This was one of those weeks where it was so filled with activities I hardly got to bake, which also means I didn’t really get to blog as much as I would like. But it’s that time of year where basketball season is winding down, so are the girls’ activities, and that means soon there will be more time for baking. Even more exciting, I noticed that sometime over the last week, or so, the days are getting so much longer. This means spring is just around the corner, and soon after that it’s canning season! This is my favourite time of year, and it leaves my family stocked to eat like its summer during the long winter. I think all this brightness and sunshine made me want to make this delicious lemon loaf. This is a popular treat in my house where it usually sliced and devoured in one day. I don’t mind however because it is so simple to make I can always make a second. This also freezes really well, just make sure you put the glaze on when you are going to serve it, not before you freeze it.
Start by getting your loaf pan greased and floured, and preheating your oven to 350 degrees. Get your yogurt, eggs, and sugar and place them into a large mixing bowl.
Using a whisk mix all the ingredients together until it is well blended, and starting to get foamy from the air whisked in to the mixture.
Now drizzle the oil over the egg mixture and whisk until it is fully combined.
Now add about 3 tablespoons of lemon zest, just make sure when you zest your lemons you don’t get into the white part of the flesh or it can taste bitter.
Whisk the lemon zest into the mixture until it is evenly distributed. It really is only a couple mixes and then on to the next step.
Now drizzle in the lemon extract, don’t use lemon oil or fresh lemon juice that won’t work here or give the strength of flavour. The lemon juice will be used in the glaze we will drizzle on the finished product.
Once all our wet ingredients have been incorporated, it is time to add the dry ingredients. Mix the flour, baking powder, and salt into a small bowl whisking to combine.
Pour all the dry ingredients into the wet and using a spatula fold the two together until the batter is smooth. The only lumps you should see are from the lemon zest, the rest of the batter should be smooth.
Once it is ready pour it into your prepared loaf pan and bake in the preheated oven at 350 degrees for about 45-50 minutes. I usually turn the loaf pan halfway through baking, and if it is already showing a golden colour I will tent it with a sheet of aluminium foil for the remainder of the bake time.
Once the cake is totally baked, remove it from the oven and let it cool for a few minutes on a wire rack.
While the loaf is cooling on the wire rack it is the perfect time to get the lemon glaze ready. It is as simple as icing sugar and lemon juice. Place the icing sugar in a bowl and slowly add the fresh squeezed lemon juice until it gets to pouring consistency.
Once the glaze is ready, time to drizzle it generously all over the cake. If your glaze is too thick add a little more lemon juice, to thin add a little more icing sugar. Also I usually leave the loaf on the wire rack and place parchment underneath. This makes clean up easier, and I scoop up the glaze that runs off and drizzle it back over the top of the loaf. Trust me this glaze is so fresh and tart you don’t want to waste a drop. I use a thicker version of this glaze on doughnuts and it is divine.
Now let the glaze set up, this will only take about 10 minutes and then it is time to slice and serve. I always cut off the end piece just to “test” the finished product.
1 cup granulated sugar
1 cup greek yogurt
3 eggs, room temperature
1/2 cup canola oil (coconut oil also works well here)
3 tablespoons lemon zest
2 tablespoons lemon extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup icing sugar
Fresh squeezed lemon juice (usually one lemon is enough juice)
- Start by preheating the oven to 350 degrees.
- Grease and flour a loaf pan
- In a large bowl add the yogurt, sugar, and eggs. Whisk vigorously, using a balloon whisk, until all the ingredients are well incorporated.
- While whisking slowly drizzle in the oil.
- Add in the lemon zest and whisk. Then add the lemon extract and whisk to combine.
- In a small bowl add the flour, baking powder, and salt. Whisk to combine all the ingredients.
- Pour the dry ingredients into the wet and stir, using a silicone spatula, until just combined. Don’t over-mix, or else your cake may seem denser than it should.
- Pour the batter into the prepared pan and bake in the preheated oven for about 45-50 minutes.
- Turn the loaf pan halfway through the bake time, I usually tent with a piece of aluminum foil at this point to prevent it from over browning on the sides.
- Once the lemon loaf is baked, remove from the oven and cool on a wire rack. Once its not too hot to handle, gently remove the loaf from the pan. Place on the wire rack to finish cooling.
- While it’s cooling prepare the lemon glaze ( I use this glaze in a thicker form on donuts, its so fresh and bright)
- Roll your lemon ( I like Meyer) on the counter to help it release juices. Slice in half and juice the lemon, through a fine mesh sieve into a small bowl.
- In another bowl, add the 1 cup of icing sugar and add half the lemon juice. Whisk to combine, and if it’s still too thick/dry, slowly add a little more of the fresh lemon juice until you get the right consistency. If you add too much lemon juice no worries, just add more icing sugar to bring it back.
- Drizzle the lemon glaze all over the loaf, letting some drip down the sides. As it sinks in I do a second coating of the glaze (with the leftovers) to really bump up that fresh lemon flavour.
Note: This loaf freezes extremely well, just wrap in plastic wrap and freeze up to 6 months. Just hold off on the glaze until it is thawed out and you are planning to serve it.