Lemon Loaf
Bright, lemon-y flavor is the star of this cake. Fresh lemon juice, lemon zest, and a hint of almond extract with a light lemon glaze make this the perfect Spring recipe to try.
Prep Time: 15 minutes
Cook Time: 2 hours (includes baking and cooling time)
Total Time: 2 hours 15 minutes
Yield: One 9-inch loaf
Ingredients
For the loaf
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
2/3 cup full fat plain Greek yogurt at room temperature
2 large eggs at room temperature
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 teaspoon extra virgin olive oil
For the lemon glaze
1 cup powdered sugar (confectioner’s sugar)
1 tablespoon whole milk
1 tablespoon fresh squeezed lemon juice
Splash of vanilla extract
Instructions
Pre-heat oven to 350 °F. Prep a 9x5 loaf pan by either coating with a bit of cooking spray or lining with parchment paper.
In a medium sized bowl, whisk together dry ingredients (flour, baking powder, salt) and set aside.
In a stand mixer fitted with a paddle attachment or with a hand mixer, cream butter and sugar on medium speed for 2-3 minutes until light and fluffy, scraping down the sides as needed.
Add eggs one at a time, mixing after each addition. Add lemon juice, lemon zest, Greek yogurt, olive oil, and vanilla and almond extracts then mix on low for another minute until combined. The mixture might look a bit curdled at this point, that’s okay.
Add the dry ingredients and mix on low for until just combined, scrape down the sides with a spatula and use spatula to finish mixing to ensure everything is incorporated evenly.
Spoon the batter into prepared loaf pan and cover with tented foil to avoid overly browning the top, bake at 350 °F for 50-60 minutes, removing foil halfway through. Loaf is done when the edges are golden brown and a toothpick inserted in the center comes out clean.
Let the loaf cool on the counter for an hour. While it’s cooling, make the lemon glaze by whisking together the powdered sugar, milk, lemon juice and splash of vanilla. You want the glaze to be fairly thick and not runny. If it seems runny, add another tablespoon or two of powdered sugar.
Once the loaf is fully cooled, pour the glaze over the top, let the glaze set for a few minutes, then slice and enjoy!
Tips & Tricks
I highly recommend fresh squeezed lemon juice for this recipe but if you need to use bottled, that’s okay too! If you do have fresh lemons on hand, don’t skip the zest-this is what gives it that bright pop of lemon flavor.
Bringing the dairy products up to room temperature is important to help minimize the curdling in the batter and ensure everything mixes smoothly.
The olive oil might seem random, and you can omit it if you’d like; it’s a subtle addition that I like to include that adds a bit of moisture and density to the loaf without altering the flavor.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~330 kcal
Protein: ~13 g
Total Fat: ~37 g
Carbohydrates: ~51 g