A bright lemon loaf drizzled with a sweet glaze.
Enjoy a slice for breakfast or as a sweet treat.
This loaf gets made all in one bowl which means a lot less dishes, just make sure to
pick one that will leave you with enough room to stir everything together.
Start with the eggs, you’ll need three, crack them into the bowl.
You want them to be medium sized and I always go with free range, the taste and quality
just doesn’t compare with others even when you’re just using them for baking.
Measure out a cup of yoghurt and add to the bowl.
I’m using greek yogurt but you could also use natural yoghurt, sour cream, or even buttermilk.
Use whichever one you have in your fridge or the one that is easiest to get your hands
on.
They all work the same in this recipe.
If you would like the full recipe for this lemon loaf it will be on my website as well
as the full measurements listed in the information box below.
Next is granulated sugar for some sweetness.
This lemon loaf isn’t super sweet, most of the sweetness actually comes from the glaze
which gets poured over later.
Add the sugar to the bowl with the eggs and yoghurt and use a whisk to combine the ingredients
together until the mixture is smooth.
Grate the zest from 1-2 lemons, depending on their size.
The recipe needs about 1 1-/2 to 2 tablespoons of zest, one large lemon was enough for me
but if yours are smaller 2 will be better.
Scoop the zest up and add to the mixing bowl.
In place of butter this recipe actually uses oil.
The oil helps keep moisture in the loaf so it never will turn out dry while also making
it have a very light and tender texture.
Measure out half of a cup of a neutral oil, like vegetable, canola, or sunflower and add
to the mixing bowl.
Mix the ingredients together with the whisk - bonus here there is no creaming of butter
involved.
Along with the lemon zest this recipe uses 2 tablespoons of lemon extract.
It’s used in place of lemon juice as the flavour is much stronger throughout the loaf,
the flavour from lemon juice would dissipate while the loaf is baking.
Just keep the lemon you’ve zested for the glaze.
Use the whisk to mix all of the wet ingredients together until well combined.
Place a sieve on top of the mixing bowl and add the dry ingredients.
Flour, baking powder and salt.
Along with removing any lumps the sieve also makes it so much easier to mix the dry ingredients
into the wet.
Switch to a wooden spoon and fold the batter together.
This is quite a lumpy batter so just mix until you no longer see any dry flour.
Pour the batter into a lined and greased loaf tin and place into a preheated oven to bake
for 50-55 minutes or until a tester comes out clean.
Leave to cool completely before starting on the glaze.
To make the glaze you’ll need a cup of icing sugar and the juice from one lemon, about
1-2 tablespoons.
Roll your lemons against a hard surface before juicing, you’ll get much more out of them.
Juice the lemon and pour about 2/3s of the juice into a small bowl with the icing sugar.
Give it a mix and add more juice as desired.
I like the glaze on the thicker side so I haven’t used all of the lemon juice.
Drizzle the glaze over the lemon loaf and leave to set for an hour before serving.
Let me know if you give this lemon loaf a try.
Thank you for watching, I hope you enjoyed this recipe and I’ll see you in my next
video.