Glazed Lemon Loaf
A tender lemon quick bread with bright citrus flavor, buttery notes, and a thick lemon glaze.
By Cookin' Kitchen
- Total: 4 hours 20 minutes
- Servings: 8 servings
Recipe
Glazed Lemon Loaf
A tender lemon quick bread with bright citrus flavor, buttery notes, and a thick lemon glaze.
Cookin' · https://cookin.club/recipes/glazed-lemon-loaf
- Prep
- 15 minutes
- Cook
- 1 hour 5 minutes
- Rest
- 3 hours
- Total
- 4 hours 20 minutes
- Servings
- 8
Ingredients
For 8 servings
Dry ingredients
Wet ingredients
Glaze (optional)
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75-inch) loaf pan, then line it with baking or parchment paper.
Step 2: Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients. Pour the wet ingredients into the dry ingredients and whisk just until lump-free. Pour the batter into the prepared pan and smooth the surface.
Tip: Stop whisking as soon as the batter is lump-free.
Step 3: Bake uncovered for 45 minutes. Loosely cover the loaf with foil, then bake for a further 20 minutes or until a skewer inserted into the center comes out clean.
Step 4: Let the loaf stand in the pan for 10 minutes, then turn it out onto a cooling rack. Let it cool completely before glazing, about 3 hours. Use a spoon to spread the glaze over the loaf and encourage drips down the sides. Cut thick slices to serve.
Step 5: Whisk the glaze ingredients until combined and smooth, with a thick consistency that drips slowly rather than appearing transparent. Start with 3 1/2 teaspoons of lemon juice and add 1/2 teaspoon more at a time, as needed.
Tip: Add the extra lemon juice gradually; a small amount can change the glaze from too thick to too thin.
Notes
Store leftovers in an airtight container for up to 5 days. Refrigerate the loaf if the weather is warm; otherwise, keep it in the pantry. Serve at room temperature.
For an unglazed serving, toast slices and add butter and honey.
About this recipe
This lemon quick bread combines fresh lemon zest and juice with yogurt, oil, and butter for a bright, buttery loaf. Finish it with the optional lemon glaze, or leave it unglazed for slices you can toast.
A few helpful details
Use plain, unsweetened yogurt. Sour cream can be used instead. Lemon extract deepens the lemon flavor; if you leave it out, use an extra tablespoon of lemon zest.
For the glaze, start with 3 1/2 teaspoons of lemon juice and add more gradually if needed. The glaze should be thick enough to drip slowly down the sides.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment