Iced Lemon Loaf

Ingredients

• 250 g all-purpose flour
• 220 g sugar
• 3 large eggs
• 0.5 cup neutral oil
• 0.75 cup plain yogurt
• 0.25 cup milk
• 2 tbsp fresh lemon juice (Plus 2 tbsp lemon juice for the icing.)
• 3 tbsp lemon zest (Finely grated.)
• 2 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 1 tsp vanilla extract
• butter (Use a thin strip of cold or frozen butter placed lengthwise down the center of the batter; estimated amount about 14 g.)
• 180 g powdered sugar (For the lemon icing.)
• 2.67 tbsp fresh lemon juice (For the lemon icing; 2 tbsp plus 2 tsp.)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Grease a loaf pan and line it with parchment paper, leaving enough overhang to lift the baked loaf out easily.

2. 2

   Place the sugar and finely grated lemon zest in a mixing bowl. Rub them together with your fingers until the sugar is fragrant and evenly infused with lemon oil.

3. 3

   Add the eggs, neutral oil, yogurt, milk, fresh lemon juice, and vanilla to the lemon-sugar mixture. Whisk until smooth and well combined.

4. 4

   In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk or stir until the leavening agents and salt are evenly distributed.

5. 5

   Add the dry mixture to the wet mixture. Gently fold just until no dry flour remains; do not overmix, or the loaf may become dense.

6. 6

   Pour the batter into the prepared loaf pan and smooth the surface. Place a thin strip of cold or frozen butter lengthwise down the center of the batter.

7. 7

   Bake at 325°F (165°C) for 15 minutes. Without removing the loaf for an extended period, reduce the oven temperature to 300°F (150°C) and continue baking for 30–35 minutes.

8. 8

   Check the loaf with a toothpick inserted into the center. It is ready when the toothpick comes out with a few moist crumbs but no wet batter. Remove the pan from the oven and cool the loaf completely.

9. 9

   For the icing, combine the powdered sugar and 2 tablespoons plus 2 teaspoons lemon juice. Mix until the icing is thick and smooth.

10. 10

    Pour the icing over the completely cooled loaf. Let it set before slicing and serving.

Notes

The source does not specify the loaf-pan size; a standard 9 x 5-inch loaf pan is a reasonable choice. Cool the loaf completely before icing so the glaze remains thick and does not melt off.

Nutrition per serving

• dessert
• baked
• lemon
• loaf cake
• vegetarian
• sweet
• tea-time