looking for the loaf of their life. (Get it!?)

I couldn't even wait until after taking a picture of this loaf to cut myself a slice...

Ultra-Lemony Lemon Loaf

for the loaf
1/3 cup melted butter or 1/3 cup vegetable oil
1 cup white sugar
the juice of two whole lemons, minus 2 tbsp for the glaze
2 eggs
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/3 cup plain low-fat yoghurt
2 tbsp water
the zest of one lemon

for the glaze
2 tbsp reserved lemon juice
1/8 cup of sugar

1. Preheat your oven to 350º. Grease a loaf pan and set aside.

2. In a bowl, beat the melted butter, sugar, two eggs, and lemon juice. Make sure to reserve 2 tablespoons of lemon juice for the glaze.

3. In a separate bowl, mix the flour, baking powder, and salt.

4. In a small measuring cup, mix the yoghurt with the water until thoroughly combined.

5. Alternate in between adding the flour mixture and the yoghurt mixture to the liquid ingredients, stirring in between. The batter should be smooth and quite thick.

6. Add the lemon zest.

7. Pour the batter into the pan and bake for approximately 30 minutes, or until the edges of the loaf are slightly browned and a toothpick inserted into the centre of the loaf comes out clean.

8. Allow the loaf to cool in the pan for at least 10 minutes before removing it.

9. To prepare the glaze, combine the sugar and remaining lemon juice and mix thoroughly. Pour the glaze over the loaf. It is quite liquid so if you prefer pouring the glaze on the loaf while it is still in the pan, that is an option. However, it may be more challenging to remove the loaf from the pan as a result.

10. Watch it disappear in the flash of an eye! Yum.

Some thoughts: I’ve heard that if you rub your sugar with the zest beforehand, the friction releases more of the lemon flavour (in which case the zest goes in at the same time as the sugar in the recipe). Alternatively, letting the lemon juice and zest soak together works well too. I might try one of these methods next time I bake this loaf.


3 thoughts on “Ultra-Lemony Lemon Loaf

  1. Pingback: Olive Oil Lemon Poppy Seed Scones | dontforgettheoliveoil

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