Lemon Loaf

Name: Lemon Loaf
Prep time: 30 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1/2 c. vegetable oil, plus more for the pan; 1 c. granulated sugar; 3 large eggs; 2 lemons, zested, plus 2 Tbsp. lemon juice; 1 c. Greek yogurt; 2 tsp. lemon extract; 1/4 tsp. yellow gel food coloring; 2 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/3 c. lemon juice; 2 tbsp. sifted powdered sugar; 2 1/4 c. sifted powdered sugar; 3 tbsp. lemon juice; 1 tbsp. salted butter, melted

You won't be able to stop at just one slice.

By Ree DrummondPublished: Oct 19, 2024

Be the first to review!

Jump to recipe

Antonis Achilleos

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 30 mins

You know my favorite kind of breakfast? The kind that can double as dessert. This glazed loaf cake is super lemony, exceedingly moist, and pretty darn dreamy.

The first thing you should know about this pound cake is that the pan you bake it in will determine the loaf's appearance. A glass loaf pan will produce a loaf with a flatter, more even top, but if you use a metal pan, expect the loaf to have more of a domed top. This is because metal conducts heat faster. The cake turns out scrumptious either way, but if you're going for a certain look, now you know.

The second thing is that the yellow food coloring is completely optional. I like my lemon baked goods to have a nice, bright sunshine-y color to them, but if you prefer a more natural look, skip it! Again, you'll still be left with a marvelous loaf.

The third thing to know is that this homemade cake is so easy, anyone can make it. You don't even have to have an electric mixer!

Why do you use lemon extract in lemon loaf?

Lemon extract is the secret ingredient to this loaf's super lemony flavor. There's fresh lemon juice and zest in the batter, and the soak and glaze have lemon too, but a few teaspoons of lemon extract really enhance the citrus flavor of the whole cake. You can find lemon extract on your grocery store's baking aisle next to the vanilla! If you don't want to use it, here's some handy lemon extract substitutes to try.

How long is a lemon loaf good for?

It'll stay fresh for about four days. The oil in the batter, along with the lemon soak and glaze, help keep it nice and moist. I recommend storing the loaf at room temperature in an airtight container or wrapped tightly in plastic. The fridge can cause cakes to dry out, so room temperature is best.

Advertisement - Continue Reading Below

Ingredients

For the cake:

1/2 cup
vegetable oil, plus more for the pan
1 cup
granulated sugar
3
large eggs
2
lemons, zested, plus 2 Tbsp. lemon juice
1 cup
Greek yogurt
2 tsp.
lemon extract
1/4 tsp.
yellow gel food coloring
2 cups
all-purpose flour
2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt

Soak

1/3 cup
lemon juice
2 Tbsp.
sifted powdered sugar

Glaze

2 1/4 cups
sifted powdered sugar
3 Tbsp.
lemon juice
1 Tbsp.
salted butter, melted

Directions

1. Step 1For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and set aside (see tip).
2. Step 2To a large bowl, add the granulated sugar, eggs, and lemon zest. With a hand mixer or whisk, whip the mixture until light and fluffy, 2 to 3 minutes. Add the oil, Greek yogurt, lemon extract, food coloring, and lemon juice and mix until smooth.
3. Step 3In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the wet ingredients until just combined. Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula.
4. Step 4Bake until golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes.
5. Step 5For the soak: In a small bowl, mix together the lemon juice and powdered sugar. Pour over the cake while it is still hot. Let the cake cool completely in the pan, about 1 hour.
6. Step 6For the glaze: Meanwhile, in a medium bowl, combine the powdered sugar, lemon juice, butter, and 1 tablespoon water. Mix until smooth and easy to drizzle; set aside.
7. Step 7When the cake is cooled, remove it from the pan and place it on a cooling rack. Pour the glaze over the cake, allowing it to drip down all sides. Let sit for 30 minutes to set before slicing and serving.

Tip: Using a metal baking pan will produce a loaf with a large domed top. If you prefer a flatter top, use a glass baking pan.

Lemon loaf will keep in an airtight container at room temperature for up to 4 days. To freeze, wrap the unglazed loaf tightly in a layer of plastic, then a layer of foil, and store in the freezer for up to 3 months. Thaw at room temperature before glazing.

Advertisement - Continue Reading Below