Even though lemons are not on sale yet, I decided to make a lemon loaf because lemons tastes like summer to me and I love summer! I am very picky about where I use lemon in my food but my favourite place is in baked goods. I had never made a lemon loaf before and wanted to try baking one.
The Hungry Housewife’s recipe appealed to me because it uses yogurt (which I knew would make a moist loaf) and the sugar syrup glaze would give it a beautiful sheen and also keep it moist. I thought the second glaze with icing sugar and lemon juice was just overkill so I omitted it from my loaf, although it does make it very pretty!
This recipe is all about the lemons. When it comes to baking, I am actually old fashioned, keep to the basics. There are only two flavourings in this recipe: lemon and vanilla. Perfect! This recipe uses the zest and juice of a few lemons, utilizing all the fruit’s lemony goodness.
The recipe is pretty traditional and a good one for novice bakers. You start off by sifting flour, baking powder and salt into a bowl. In another bowl you whisk together yogurt, eggs, zest and vanilla. Whisk dry ingredients into wet. But! Then you fold in 1/2 cup of vegetable oil, now that is different! Make sure it gets completely incorporated and then bake in a 350F oven for 50 minutes, I think mine was done in 45 minutes.
The recipe does not say to strain the lemon juice but I am a stickler for this kind of foodie protocol. While the bread is in the oven you make the glaze on the stovetop. I found that the two lemons I bought (for almost $1 each!) made the 1/3 cup of lemon juice required for the glaze of this recipe. You put the juice and some sugar in a small pan and simmer for five minutes to make a syrup.
Let loaf cool for 10 minutes, then poke holes along the top and carefully pour the syrup over top. Make sure to have parchment or a sheet underneath to catch the overflow.
The loaf did not rise very high and collapsed a little after it cooled but it was absolutely delicious. Super moist, lip smacking sweet and tart at the same time, I loved it and probably will make it again! I give this recipe four out of five wooden spoons.
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Oooo, I love a good lemon loaf!
That sounds really good, Suzie!
This sounds so yummy! I’m so not a baker, but your recipes often have me thinking of trying it out!! And now that I can eat citrus again (without fear of a migraine) – this one is going on my list! 🙂
I just keep thinking of your husband, Suzie, and how he gets to come home every night to such treats! He must be thrilled that you do what you do each day. What a gift to him your talent is! More happy cooking, O.
I just keep thinking of your husband, Suzie, and how he gets to come home every night to such treats! He must be thrilled that you do what you do each day. What a gift to him your talent is! More happy cooking, O.
Yum! I love all things lemon, and the glaze on this loaf looks wonderful. I never know what kind of lemons to use, though – is there some sort of guideline?
Thanks everyone! Yes, my husband is so spoiled it is absolutely ridiculous. 🙂 Tammy, I am so glad you are now free to use citrus! You will love this loaf.
College Baker, in my neck of the giant box store woods, there is only one kind of lemon available. Meyer lemons are sweeter and less acidic than “regular” lemons so it is up to you, depending on what you want for flavour. I wanted to get kicked in the head with powerful lemon flavour but if you want it more subtle, go for Meyer lemons instead.
that looks so good. I have a lemon tree but I think we also may have a neighbor that helps them self to it too. lol cant wait to try this
Shamrocks and Shenanigans
Thank you so very much for putting the link to my site!!! your lemon loaf looks beautiful!
Ooo, lemon bread (as I grew up calling it) is an old favourite of mine, and this one does look good! It says both summer and Christmas to me, as we always had some around the holidays.
The step of simmering the glaze to make a syrup is new to me; we always just mixed it and poured. That does leave a lemony sugary crust on top, but that was one of the things I loved about it. (You can tell I have a sweet tooth.)
Lemon loaf doesn’t tend to rise much, so yours looks about right, Suzie. You could always test your baking powder if you’re really unsure, but I think it’s fine. 🙂
Well done!
Your blog seems to be following my exact wishes these past couple of days – I’ve been wanting to make gnocchi and I’ve been looking for recipes for all the homemade yogurt I’ve been making. What’s next – I’m sending you a psychic message right now.